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Robert Brunel at La Mirande |  | |
Compote of Vegetables with Two Tapenades
Serves 8
6 zucchini
6 eggplants
Olive oil
5 ripe tomatoes
1 head garlic
4 shallots
3 onions
Chervil for garnish
Black tapenade
1 lb. (500 g) black olives
1 tbsp. capers
4 anchovy fillets
2 crushed garlic cloves
1/3 cup (1 dl) olive oil
Green tapenade
½ lb. (250 g) green olives, pitted
2½ cups (250 g) whole almonds
Salt & pepper
To prepare each tapenade:
Place all ingredients in a food processor and mix to a fine consistency.
To prepare the compote:
Halve and peel the zucchini and eggplants. Cook in oven for 2½ hours with olive oil and a little water.
Peel and seed the tomatoes. Preserve the garlic, shallots, onions and tomatoes.
Line the terrine with plastic wrap. Season the zucchini and eggplant. Place alternating layers of vegetables in the terrine, ending with the zucchini and eggplant. Press for 2 hours.
Turn the compote out of the mold and cut into large slices. Serve with the two tapenades, olive oil and chervil.
Barigoule of Artichokes
Serves 6 to 8
16 small purple artichokes
Lemon juice
Shallots
¾ cup (150 g) mushrooms
Salt & pepper
Garlic
¾ cup (2 dl) white wine
Poultry stock
10 oz. (300 g) smoked bacon
Chervil
Prepare the artichokes. Reserve them in water flavored with lemon juice.
Sweat the shallots and mushrooms. Season with salt and pepper.
Chop the shallots and mushrooms finely and stuff the artichokes. Place snugly in a stovetop casserole.
Add white wine and poultry stock. Season and cook for 45 minutes over low heat.
Brown the smoked bacon. Add it at the end with some chopped chervil.
Tartine of Red Mullets
Serves 8
16 red mullets
2 eggplants
Olive oil
2 peppers
2 tomatoes
1 head garlic
3 shallots
Basil
8 slices of homemade bread, grilled
3 tbsp. tapenade
1 carrot
1 zucchini
1 bunch chives
4½ cups (1 kg) fava beans
Bone the fish and set aside in a cool place.
Cut the eggplants into large slices and fry them in olive oil.
Grill the peppers and remove the skin.
Crush the garlic and mix with basil and olive oil to make a puree.
On each slice of grilled bread, place one slice of eggplant, some basil, tapenade, and peppers. Add the raw red mullet fillets.
Cube the carrots and zucchini, and chop the chives and fava beans.
Bake the fish tartines in a hot oven for 10 to 12 minutes.
Make a fish stock from the bones of the mullet. Mix the stock with some tapenade and basil to prepare the sauce.
Serve the tartines with a garnish of deep-fried basil leaves.
Soup of Red Fruits
Serves 6 to 8
1 sprig mint
1 sprig basil
1 sprig lemon thyme
1 orange zest
1 lemon zest
½ cup (100 g) sugar
Strawberries
Raspberries
Blackberries
Red currants
In 1 qt. (1 l) water, infuse the mint, basil and thyme sprigs, the orange and lemon zest, and the sugar.
After the infusion cools, add the strawberries, raspberries, blackberries and red currants.
Allow fruit to macerate for about three hours before serving.
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