Ariane Daguins French Kisses And Gascogne Sushi Food
ARIANE DAGUIN'S FRENCH KISSES AND GASCOGNE SUSHI
Provided by Jonathan Reynolds
Categories appetizer
Time 20m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Two to three weeks ahead, soak the prunes in Armagnac, checking frequently and adding more Armagnac if necessary (prunes absorb it quickly).
- Place the duck terrine in the bowl of a food processor. Pulse until smooth and spreadable (do not overpulse). Reserve 10 tablespoons for the Gascogne sushi and put the rest in a pastry bag fitted with a large tip.
- Pipe the foie gras into prunes (use your finger to make the center larger) to create French kisses.
- For Gascogne sushi, spread 1 tablespoon of mousse onto each duck prosciutto slice and roll up.
BUTTERMILK-AND-CORNMEAL PAN-FRIED CATFISH
Provided by Jonathan Reynolds
Categories dinner, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place buttermilk in a shallow bowl. In another shallow bowl combine cornmeal, salt, pepper and Cajun seasoning.
- Heat about 1/8 inch of oil in large skillet over medium heat until a pinch of cornmeal mixture sizzles quickly.
- Dip catfish fillets into buttermilk to coat on both sides. Drain excess and dredge fillets in cornmeal mixture, coating both sides. Shake off excess.
- Fry fillets in oil, 3 to 4 minutes on each side, until nicely browned and crisp.
Nutrition Facts : @context http, Calories 835, UnsaturatedFat 31 grams, Carbohydrate 68 grams, Fat 43 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 636 milligrams, Sugar 4 grams, TransFat 0 grams
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