Salmon pie with coconut, vegetable tian and charlotte… discover the weekend recipe

vegetable tian

Preparation 20 minutes, cooking 40 minutes, 6 people, difficulty: easy


• 500 g of very ripe tomatoes

• 1 eggplant

• 2 zucchinis

• 2 garlic cloves

• 5 cl of olive oil

• Thyme

• Salt and pepper


1. Rub a gratin dish with garlic and brush with olive oil.

two. Cut the tomatoes and zucchini into thin slices.

3. Cut the eggplant into thin slices.

4. Arrange the vegetables on the plate, leaving them standing upright as much as possible.

5. Salt, pepper. Sprinkle with thyme and drizzle with olive oil.

6. Bake for 40 minutes at thermostat 5 (150°C) until the vegetables are preserved.

7. Enjoy hot, warm or cold.

Preparation 20 minutes, cooking 40 minutes, 6 people, difficulty: easy


• 1 shortcrust pastry

• 600 g skinless salmon fillet

• 20 cl of coconut cream

• 2 eggs

• 1 bunch of coriander

• 1 tsp curry powder

• 30 g of flour to roll out the dough

• 10 g of butter for the mold

• Salt pepper


1. Rinse and dry the coriander, peel. Remove the bones from the salmon and cut the flesh into cubes.

two. Preheat the oven to 180°C (6). Butter a pie pan. Spread the shortcrust pastry on the floured surface, place in the pan and prick with a few strokes of a fork.

3. In the large bowl of a food processor, combine the coconut cream, eggs, coriander and curry powder. Add salt and pepper.

4. Place the salmon pieces on the dough and pour the mixture over them. Bake for about 40 minutes. Serve hot, warm or cold.

Preparation 30 minutes, cooking 10 minutes, 6 people, difficulty: medium


• 8 gems

• 160 g of sugar

• 40 cl of milk

• 6 large sheets of gelatin (12 g)

• 200 g of dark chocolate

• 30 cl of well-chilled liquid cream

• 5 cl of sugar cane syrup

• 2 passion fruits

• 20 spoons of cookies

• 1 tbsp icing sugar


1. The day before or 2 days before, beat the egg yolks and sugar until you get a white mixture. Boil the milk in a large pan and pour over the mixture. Pour everything back into the pan and cook over low heat for about 10 minutes, stirring constantly, until the cream coats the spoon.

two. Soak the gelatin in a bowl of cold water to soften it, squeeze it between your hands and drop it into the hot cream, off the heat. Add the chocolate broken into pieces (except a few pieces for decoration), stir gently with a whisk and let it cool.

3. Beat the liquid cream into whipped cream. Gently fold into the cooled chocolate mixture.

4. Cut the passion fruit in half and pass it with your hand over a sieve to collect the juice. Mix with the cane sugar syrup.

5. Line the bottom and edges of a charlotte pan with baking paper. Quickly dip the biscuits into the fragrant syrup and arrange them upright against the edges of the pan. Then pour in the chocolate cream, knead a little. Refrigerate for 12 hours.

6. The next day, unmold the charlotte onto the platter, sprinkle with a cloud of icing sugar and decorate with chocolate chips. Serve chilled.

The Graines de tastes magazine dedicated to local cuisine is available on all newsstands. Please note that all ingredients used in the recipes are obviously available at Caillou.

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