Pour the cockles into a sieve and wash under cold running water. They should close. Throw away any that don’t. Bring 4-5 liters / quarts of salted water to a boil. Pour in the pasta and cook until al dente (8-10 minutes).
Slice the zucchini / courgettes and tomatoes. Slice the garlic thinly. Slice the onions. Carefully mix the olive oil, salt, pepper and Rosemary. Prepare the crumble, mixing the flour, seaweed butter and parmesan to obtain a sandy dough.
Preheat the oven to 180°C / 350°F / gas mark 6. Pour the flour and corn starch into a large mixing bowl and mix with the baking powder. Make a well in the center and fold in the whole eggs, milk and melted butter. Cut the smoked trout into cubes. Rinse then mince the arugula. Fold into the batter.
Peel the potatoes. Cut into large chunks. Clean and slice the leeks. Peel and mince the garlic and shallots. Melt the seaweed butter in a pot. Sweat the shallots and garlic for 3 minutes over a low heat without browning. Add the potatoes, leeks and bay leaf. Moisten with 1 liter of water.
Boil the potatoes with their skins on. Place the lobsters in the freezer for 5 minutes to stun them. Remove from the freezer, then place them on their backs and slice lengthwise down the middle with a large knife.
Sardines carefully selected and prepared with Bordier Seaweed Butter Sardines caught around the Quiberon peninsula and on the French Atlantic coast are carefully prepared with Bordier Butter and boxed by hand by La Quiberonnaise.
Seaweed Bordier Butter - A marine butter, it draws its intensity from iodised seaweed, nicely colours the plates in its red, green and black tones. The essential butter, associated with all fish and shellfish dishes, it creates a surprise with rare red meat.
For the cider mousse. Reduce the liter of cider by more than 3/4, add 1 spoonful of cider vinegar and 1/2 liter of whipping cream, place in a siphon and set aside. Open the oysters (keep the shells for support). Discard first water and poach in simmering cider. Remove the oysters to a cloth.
Dissolve the seaweed stock. After simmering for 20 minutes, add the stingray. Cook for another 15 minutes. Place the cooked fish in a salad bowl and set aside. Mix the white wine, the chopped shallot, the lemon juice, the lime zest , and the grated ginger. Add to the stingray, mix, and marinate a few minutes.
Ask your baker for crunchy breadsticks or toast some country bread and cut into thin slices. Place the Bordier Butters – salted, seaweed, lemon-olive oil, Espelette chilli, buckwheat – around a slate serving dish, each with its own rounded-tip butter knife.
Open the clams. Drain. Gather all the clam meat into a single half shell. Top with a generous shaving of your favorite Bordier Butter flavors on each shell.
Beurre Bordier is a churned butter rekneaded by hand in an artisanal way according to the tradition of 19th century mixers.
To make the gravlax : The day before, prepare the salmon gravlax. Mix the sugar, coarse salt and crushed spices and cover the salmon with this mixture (on the skin side of the fillet). Place in the fridge for 8 to 10 hours.
Cut the filet mignon into four steaks. Add the butter to a Dutch oven and cook without browning. Salt and pepper to taste. Add the sliced onions and shallots as well as the crushed clove of garlic. Sweat.
We offer you a wide range of recipes with Maison Bordier products: from everyday cooking, to more elaborate recipes to please and indulge yourself, but always with simplicity and generosity. Bordier butter recipe
The history of Maison Bordier is a story of encounters. Between a quest for taste and a committed company, between Brittany and the world. Between men and women driven by a common passion and commitment for the taste of beauty and goodness, respectful of traditional know-how and with a desire to invent, with and for th