Menu: For your eyes only

    Red mullet on a toast, caviar, and light tapenade

    Martini prawns taglaitelle

    Lamb cutlets, interpreted "a la provencale"

 
    wine: Bandol rose, Gewurztraminer
 

Red Mullet on a toast, Caviar, and light Tapenade
4 Red Mullet fillets
2 baguette parts (approx 10 cm each)
2 olives
4 basil leaves
1/2 garlic clove
1 spoonful caviar (or other kind of fish egg)
salad to garnish
olive oil, salt

Chop the olives, the garlic and the basil very finely, add a little bit of oil.
Cut the baguette in two, and toast it.
Fry very lightly (and on a quite high heat) the red mullet fillets, on both sides, for a minute or two
Put on a plate (and on top of each other) the salad, the bread, the red mullet fillets, the caviar, and the olives.
 

Martini Prawn Tagliatelle
160 g tagliatelle
200 g prawns
1/2 glass martini
1/2 scallion
75 g cream
salt, pepper, butter

Put on the water. Clean the prawns, removing the head and the shells. Chop the scallion very finely, and fry it gently.
Add the prawns, fry them with the scallion for a minute or two.
Add the martini, let the prawns cook for another three minutes, then take them out.
Add the cream, raise the heat, let the martini and cream sauce consume a bit. If it's reducing to less than one third
of the original volume, don't cook it any more.
When the pasta is nearly ready, add the prawns to the sauce, add pepper and salt, then add the pasta, mix and serve.
 

Lamb cutlets, interpreted ''a la provencale''
2 lamb cutlets
1 tomato
2 spoons tomato puree
1/2 garlic clove
8 black olives
salt, pepper, olive oil
some basil leaves

Skin the tomatoes, putting them in the boiling water for two minutes.
Remove the seeds, and chop finely. Chop as well the garlic and the olives, and set aside.
Grill the lamb cutlets, approx. 4 mins per side.
At the same time, put the chopped tomatoes and the tomato puree in a pan, and heat gently.
Add the lamb to the tomatoes, and continue cooking until done.
Season with salt and pepper.
Put on each dish the lamb chops, some tomato sauce, adding on top the olives and garlic, some basil, and serve.
 

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