The Auberge de la Selune offers numerous specialities - for instance a panache of sea bass and salmon in a butter and grapefruit sauce would be a light fish dish as would a crab pie which is an original hot starter but see for yourself.
Panache of sea bass and
salmon in a butter and grapefruit sauce
Crab pie
Panache of sea
bass and salmon in a butter and grapefruit sauce
For 8 people
1 kg salmon
1,5 kg sea bass
5 grapefruits
100 g shallots
250 g butter
1 kg spinach
fresh cream
salt, pepper
Wash, empty, scale the sea bass and the salmon. Cut 8 escalopes of 70 or 80grammes in each fish fillet. Peel, cut the grapefruits and keep the juice. Reduce with the shallots and the grapefruit juice. Add a teaspoon of cream and 250 grammes of butter to make the grapefruit butter. Cook the spinach. Steam the fish fillets. On a plate, display the spinach, then the fish fillets, the warmed grapefruit pieces and coat with the grapefruit butter.
For 8 people
2 kg spider crab or crab
( following the season)
50g carrots
50 g celeriac
100 g shallots
Puff pastry
Butter
Salt, pepper
Take tins, butter and season the bottoms. Garnish with a layer of carrots and celeriac, then the spider meat, then another layer of carrots and celeriac . Cover with the puff pastry. Coat with an egg and bake for about 15 minutes.
Crab pies are served with a white butter.