Homemade veal axoa argaud 370g

A tasty monkfish with lentils, cooked with fried bacon bits with onions and carrots.

A cooked dish generous and rich in taste.

Ingredients: Monkfish (Lophius piscatorius or budegassa) 25%, lentils 25%, onions, carrots, natural bacon bits (pork belly, salt, preservative: potassium lactate and sodium nitrite, dextrose, antioxidant: sodium erythorbate) 12%, water, salt , pepper.

Ingredients: Water, Mussels of Groix (25.9%), potatoes, chorizo ​​(9%), cream liquid (stabilizer: carrageenan), crushed pearl tomatoes (tomatoes, tomato juice, salt, acidifier: citric acid), carrots, olive oil.

It is here the crayfish that is sublimated by the appetite Bourriche, simmered in a little Cognac alongside among others a smoked crustacean and a hint of hot pepper, his taste is simply relieved. By simply warming it this dish is ready to taste but it is also possible to surprise with this recipe idea:  Sprinkle with breadcrumbs and brown in the oven.

A jar will serve to serve appetizers for 4 people or a meal for 2.

Ingredients: Crayfish tails (46%), carrot, leek, onion, sauce (water, cream, crayfish, starch, shallot, fish stock, butter, wheat flour, Cognac, tomato paste, salt, pepper).

AXAO OF CALVES

Producer Maison ARGAUD Artisanal product

Ingredients: Sliced ​​cooked veal, red and green peppers, onions, Espelette pepper, salt, pepper.

To heat on low heat, accompany rice, pasta or potatoes.

LENTILS SAUSAGES 

Producer MAISON ARGAUD

Ingredients: farm pork sausages, lentils, broth cooked with vegetables (onions, tomatoes, carrots, salt, beef broth, chicken broth, garlic, pepper, thyme, bay leaf, nutmeg)