Body Fit

Preparation: 40 min. + 1 night refrigeration – Cooking time: 30 min.

The soup:

• Wash the herbs and lettuce 3 to 4 times. Pluck the romaine leaves.
• Prepare two large salad bowls with cold water and ice cubes.
• Bring a large quantity of salted water to a boil and immerse the lettuce and herbs for 10 minutes.
• Strain everything and immerse the cooked lettuce in the ice water.
• Bring the vegetable stock to a boil and add the cream and nutmeg.
• Pour 1/3 of the stock into a blender with 1/3 of the lettuce and blend for about 30 seconds, then transfer into a salad bowl and place it on top of the previously prepared ice water.
• Repeat the process until you’ve used all of both parts.

The pickled chanterelle mushrooms:

• Bring the marinade to the boil for 15 minutes.
• Cook the mushrooms in a dry, hot frying pan for 2 minutes; they will lose their water.
• Strain them, then pour the boiling marinade on top.
• Refrigerate for 12 hours.

You can make them several days in advance and use them as pickled vegetables. They will easily keep for 10 to 15 days in the refrigerator.

Preparation: 20 minutes

• Cut the fish into irregular chunks of about 2 cm wide and 1-2 cm thick.
• Mix the juice from one lime with the almond oil and place the fish in it.
• Marinate the fish for about 15 minutes before serving.
• Cut the peach into 4 pieces and grill on each side for 30 seconds in a very hot, non-stick pan without any type of butter or oil.
• You should obtain a slightly charred colour.
• Chop the mint as little as possible in order to not let too much juice escape.

Serve the ceviche seasoned to your liking with half a pinch of Espelette pepper and a bit of sea salt, the mint, the almonds, and the peaches.

Preparation: 20 min. + 24-48 hours refrigeration - Cooking time: 45 min.

• Season the fish fillets with salt and pepper, dredge them in flour, and remove the excess flour.
• Fry the floured fillets in the sunflower oil with a knob of butter, brown both sides (about 1 minute for each side), and dry them on kitchen paper.
• Discard the frying oil and dry the pan.
• Add the olive oil and heat it on a medium heat.
• Add the onions and cook them on low heat for 20 minutes until they are nicely caramelised.
• Add the white wine and simmer for 20 more minutes.
• Add the vinegar and let it cook for another 10 minutes.
• Add the raisins, turn off the heat, and add the lime juice.
• In a small saucepan or serving dish, place half of the fish and cover it with the onion-raisin mix. Continue to make layers.
• Pour the rest of the liquid over the fish. Cover the dish and refrigerate it for 24 to 48 hours.
• Serve at room temperature as an appetiser or main course.

Serve with a small watercress salad (pick only the nice green sprouts)
dressed with a light vinaigrette: fresh orange juice, lime, and a touch of olive oil.

Preparation: 35 min – Cooking time: 50 min.

• Make the herb butter: chop the herbs and mix them with the shallot and lemon zest.
• Take the softened butter and add the ingredients, season with salt and pepper.
• Place in a ramekin in the refrigerator.
• If you have a large aubergine, cut it into several rough pieces; if it’s small, cut it in half.
• Steam them for about ten minutes.
• Put them aside.
• Do not season them until the last minute.
• Preheat your oven to 100°C.
• To cook the meat, melt a knob of butter in a pan and cook the garlic, ginger, and the zest of each citrus fruit for 1 minute, then pour in the hot stock. Place the pieces of meat seasoned with salt and pepper in the pan and cover it.
• Lower the oven to 80°C and place in the oven for 40 minutes.
• Serve the meat with the warm aubergine and small pats of butter melted on top.
• Pour the maple syrup lightly over the aubergine and add a bit of sea salt.

Preparation: 30 min. + minimum 4 hours to 1 night refrigeration - Cooking time: 15 min.

• Cut the pears in half; squeeze lemon juice over them so they do not darken.
• In a large saucepan, add the water, sugar, and vanilla pod cut in half and scraped.
• Bring to a boil, then add the pears.
• Poach them for about 15 minutes, depending on their firmness.
• Let the pears cool in their syrup for 30 minutes, then place them in the refrigerator for 2-3 hours.

For the sorbet, you can purchase a lemon sorbet and add some fresh thyme leaves before serving.

Or you can make your own sorbet as follows:

• Boil the water with the sugar, then add the thyme, alcohol, and lemon juice. Turn off the heat, cover the saucepan, and let it infuse for 1 hour.
• Let it cool, then freeze it in a rectangular tray.
• Mix it around every 1/2 hour for 3 to 4 hours.

To serve, place half of a pear on a serving dish with the sorbet, scraped with a fork; sprinkle some 70% cocoa chocolate shavings on top and garnish with fresh thyme.