Red Snapper/Orange Beef Braised Juice /Zucchini – Herbs Fried

Bean salad

b) Ingredients for garnish or sauce:

250 grs beef for bourguignon
3 carrots
1 onion
1 head of garlic
1 leek
1 celery stalk
1 liter of red wine
1 spoon of tomato puree
20 grs of flour
10 grs of sugar
1 liter of veal stock
2 oranges

Preparation of the orange sauce:

Brown the pieces of beef in the pan.
Add the garnish (carrots, onion, garlic, leek, celery) and sauté.
Degrease, sugar and singer. Add the red wine, the veal stock and the tomato puree.
Put in the oven at 180 ° for about 4 hours.
Take out the stew, add the 2 oranges cut in half (we will have take care to keep their skin, to make
zest). Cook on the corner of the stove for 1/4 hour.
Drain the stew and pass the juice to the Chinese. Reduce this juice, strip it, then iron it in Chinese.
Cut the orange zest, blanch it three times, then confit it in 1 cl of water and 20 g of sugar.

Tempura

1 egg yolk
50 grs of rice flour
1 liter of peanut oil
Water 10 cl

Mix the rice flour, egg yolk and 10 cl of water

Peel the zucchini with the peeler so as to make ribbons with the skin.
Heat the peanut oil in the negress to 150-160 °.
Place the zucchini skins in the frying pan, immerse them in the oil, fry and season them.
fry the basil and parsley. Season.