Breizh Poellrezh SF - Douarañ Santel
Breizh Poellrezh SF - Douarañ Santel

Mousse de Saumon et Câpres

A beautiful recipe this one, because it’s extremely refined although very easy.
The other advantage: you can prepare and cook it the day before.

Ingredients for 8 people:

450 grams Salmon fillets
5 Tablespoons Sour Cream
Juice of 1 lemon
1 medium Potato
3+1 teaspoons of Capers
1 teaspoon of Dijon mustard
Salt & Pepper


Cook the potato in salted water; gently fry the salmon fillets in a pan. Take skin & bones off the salmon fillets; crumble them roughly. Peel the potato and crumble it roughly. In a food processor, put the salmon, potato, cream, lemon juice, mustard, 3 teaspoons of capers, salt & pepper. Mix the whole for at least 2 minutes. Taste the mixture and adjust seasoning. Pour in a cake mould and leave in the fridge for at least 3 hours. Ideally, leave it half a day before serving.

Serve in ear dishes, on a bed of lettuce, making "balls" of mousse with a spoon. Sprinkle a few capers on it (using the fourth spoonful)

Terrine Rustique

Terrine Rustique


Ingredients for 8 people:

450 grams Pork meat
300 grams Veal meat
250 grams smoked Lardons (Diced Bacon)
5 centilitres Cognac
2 Eggs
2 Blades of Thyme
2 Bay leaves
Nutmeg, Salt & Pepper



Cut the meats into small cubes; Place the cubes of meat in a food processor and chop, but not too fine. Put the meat in a salad bowl, add the cognac, thyme leaves, nutmeg, salt (not too much because of the bacon) & pepper; mix thoroughly and leave for 15 minutes. Now add 2 eggs to the meat and mix to obtain an homogeneous mixture, put it into a pâté terrine, smooth the surface and cover with the bay leaves. Cover with the terrine lid. Put the terrine in a deep baking tray so the terrine dish is surrounded by water during the cooking this is called "Bain Marie"). Bake in pre-heated oven at 180°C for 1½ hours. Leave it to cool for at least 2 hours, then place in refrigerator for at least 12 hours before serving.

Serve, sliced on a bed of lettuce with freshly baked warm bread and cornichons (gherkins).

Another simple recipe that can be prepared the day before your dinner party!!

Salade Niçoise

Ingredients for 4 people:

8 Potatoes

4 Tomatoes

4 Eggs
1 Green Pepper
20 Green Olives
225 grams Tuna (preferably fresh but canned is all right)
12 Anchovy fillets
1 Shallot
1 Teaspoon Hot French Mustard
5 Tablespoons Olive Oil
3 Tablespoons Vinegar
Salt & Pepper


Cook the potatoes in salted boiling water (allow 20 minutes depending on the potatoes size); hard-boil the eggs for 10 minutes.Meantime prepare the sauce: peel and mince the shallot; mix the mustard with the vinegar, then incorporate the olive oil; add the shallot, salt & pepper. When potatoes are cooked, cool them under cold water and peel them, then cut them in thick slices. Gently put them in a big salad bowl and cover with half of the sauce. Clean and seed the green pepper and cut it in large slices; clean the tomatoes and slice them as well. Peel the eggs and cut them in quarters; crush the tuna flesh. Gently add all the ingredients to the potatoes except the eggs (includes olives and anchovies).

Mix all with great care (you don't want to crush the potato slices) then top the salad with the egg quarters and the rest of sauce.

Reminder: if the olives are not pitted, don't forget to warn your guests!!


Coquilles Saint-Jacques à la Bretonne



1 small garlic clove, crushed

1 small shallot, finely minced
1 tablespoon. parsley, chopped
½ cup breadcrumbs
½ cup butter, melted
Salt and pepper to taste
14 large sea scallops, washed, dried & quartered
1 tablespoon Lemon juice


Preheat the oven to 220°C. In a small bowl, combine the garlic, shallot, parsley, breadcrumbs and salt and pepper.

Spoon a little bit of the melted butter into the bottom of each of six individual ramekins. Add half of the parsley mixture. Add the scallops. Cover with the remaining parsley mixture. Drizzle with the remaining butter and the lemon juice.

Place ramekins on a baking sheet and cook for 12 to 15 minutes until the scallops turn white and are cooked through.

L'Aubergine et Manchego ont Rempli Chili Relleno avec le sauce poivre rouge balsamique

This is my twist on a recipe that is very popular in Andalucia, Murcia and along the Mediterranean coast of France - enjoy!! I have taken the best produce that France and Spain provide.


Aubergine filling:
3 Aubergines, skin on and cut into 1cm dice
60ml olive oil
Sea-Salt and freshly ground black pepper
1 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh flat-leaf parsley leaves
225g grated Manchego cheese
225g grated Raclette

Red Pepper Sauce:

oasted red peppers, peeled, seeded and chopped
3 to 4 roasted garlic cloves
3 to 4 tablespoons creme fraiche
1 tablespoon red wine vinegar
1 tablespoons honey
1 tablespoon chopped chipotle in adobo


Balsamic Reduction:
675ml balsamic vinegar
1 tablespoon honey

Dark Beer Batter:
1 bottle dark beer (330ml), Duchesse Anne is my preference
3 large, very fresh eggs
2 tablespoons all-purpose flour
Sea-Salt and freshly ground black pepper

Bell Peppers:
4 to 6 medium-sized, bell peppers, oven roasted, seeded and carefully peeled
340g breadcrumbs
Salt and freshly ground black pepper
340g Parmesan cheese
900ml peanut oil

Freshly chopped parsley leaves, for garnish




Aubergine filling:

Preheat the oven to 425ºF/220ºC, Gas Mark 7.

Toss the aubergine in the olive oil and season with sea-salt and pepper and place onto a baking sheet. Place the baking sheet into the oven and roast for 10 minutes.

Remove the baking sheet from the oven and toss with the garlic and oregano and place back into the oven for another 10 minutes, until the aubergine is lightly golden brown and soft. Remove from the oven, add the parsley and gently toss to combine. Let cool slightly, then place the aubergine in a bowl and toss with the cheeses. Set aside.

Red pepper sauce:

Combine the ingredients in a blender and blend until smooth. Set aside.

Balsamic reduction:

Bring the vinegar to a boil in a small non-reactive saucepan and cook until thickened and reduced to about 180ml. Stir in the honey and set aside.

Dark beer batter:

Use your favourite light, regular or dark beer to create the batter.
Use a whisk to combine the beer with flour, pepper and sea-salt
Continue to beat the mixture until it is smooth then set aside.

Bell Peppers:

Divide the eggplant filling among the peppers, compressing it into the shape of the pepper (the roasted pepper is very delicate and may begin to tear, but it will be fine).

Place the breadcrumbs onto a plate and season with salt and pepper. Dip the peppers into the beer batter and allow excess to drain off. Dredge the pepper completely in the breadcrumbs and tap off any excess. Place the Parmesan cheese on a plate and season with sea-salt and pepper then dredge the pepper in the Parmesan cheese.

In a large frying pan, heat the oil to 370ºF/190ºC. Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain on paper towels. Spoon some of the sauce in the middle of the plate. Place a Relleno on top of the sauce and drizzle the Relleno with some of the balsamic reduction. Garnish with parsley.

Serve as an entrée with freshly baked, warm bread.

Croustillant de chèvre chaude à la moutarde de Dijon


2 crottins de Chavignol, cut in half width wise
1 - 2 Tablespoons Dijon mustard
½ cup freshly ground bread crumbs (a baguette works well here)
For the salad & vinaigrette
½ Tablespoon Dijon mustard
1 Tablespoon red wine vinegar
Mixed green salad
3 Tablespoons olive oil
8 toasted baguette slices (2 per person)


Spread the goat cheese with the mustard and cover in breadcrumbs. Place on a baking tray, cover with Clingfilm and place in the freezer for about 30 minutes.

Preheat oven to 230°C. Remove cheese from freezer and bake 7 to 9 minutes. Transfer the cheese to a plate and cool about 3 minutes.

Combine the mustard and vinegar, add a pinch of salt. Whisking constantly, drizzle in the olive oil. Season with some freshly ground pepper.

Place some mixed green salad in a large bowl and toss with the vinaigrette.

Serving Suggestion

Divide the green salad evenly between 4 salad plates. Place two baguette slices and a goat cheese round on each plate and serve immediately.

Print Print | Sitemap
© Breizh Poellrezh SF 1994 - 2017