4 French recipes to try at home

Cooking the Parisian way is simpler than you think with these classics from the City of Lights

Tuna Tartare
Ingredients
150 gm fresh, diced tuna
10 gm
sesame seeds
1 spring onion, chopped
10 gm fresh chives, chopped
1 tbsp soy sauce
1 tbsp
sesame oil
1 tbsp mirin
Fried leeks, to garnish
Toasted baguette, for serving
Method
Place the tuna, sesame seeds, spring onion and chives in a small mixing bowl.
Add the soy sauce, sesame oil and mirin.  Toss the ingredients to combine.
Taste and season with salt and pepper.
Place mixed tuna tartare on a plate, top with fried leeks and serve with toasted baguette.
Entrecôte "Ribeye Steak"

Method
Season the ribeye with salt, oil and black pepper on both sides.
Place the steak in the grill, brown it on both sides (about 2-3 mins on each side) then let the meat cook through to your preferred cooking temperature.
Chop potatoes into cubes, then fry them until golden brown. After frying, on a separate pan, sauté the fried potatoes in garlic and butter, sprinkle with salt and pepper to taste and add chopped parsley.
Decorate steak with rosemary, salt and black pepper (optional), and serve with potatoes.
Pan-Seared Salmon

Ingredients
100 gm ratatouille (rainbow capsicums, marrow, eggplant)
70 gm beurre blanc sauce
(shallots, white vinegar, butter, heavy cream)
170 gm salmon
50 gm
sunflower oil
75 gm spinach
1 tsp garlic
1 tbsp butter
6 gm salt
3 gm
white pepper
1 gm mixed herbs
1 gm chives
For the ratatouille:
Rainbow capsicum (¼ red, ¼ yellow, ¼ green)
3 pc marrow
¼ eggplant

For the beurre blanc sauce:
40 gm shallot
200 ml white vinegar
200 gm butter
40 ml heavy cream
Method
For the ratatouille: chop the rainbow capsicums, marrow and eggplant into small cubes.
For the beurre blanc sauce: place finely chopped shallots and vinegar in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of the liquid remain.
Pour in heavy cream and simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece by piece, until it has melted into the cream and thickened it. Sprinkle salt and pepper to taste.
For the salmon: heat a pan with oil over medium heat. Place the salmon skin side down in the pan and increase heat to high. When skin is browned, cook the other sides to the preferred cooking temperature.
Sauté spinach with garlic and butter; sprinkle salt and pepper to taste.
Sauté the ratatouille; add salt, pepper and herbs.
Arrange the cooked spinach in a circular mould, top it with the cooked ratatouille, then lay the salmon on the vegetables.
Serve the dish with the beurre blanc sauce.
Garnish with chives, tomato oil and black pepper (optional).
Pain Perdu

Ingredients
2 slices sandwich bread
1 egg
Pinch of salt
25 gm white sugar
300 ml
whole milk
2 gm pure
vanilla extract
20 gm butter,
for cooking
1 scoop vanilla ice cream (optional)
1 fresh
raspberry (optional)
Confectioner's sugar, ground cinnamon, or caramel sauce to serve (optional)
Method
In a bowl, mix in the egg, salt, sugar and vanilla extract, and whisk until combined; add the milk and whip to combine.
Dip bread slices into the egg mixture, one at a time.
Heat the pan and melt 1 tbsp of butter. When the butter is melted, pan-fry the bread for 2 minutes on each side until golden brown. Then, place the golden-fried bread onto a plate lined with paper towels to remove excess butter.
Just before serving, dust with confectioner's sugar or ground cinnamon. Drizzle caramel sauce (optional). Pain perdu can be served with maple syrup, honey, butter, banana, raspberries, strawberries, and blueberries.

• Food and Dining