The Another

    egg casserole with salmon, pasta stuffed with leftover vegetables and lemon mousse – Liberation



    Bouffons la vie, Libé’s cooking recipescase

    Every Tuesday, “Liberation” offers you a complete menu for less than 5 euros, which does not require sophisticated utensils or convoluted condiments.

    This Tuesday, we start with a cocotte egg with smoked salmon falls (it’s much cheaper than sliced), we continue with homemade pasta stuffed with leftover cooked vegetables (in a pot-au-feu for example) and we finish with a very lemony mousse.

    You will need: an egg; half a briquette of liquid cream; two or three pinches of cheese (Emmenthal, Parmesan, Gruyère, Mimolette, etc.), grated or powdered; a tablespoon of smoked salmon scraps (or smoked trout); salt pepper. Possibly if you have some on hand, a sprig of chives. If you hate fish, you can replace it with diced pork or turkey ham.

    In a ramekin or a small ovenproof pot, place the salmon in the bottom. Crack an egg on top, lightly salt, pepper, cover with cream. Bake at 180 degrees for ten to fifteen minutes. Decorate with chopped chives.

    It’s in Anthony Denon’s clever book, There is some left ! (ed. Solar, 27 euros) that we find this recipe that makes us salivate just reading it. Since it’s all about making homemade pasta (no special equipment needed, though), this meal made from leftovers will have a special class – perfect for a romantic dinner, or to convince your parents that since you live more at home, you have taken your appetite (and your cooking pots) in hand.

    You will need, for 4 people: cooked vegetables left over from your last dish (the recipe suggests using 1 turnip, 1 leek and 1 carrot from the stew, but zucchini, peppers, tomatoes… also work) ; 200g of flour; 2 eggs ; 1 egg yolk; salt.

    In a bowl, mix the flour, whole eggs and extra yolk until you get a smooth paste. Leave to rest in the fridge for thirty minutes. Chop the leftover cooked vegetables as finely as possible. Book. Roll out the dough thinly, then cut it into squares of about 6 cm on each side. Place a teaspoon of vegetable stuffing in the center of each square, then cover with another square of pastry. Seal the edges of each ravioli with a fork.

    Bring a pot of lightly salted water to a boil. Add the ravioli and cook for four minutes. Drain the ravioli and, if you wish, brown them in a pan with a little butter to make them crispier.

    To make this very fresh dessert, you have to do it in advance, so that the mousse has time to set. You will need, for 2 people: 20 g of cornstarch; 40 g of sugar; a small glass of water; 10 g unsalted butter; 2 eggs ; 1 very large lemon or 2 small ones.

    Separate the egg whites from the yolks. In a saucepan, place the water, starch and egg yolks, then zest and squeeze the juice from the lemon(s). Add them to the pan. Leave to cook until the first simmer (the mixture must not boil). The mixture should thicken a bit. Off the heat, add the butter and mix.

    At the same time, beat the egg whites firmly. When the liquid in the saucepan has cooled, mix it with the egg whites, gently so as not to “break” them. Pour the mousse into ramekins and place them in the fridge for a few hours.


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