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Quince Jelly Recipe

Quince Jelly Recipe

Quince Jelly Recipe

Quince is our last jelly-jam of the year before the winter cold arrives. While we are enjoying the most glorious autumn, the morning freezes are arriving and I figured this is the last chance to get those remaining quinces and make some nice jelly to enjoy this winter. This strange and inedible fruit makes a sublime red jelly that goes so well with foie gras or served with game.

Ingredients

1 and 1/2 kilos of quince

800 grams of sugar

Instructions

  1. Peel the quinces and cut in 4ths. Then cut out the cores and tie them up, with the peels in a cheese cloth. Put this and the quince into a pot and just cover with water, about 1.5 - 2 liters.
  2. Bring to a boil, cover and let cook about 45 mn on a medium fire, until the quinces are very tender.
  3. Then drain all of this (peels and cores too) in a large sieve, pressing at the end to obtain more juice.
  4. If your sieve has large holes, put a cheese cloth inside to prevent the pulp from passing as this would make your jelly a bit murky.
  5. Measure the juice you’ve obtained and count 800 grams of sugar for 1 kilo of juice.
  6. Put this into a pan, on the fire and add sugar, the juice of 1 lemon and a vanilla pod (optional).
  7. Bring to a boil and let cook until it reaches 104° - 105°Celcius.
  8. This takes from 20 - 30 minutes.
  9. As soon as it has reached this temperature, the jelly is done.
  10. Pour while hot into sterilised pots and let cool.
https://www.lavieduchateau.com/quince-jelly-recipe-cookery-courses-france/

Salt Crusted Sea Bass

Salt Crusted Sea Bass

Salt Crusted Sea Bass

Ingredients

• 1 very fresh fish, preferably sea bass or other fish with good scales.

Be sure to keep head, tail and scales but empty and cut off the fins.

• Rock salt, enough to create a bed under the fish and cover the fish with about

½ inch thickness (approximately 4/5 kilos for a 1.5 kilo fish).

* Egg whites 1-3 depending on how big your fish is and therefore how much salt

you will use (approx. 3 whites for 4 kilos of salt).

• Herbes such as rosemary and thyme or herbes de provence.

• Optional, lemon, celery, fennel or bay leaf.

Instructions

  1. Heat oven to 475° F.
  2. Pour rock salt into a large bowl, Mix in egg whites and herbes, with your hands or 2 big spoons until homogenously moistened.
  3. Stuff the empty fish cavity with lemons and bay leaf, or other things that inspire you like fennel.
  4. Put approximately 1/3 of the salt into the bottom of large roasting pan. Pack firmly the remaining salt over fish to completely cover it. This creates a crust that seals in the moisture.
  5. Bake at 475 degrees F
  6. Aproximately 30-35 minutes for a 1.5 kilo fish.
  7. Let rest out of oven for another 10 minutes
  8. In the baking pan, crack the crust with a knife and peel off salt crust, carefully.
  9. Clear all the salt away from fish or it will be too salty.
  10. Then peel off skin with a knife and spoon and serve.
  11. I generally serve directly from the baking pan because it is difficult to maneuver the fish without getting the salt all over.
  12. Serve with a Beurre Blanc and Steamed Potatoes or Braised Endives.
https://www.lavieduchateau.com/salt-crusted-sea-bass/