Deer loin with vegetables spaetzle

                            
Marinada
Prepare a marinade with the ingredients and mix well.
Add the deer loin and reserve cold covered with film for a day.
Remove from the marinade and cut into medallions.
Keep the marinade.
In a hot grill cook the loins on both sides.
Spatzle
Place eggs, milk and seasonings in a bowl. Beat well.
Add water and continue beating.
Add the flour a little and mix by beating with a spatula. Let rest.
Place in a pisapurpe machine and pass directly over a pot of boiling water.
Remove when they rise to the surface.
Murtilla sauce
In a saucepan, place the sugar to heat and add the vinegar.
Add the murtillas and the port and let reduce.
Add the marinade juice and let reduce.
Finish with the meat sauce and let cook.
Place butter, salt, pepper and remove from heat
Spatzle Garnitura
In a pan with butter and oil sauté the carrot, celery and zucchini.
Add thyme, cilantro, parsley, salt and pepper and finish cooking.
Add the spatzle and sauté a few more minutes.
Sauteed Pak-choy
Lightly sauté choy pack leaves in a pan with olive oil.
Remove and reserve.
Presentation
Present the spatzle on the pack choy sheets
Top the loins and finish with the sauce.

Supreme bird stuffed with oysters

                            

Chicken supreme
In a hot pot the chicken stock.
Cut the breasts in half in the shape of a butterfly.
Wrap them in cling film and crush the widest parts. Reserve.
Heat the olive oil in a pan.
Sauté the shallots together with the lard and season with salt and pepper to taste.
Remove and place them in an inverted water bath until cooled. Reserve.
On a plate place the oysters, season with salt, pepper and lemon juice.
In a pan with hot olive oil, sauté the oysters.
Flambe with cognac. Remove and reserve.
In a bowl place the chopped chicken along with the cooked shallots, mustard, yolk and cream.
Mix well, season with salt and pepper.
Then incorporate the mixture in a processor.
Process until a paste is left and bring to Inverted Water Bath.
Vanilla sauce
Cut the vanilla stick to the center and remove the beans with a knife.
In a pot with hot oil sauté the shallots.
Add the white wine, the cream of milk, the chicken broth, the grains and the vanilla stick.
Let boil until the sauce takes consistency.
Remove and add the yolk.
Beat vigorously until the yolk is integrated.
Stewed celery potato with fennel
Peel and cut the celery potatoes into cubes.
Place them in water with lemon and reserve.
Cut the fennel into julienne.
Go through boiled water with salt, drain and reserve.
In a pot with hot oil, sauté the onion with the drained celery potato.
Add the chicken broth and season with pepper and cumin.
In a pan with hot olive oil, sauté the fennel.
Season with salt, pepper and lemon juice.
Once the potatoes are cooked, mash them.
Add the sautéed fennel to the puree and mix.
armed
Place on the chicken breasts, leaving the edges free, the bleached spinach leaves well stretched.
With the help of a sleeve place the pasta on the center of the breasts, and on this the oysters.
Roll the breasts and wrap them in tightly packed film.
Place them in the hot stock at 90 ° C and let cook with a gentle boil for 20 minutes.
Remove the breasts and remove the cling film.
Cut into slices.
Presentation
Place an 8cm ring in the center of a plate and add the puree inside.
Remove the hoop.
On the puree place the slices of the breast.
Sprinkle with vanilla sauce.
Decorate with the bouquet of herbs and tomato oil.

Corvina fillet in bisque sauce

                      

Make three cuts on each fillet of sea bass and salt and pepper. Prepare a marinade with lemon juice, white wine and place the fish inside. Leave a few minutes Prepare a mixture with merquén with lemon sesame and zest. Remove the corvina from the marinade and pass one of its sides through the previous mixture. In a frying pan with hot olive oil brown the sea bass on the side of the crust. Remove and place, turning, on a baking sheet and take the oven for 4 minutes at 180 °. Mashed peas Cut the leeks in the middle, wash well and chop the white part. In a pan with lard and olive oil, jump the leeks Add the potatoes and peas (reserve some for the end), add the broth, season with salt and pepper and let it cook slowly until the broth is reduced. Remove and strain the broth. With a mixer process the preparation and reduce to puree. Finish with a few whole peas and mix well. Bisque sauce In a pan with hot olive oil, boil the shallots. Desglace with white wine and let alcohol evaporate. Add the broth and let reduce. Finish with cubes of cold butter and beat well until flirting. Sauteed Shitakes Cut the shitake into irregular pieces. Peel and crush the garlic. Peel the ginger and cut into thin strips. In a pan with olive oil, sauté the shallots and add the garlic. Add the ginger, skip a few minutes, raise the heat and add and the shitakes. Finish with white wine, pepper salt and lemon juice. Presentation Serve the peas puree at the base of the dish, over it sauteed shitakes, and place the corvina. Pour the shrimp sauce around the corvina and finish with green oil drops and the bouquet of sprouts seasoned with the vinaigrette.

Turbot fillet with smoked lentils

Turbot meuniere steak

Cut the turbot fillets in triangular portions of 80 gr.

Season with salt, pepper and lemon juice.

Let marinate cold.

Pass the fillets through flour, removing the excess.

In a pan with olive oil and lard, brown the turbot fillets on both sides.

Remove and put on absorbent paper.

Orange sauce with cedron

Put in a saucepan the sugar and the orange juice to reduce in half to a soft fire.

Add the butter stirring constantly to give the sauce consistency, season with salt and when serving add the chopped cedron leaves.

Smoked lentils

Peel and cut the onion into pieces.

Cut the smoked bacon in the middle.

Peel and crush the garlic.

Cut the peeled and seedless tomatoes into small cubes.

Cut the celery into small cubes.

In a hot pot with olive oil brown the bacon, add the onion and garlic to sweat.

Stir in the lentils, sauté for a few minutes.

Cover the lentils with half the broth, season with salt, pepper and add the garnie bouquet.

As the liquids evaporate, add chicken broth.

Once cooked, remove the garlic, bacon and bouquet garnie.

At the end add the tomato, celery and mustard.

Sauteed shoots

Cut the ají in julienne, remove the seeds.

Cut the green pepper, remove the seeds and the white part and cut in julienne.

Cut the scallion into julienne.

In a frying pan with hot olive oil, sauté the green pepper and the bean sprouts for a few minutes.

Add the rest of the ingredients, reserve the alfalfa shoot for the end and sauté a little more.

Season with salt and pepper. Reserve.

Easy gourmet recipes.

The kitchen at a high level does not have to be, by necessity, so complicated or so "impossible". Yes it is true that you have to have certain characteristics to consider it professional, including the presentation, but here we offer you a selection of easy gourmet recipes that can help, in addition, for each time you go higher the level. Many times what seems simplest is the most complicated and vice versa, and this happens because in the kitchen everything has its trick to make it look good. In a matter of a minute, or a few seconds even, we can completely spoil a dish, and that is something that, as more level we acquire in the kitchen, less is allowed. Therefore, easy gourmet recipes have some tricks to be learned for some sauces or for the taste of meat, for example, but it is a good introduction to become great chefs. From here we can move on to gourmet recipes, for which we will already be prepared.

The gourmet recipes can also be in our house, not only in the most refined restaurants in the city. These recipes tend to be more exquisite in terms of their preparation and their mix of flavors, playing with the simplest and most complex foods, and risking to get unique flavors. There are gourmet recipes of many types in terms of their production process, which is not usually easy. In fact, many of these recipes often have a secret ingredient, something that is not perceptible but is there and thanks to that the recipe gets to be gourmet. These more refined dishes can be made with a chicken, which is a bird eaten daily, or with the most luxurious type of seafood that exists, that is, it is not that the main product is exquisite, but that it is fresh and that the way of cooking it has a gourmet point.