Gourmet Alsace > Gastronomy and Alsatian recipes > Recipes by Alsatian Chefs
Recipe suggested by Asiane Spa
1. Langoustine Tails en Tempura
- Mix 3 parts flour and 1 part corn flour with water and ice cubes to obtain a half-liquid batter (or use a ready-made mix for doughnuts from a specialised shop).
- Dip the langoustine tails in the batter
- Fry them
2. Wok-fried frogs' legs and shitake mushrooms
- Roll the frogs' legs in the fresh, chopped coriander
- Add salt and pepper
- Roll in the flour
- Finely slice the shitake mushrooms
- Lightly fry in a wok with hot oil and a touch of garlic
- Deglaze with soya sauce and chicken stock
- Reduce and serve
3. Calf's head and vegetable samossa
- Dice the cooked calf's head
- Mix it with finely diced carrots, celery, onions and turnips
- Fry in butter until the vegetables sweat
- Add fresh coriander and mustard seeds
- Shape into small triangles with buttered brik pastry leaves
- Cook in a hot oven
4. Rabbit chops with lemon
- Rub chunky slices of saddle of rabbit (back) with lemon zest and soya sauce
- Fry them lightly with finely diced carrots, celery and green beans
- Add a little honey and pink peppercorns
- Deglaze with soya sauce and rabbit stock (made with the carcass)
- Simmer down to reduce, add lemon juice and taste.
Informations :
Restaurant La Table au Parc
169
route d'Ottrott
67210 Obernai
Tél : 03 88 95 50 08
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