Potato and Mussel Soup with Bordier Seaweed Butter
By The French Pantry
A Breton potato and leek soup built on Bordier Seaweed Butter, blended smooth and finished with a kilo of steamed mussels and their strained liquor. Easy, serves four.
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Buckwheat Loaf with Smoked Trout and Bordier Seaweed Butter
By The French Pantry
A savoury Breton loaf cake: buckwheat flour, beechwood-smoked trout, arugula and cumin, bound with melted Bordier Seaweed Butter. Easy, serves six, and good warm or cold.
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Salmon Tian with Bordier Seaweed Butter Crumble
By The French Pantry
Salmon baked under layers of zucchini, cherry tomatoes and red onion, with a savoury crumble of flour, parmesan and Bordier Seaweed Butter on top. One dish, thirty minutes in the...
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Pork Filet Mignon with Cider and Bordier Seaweed Butter
By The French Pantry
A Breton one-pot surf and turf: pork tenderloin cooked gently in Bordier Seaweed Butter, then simmered with dry cider and new potatoes, finished with Brussels sprouts and wild mushrooms.
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Cockle Spaghettini in Bordier Seaweed Butter
By The French Pantry
A Breton take on spaghetti alle vongole: a kilo of cockles opened in Bordier Seaweed Butter, their liquor strained and tossed through spaghettini with parsley and lemon zest.
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Roast Cod With Lemon-Olive Oil Butter Mashed Potatoes
By The French Pantry
Cod fillets cooked in foaming Bordier Lemon-Olive Oil Butter, served on olive oil mash with an emulsified lemon thyme and fish stock sauce. Serves four.
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Spiced Skate Rillettes With Bordier Lemon-Olive Oil Butter
By The French Pantry
A spiced fish rillettes with curry, cumin and ginger, mounted with Bordier Lemon-Olive Oil Butter and potted while warm. Bordier calls the fish stingray, US fishmongers call it skate.
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Savory Olive Cookies With Bordier Lemon-Olive Oil Butter
By The French Pantry
Thirty savory cookies with green olives, parmesan and two kinds of thyme, bound with Bordier Lemon-Olive Oil Butter. An easy aperitif bake in about 45 minutes.
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Spiced Veal Stew With Cabbage and Lemon-Olive Oil Butter
By The French Pantry
A one-pot veal stew braised with ras el hanout and finished with buttered green cabbage, lemon zest, pistachios and almonds. Bordier Lemon-Olive Oil Butter does the seasoning.
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Langoustines Meunière With Bordier Lemon-Olive Oil Butter
By The French Pantry
Langoustine tails basted in foaming Bordier Lemon-Olive Oil Butter, served over carrot purée with glazed baby vegetables and a bisque foam pulled from the shells.
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Breton Buckwheat Crepe Bites With Goat Cheese and Beets
By The French Pantry
Maison Bordier's buckwheat galettes, cut into small disks and layered with a herbed goat cheese filling and a beet puree. A patient, precise canapé for four.
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Classic French Lentil Salad With Le Puy Lentils
By The French Pantry
The bistro classic: Le Puy green lentils in a shallot and Dijon vinaigrette, ready in about 35 minutes and better the next day.
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Basque Cockles in White Wine and Espelette Butter
By The French Pantry
Maison Bordier's Basque take on moules marinière, made with cockles: white wine, shallots, and 100 g of Bordier Espelette pepper butter folded into the strained juices.
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