Etoiles de Mougins 2011
Stars of Mougins opening
Like any self-respecting French, Frédéric Lefèbvre, Minister of Tourism, is a lover of good food and therefore, a fine cook who has enjoyed Manoir de Beaumanière chef Fanny Rey’s recipe demonstration: crayfish, roast pasta from Camargue, shellfish butter, cep mushrooms marinated with lemon slices and basil in sheets. Eric Ciotti, President of the County Council, Richard Galy, Mayor of Mougins and many elected personalities were captivated by the charming and talented chef. In 2008, Fanny Rey is the first women to have won the Young -Chef competition in Mougins. Here is her recipe:
Ingredients 4 people:
Twenty crayfish - Olive oil - 4 cloves garlic - 1 sprig of thyme
cognac - 1 / 2 onion - 1 / 2 stalk celery - 2 ripe tomatoes - 1 parsley stems - 10 g butter - 1 sprig of fennel sec - 2 lemons from Menton - 15 g semolina - 1 / 4 of shallot - 4 cep large mushrooms
Preparation:
For the crayfishes pre-cooking, heat a good drizzle of olive oil in a large pot with 1 clove of garlic and a sprig of thyme, lay the crayfish in the hot olive oil. Deglaze the pan with a dash of brandy and flambé. Cover for one minute. Remove the crayfishes and keep the pot for crayfish juice. Shell the crayfishes, keep the heads.
For the crayfishes juice: cut dice the onion and celery, and cut tomatoes into quarters. Crush the garlic clove. In the pot, heat a drop of olive oil, then add the crayfishes heads for three minutes then add the onion, garlic, celery, parsley and butter. Deglaze with brandy and white wine. Flambé, add the tomatoes and dry fennel. Bake one hour to boil, take the juice through a chinois, then reduce.
For the filling, chop the shallots, remove the lemon zest, cut into strips, blanch them twice in cold water. Drain and place in a pan and let preserve for two hours over low heat. Then let them cool in their juices. Cut the mushrooms in the lengthwise and marinate in lemon juice and oil to cool in the juice. Cut the mushrooms in the lengthwise and marinate in lemon juice and olive oil. Set plate Season and finish with the juice head.
