Specifications

Preparation: 25 min.

Resting: 1 hour.

Cooking: 40 min.

Equipment: mixing

bowl, 25 cm (10-inch)

tart ring or quiche tin

Chop the sorrel using the main blade and add it to the

contents of the frying pan. Leave to melt into the sauce, then

add the cream and a little salt and pepper. Reduce the sauce

over a low heat for about 15 minutes. Check seasoning and

adjust to taste.

Arrange the fillets on warmed plates. Cover with the sauce.

Decorate with the dill, chives, lemon and slices of carrot.

Serve immediately.

Apple Tart

Make the shortcrust pastry (see p.21).

Preheat your oven to 180°C / 355°F (gas mark 4)

Fill the tin with shortcrust pastry. Bake blind* for 20 min.

Slice apples and arrange them in concentric circles tight.

Cook for 30 minutes.

Sprinkle granulated sugar and cinnamon before serving.

Ingredients

(serves 4)

• 1 shortcrust pastry

• 3 apples

• 50g granulated sugar

• 1/2 tsp cinnamon

Dessert

Ingredients

(serves 4)

• 4 trout fillets (approx.

00g (2 lb))

• 2 shallots

• 60ml (21/4 fl oz) thick

cream

• 300g (101/2 oz) sorrel

• 40g (11/2 oz) butter

• 1 lemon

• Few sprigs dill and

chives

• 1 glass of dry cider

• 1 carrot

• Salt and pepper

NORMANDY MENU