Agen prunes in red wine, with an Armagnac ice cream
Dombes Quail with Agen Prunes stuffed with foie gras, wild herbs and a prune jelly sheet
Duck breast skewers with Agen prunes and Lot & Garonne hazelnuts
Hay-smoked foie gras by Fanny Rey, served with a prune chutney
King prawns marinated in olive oil, with a prune and avocado guacamole.
Salmon hors d’oeuvres
The Ente Prun’ 0047
Salmon hors d’oeuvres
Recipe from BIP
Phototèque BIP
6 people
Preparation : 50 minutes
Cooking : 40 minutes
Ingredients :
4 slices of smoked salmon
2 fresh or canned slices of pineapple
10 prunes
1g powdered saffron
pepper
cocktail sticks
For the cream:
- 1 teaspoon of smooth mustard
- ½ lemon
- 100ml of cream
- Basil
2 fresh or canned slices of pineapple
10 prunes
1g powdered saffron
pepper
cocktail sticks
For the cream:
- 1 teaspoon of smooth mustard
- ½ lemon
- 100ml of cream
- Basil
Preparation
Cut the pineapple into medium chunks and sprinkle with saffron and pepper. Pit the prunes and halve them.
Stuff them with the pineapple chunks.
Cut the salmon slices into strips.
Roll each around a stuffed prune.
Spike with a cocktail stick.
Keep chilled.
Prepare the cream:
Thin the mustard with a splash of lemon juice.
Season.
Add the cream and a pinch of chopped basil.
