RECIPES FROM THE VIVE VAULT
Welcome to VIVE Nourish, our weekly indulgence where we share with you our endlessly delicious range of nourishing recipes, direct from the VIVE Vault!
This week - in conjunction with our most recent blog post featuring the fabulous Manu Feildel and French cookware label Chasseur - we feature two amazingly delicious recipes from Manu (cooked with Chasseur, of course!).
Most excitingly, we're planning a fantastic Masterclass with Manu, where this famous French chef will teach you how to make two very classic French dishes. There will only be limited places available so keep an eye on our website for date and time. Or better still, sign up for our weekly newsletter here and you'll be the first to hear about how and when to book!
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Of course, if there is anything you would like us to feature on VIVE Nourish, please don't hesitate to leave us a comment and we will do our best to accommodate your requests.
In the meantime, enjoy this week's recipe offering. And if you want to share your food creations on Instagram then we'd love to see them - #vivecookingschool
The VIVE kitchen team.
RAINBOW TROUT WITH ALMOND BUTTER SAUCE
2 rainbow trout (300g each)
60g flaked almond
30ml olive oil
½ bunch of parsley, chopped
Salt and pepper, to taste
When purchasing the whole trout ensure they are properly gutted and scaled. Rinse and dry with paper towel.
Toast flaked almonds in a pre-heated oven at 180°c. Stir from time to time to acquire a uniform, golden-brown colour.
Season each trout. Place a rectangle griddle on a medium heat and drizzle with olive oil. When oil starts smoking, place the fish on the griddle. Cook on each side for 3-5 minutes or until golden brown.
Place a frying pan on the heat and add the butter. When the butter starts to foam, add the almonds, then squeeze in the lemon juice and add chopped parsley.
Check the seasoning, and pour the sauce on top of the fish. Sublime!
PEARL BARLEY RISOTTO
240g pearl barley
4 shallots, finely chopped
3 garlic cloves, finely chopped
1 handful of parsley, finely chopped
150ml white wine
100ml extra virgin olive oil
Salt & Pepper
4 tbs Parmigiano Reggiano, grated
1 ltr chicken stock
400g assorted mushrooms (morels, chanterelles, oysters, shimijis, enokis, chestnuts), washed and cut to bite size
In a casserole on a medium heat add half the olive oil and shallots and cook gently.
Add the pearl barley and stir for 3 minutes until it heats up and is glazed in the oil.
Pour in the wine and reduce by two thirds. Season with salt and pepper, then slowly add the chicken stock over the period of half an hour until the pearl barley is cooked.
Heat a frying pan on medium heat and add the remaining olive oil and mushrooms and cook until golden brown. Add garlic and parsley and cook for another minute.
Add the mushrooms to the pearl barley, check the seasoning and finish by stirring in the
parmesan and butter. Bon appétit!