5 recipes for cooking the typical dishes of the Dombes Côtière! | Terroir | Anglais

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Terroir

Savor the Dombes Côtière

Like the territory, the gastronomy of the Dombes Côtière is inspired both by the kitchen from Dombes - carp, frogs, etc. - and Lyonnaise cuisine - sausage in Beaujolais, brain of canuts ... Here are several recipes typical of the region. In the kitchen!

Frog legs with parsley butter
Preparation time : 10 minutes Cooking time : 5 minutes Ingredients (for 4 people) : 48 frog legs 50 g flour 1/2 bunch of parsley 3 tablespoons oil 20 g butter Salt and pepper	1 / Salt and pepper the frog's legs and roll them in the flour. 2 / Return them to the hot oil for 5 minutes. 3 / Melt the butter, remove from the heat and add the chopped garlic and parsley. Allow to steep for a few minutes. 4 / Pour the frogs' legs into the parsley butter, cover and leave to rest for 2 minutes. 5 / Serve on preheated plates.
Fillet of pike perch in a herb crust
Preparation time : 30 minutes Cooking time : 10 minutes Ingredients (for 4 people) : 1 pike-perch filet 50 g fresh bread crumbs 100 gr of butter ½ lemon juice Salt and pepper Fresh herbs: chives, basil, parsley, tarragon ... Butter and olive oil Vegetables from the market	1 / Prepare the crust of herbs: mix with bread crumbs, butter, lemon juice, salt and pepper and all the herbs. 2 / Spread on a plastic sheet and place in the freezer. 3 / Fillet the pike perch with butter and olive oil. 4 / Put a crust of herbs on the net. 5 / Finish baking for 10 minutes. 6 / Serve with vegetables from the market. Extract from the brochure "La Route de la Dombes", a recipe from the head of the Hostellerie des Dombes in Bouligneux
Goujonnettes of carp
Preparation time : 15 minutes Cooking time : 15 minutes Ingredients (for 4 people) : 1 kg of goujonettes of carp Wheat flour Oil Salt Lemon Suggestions These goujonettes can be served as an aperitif or main course accompanied by a green salad. To make your goujonette more gilded and tasty, you can add a pinch of paprika to the flour. You can also mix 2/3 of wheat flour with 1/3 of corn flour..	1 / Flour the goujonettes individually. 2 / Place them one by one in an oil bath at 180 ° C and fry for 10 to 15 minutes, watching for cooking. The goujonettes are ready when they are well browned. 3 / Drain on paper towels. 4 / Serve warm and well seasoned (salt and / or lemon). Recipe proposed by the ADAPRA (Association for the Development of Aquaculture and Fishing in Rhône-Alpes)
Sausage to cook with Beaujolais
Preparation time : 60 minutes Cooking time : 60 minutes Ingredients (for 4 people) : A 800 g cooking sausage 500 g of fresh mushrooms 1 bottle of Beaujolais 2 onions 1 small sachet of onion bells 15 potatoes (depending on size) Salt pepper Butter 1/2 glass of water	1 / Slice thinly 2 onions. 2 / Make go them back without letting them color. Add a bottle of Beaujolais, salt and pepper. Allow to evaporate for 10 minutes. 3 / Prick the sausage, put it in the wine, cover half and cook 10 minutes, then turn the sausage and let it cook another 10 to 15 mn. 4 / Remove the sausage and let the wine sauce evaporate so that it reduces a little. 5 / Meanwhile, sliced 500 g mushrooms from Paris and make them come back. 6 / Peel a small bag of onions, put them in a saucepan with a little butter, 1/2 glass of water and a tablespoon of sugar. Cook with a lid until the onions caramelise a little. 7 / Add the sausage, the mushrooms and the onions to the sauce. 8 / Serve with steamed potatoes.
Brain of lyonnaise canut
Preparation time : 10 minutes Cooking time : 0 minute Ingredients (for 4 people) : 2 white cheeses 1 shallot 1/2 bouquet of chives 1/2 garlic clove 1 tablespoon of wine vinegar 3 tablespoons olive oil 1 tablespoon cream Salt pepper	1 / Chop the shallots and the chives, chop the garlic. 2 / Incorporate all the ingredients into the cheese in a bowl. 3 / Salt and pepper. 4 / Serve fresh.