advantage when living in Paris is being able to easily find products the world or eat ethnic cuisines without having to fly. Just opened in Spring, a small tea room, little brother of the great Pushkin Cafe in Moscow where I had the chance to eat some years ago.
This is not an old historical café but a restaurant in Moscow in 1999, which creates on surfed the revival of the beautiful 18th Moscow after the fall of the Iron Curtain. It was in the 50s, an old cafe that Pushkin would have inspired his song for Gilbert Becaud Nathalie. The place is nice, the food is very good especially pelmeni, ravioli Russian but at prices that are worth those of Paris. I love Moscow. I went there 3 times, and the Red Square remains one of my favorite places in the world. I love this city full of atmosphere, too much sometimes, but that remains mysterious and forever inscribed in the history of a vast country, hard and passionate.
short, this lovely tea room offers cakes inspired by the Russian pastries, reinterpreted by Emmanuel Ryon.
Before talking about dessert, dessert and not very light, a fish dish which originates from the side of Scotland. A beautiful fillet of cod in shortbread crust and lemon. You know all the Shortbread, Scottish pure butter the biscuits, delicious with tea. They are very easy to make but due to time constraints, I preferred to buy most popular brand Walkers.
This recipe comes from the blog PhamFatale , to pun a bit ridiculous but offers recipes pretty cool (you'll understand the pun in going on the blog).
Fish shortbread crust and lemon
For two people
2 Songs white fish (cod, mahi mahi in the original recipe) 4
shortbread powdered
1 organic lemon
fennel seeds 1 pinch of paprika 2 small onions
4, 5 peppercorns salt Cubebe
2 kumquats
salt olive oil parsley
Prepare your fish by placing it in a baking dish, the pepper and sprinkle with parsley and chopped onions on both sides. Drizzle with olive oil. Place the cold. (You can do the day before or 3 / 4 hours before cooking).
Prepare the crust by reducing powder 4 shortbreads. Add to the powder, 1 pinch of paprika, crushed pepper Cubebe, kumquats reduced fine or mashed into small pieces (if you do not have it you can put a small piece of candied orange), a pinch of salt and grains fennel. Add a tablespoon of olive oil to create a coarse paste. Book also cool
A quarter of an hour before cooking, remove the fish fresh. Preheat oven to 200 ° C. Place your fish in a hot oven for 2 minutes. Pull out and rotate for another 2 minutes of cooking. After these 4 minutes, remove and panez with the shortbread dough. Put back in oven for 5 minutes extra cooking. When dough lightly browned, your dish is ready. Sprinkle with lemon zest very end before serving.
Serve with a salad or steamed potatoes.
Easy, right?
You have to season the batter because there must be a balance between sugar shortbread and fish. It must be well peppered, lightly spicy and tart with kumquat.
I also offer two Australian sites that I love.
What Katie ate : superb layout and beautiful photographic bias Gourmet Traveller
: full of ideas, full of info
In the coming days, I hope to offer another recipe before I left on vacation. I am going to China but that's another story ... In the meantime, I leave you with a Medevick cake, gingerbread, honey and buckwheat, very good but a bit heavy and cheesecake with a Russian (I have not tasted) and a turtleneck and blackcurrant poppy lightweight good.
PS: Lawrence, I hope I like it as much as Moscow and happy birthday in advance
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