The document provides the menu for Piccolos restaurant in Antigua, including appetizers, soups, salads, pastas, main dishes and desserts. For each item, there is a description of ingredients and preparation techniques. Notes are included after each recipe to provide additional context or serving suggestions from the chef. The menu showcases fresh local ingredients and international fusion cuisine.
This document provides a recipe for grilled yellowfin tuna served with arugula pesto and passion fruit hash potatoes. It recommends pairing the dish with a dry, floral white wine from Friuli, Italy. The recipe calls for marinating the tuna in citrus juices and soy sauce before grilling. The arugula pesto is made by blending arugula, walnuts, garlic, olive oil, and goat cheese. The potatoes are boiled and smashed with passion fruit juice, butter, and tomatoes.
The document provides the menu for Piccolos restaurant in Antigua, including appetizers, soups, salads, pastas, main dishes and desserts. For each item, there is a description of ingredients and preparation techniques. Notes are included after each recipe to provide additional context or serving suggestions from the chef. The menu showcases fresh local ingredients and international fusion cuisine.
This document provides a recipe for grilled yellowfin tuna served with arugula pesto and passion fruit hash potatoes. It recommends pairing the dish with a dry, floral white wine from Friuli, Italy. The recipe calls for marinating the tuna in citrus juices and soy sauce before grilling. The arugula pesto is made by blending arugula, walnuts, garlic, olive oil, and goat cheese. The potatoes are boiled and smashed with passion fruit juice, butter, and tomatoes.
You are invited to morrow at a very special eventScuiller Eric
Chef Eric, a master French chef, will be giving a cooking class at the dock side grill this Thursday at 1:00pm where he will demonstrate how to make chilli glazed shrimps, curried risotto, and papaya vanilla chutney, which will then be served to attendees. Reservations can be made at guest service or by calling #322.
This document provides a recipe for a Polynesian salsa that includes fresh tomatoes, garlic, cilantro, parsley, basil, lemon juice, chili peppers, coconut, and rum. The tomatoes are diced and salted to draw out water before being rinsed and mixed with the other ingredients. The salsa is refrigerated for several hours before serving to allow the flavors to blend.
This recipe serves 4 people and includes grilled swordfish steaks served with a basil pesto and arugula truffle salad. To make the pesto, cashews, garlic, olive oil, basil and goat cheese are blended together. A walnut vinaigrette is prepared separately by blending walnut oil, canola oil, white balsamic vinegar and Dijon mustard. The swordfish is seared in olive oil for 4 minutes per side, then served atop the basil pesto with the arugula salad tossed in the walnut vinaigrette served alongside in parmesan cups.
1. 1.
Longe thon blanc (160Gr) 16
Crevettes fraiches (3p/p) 48 Pc
Echalotes ciselées 200Gr
Téquila 15 Cl
Beurre 150 Gr
Poivre vert (rincé/eau) 50Gr
Vin blanc 50Cl
Fumet de poisson 2 Lt
Crème 50 Cl
Sel poivre Espelette QS
Gratin de Uru & cèpes 3Kg
TECHNIQUE DE CUISSON
Sauter au beurre les échalotes émincées et poivre
vert faire suer 2 mn, flambé téquila déglacer vin
blanc, mouiller au fumet de poisson. Cuire à feu doux
et remuer régulièrement pendant 5 minutes. Ajouter
la crème et assaisonner avec le sel poivre & piment
Espelette. Débarrasser et mixer au blender. A la
commande dans une sauteuse, chauffer un filet
d’huile. Cuire le thon 3 mn sur chaque face à feu vif
& les crevettes quelques secondes. Assaisonner
avec le sel et le poivre. Dresser le poisson sur un
tian d’Uru, sauce autour avec crevettes, déco de
couleur sympa sur le poisson.
TELEPHONE : 689.55.10.07/ 689.71.75.11
Chef: Eric Jacques Scuiller
Maitre cuisinier de France mail :
exec.chef@hilton-moorea.pf
Executive Chef au Hilton Moorea
Pave de thon blanc & crevettes d’Opunohu, sauce téquila poivre vert
Gratin de fruits de l’arbre a pain & cèpes
Seared white tuna steak & fresh moorea shrimps, green pepper corn
& tequila sauce, porcini bread fruit gratin
Vente : 16/16
Prix: 3600 Xpf
Commentaires :
Bien reçu par le client, le tian
d’Uru est un peut difficile a
stabiliser, mais l’harmonie
avec les cèpes est incroyable.
Recette numéro: 68
Date: Jeudi 25 Octobre
Dessert :