CUISINE Au Jardin Douars presents local colours and Eastern flavours inspired by its surroundings, we found two great summer recipes: sardines stuffed with herbs and lemon basil sorbet.
Nanie and Greg receive guests among beautiful flower beds and lush greenery at the Jardin Douars, a superb address where refinment and freshness of the produce are well known throughout the city. Here we present to you two special recipes that represent this city perfectly...
Sardines stuffed with herbs (for 4 pers.)
24 sardines. For the filling: 1 bunch finely chopped coriander, 1 bunch finely chopped parsley, 4 tsps paprika, 4 tsp cumin, 2 tsp coriander powder, 2tsp ginger, 4 cloves garlic crushed, 1 tbsp olive oil and a pinch of salt, 1 pinch of harissa, juice of 1 lemon. For frying: 1 cup peanut oil, 2 tbsp flour or fine semolina.
Drain the sardines, remove heads, backbone and tail keeping the two threads attached. Rinse and dry with paper towels. Arrange the sardines on a flat plate, skin side down, keep refrigerated. Mix the stuffing and spread on four sardines avoiding the edges, then cover each of them with a second layer of sardines, like a sandwich, repeat with the remaining sardines. Heat oil over high heat in a large frying pan. Flour each sandwich on both sides carefully and then fry for two minutes on both sides. Serve warm with fresh parsley.
The Lemon Basil Sorbet (for 4 pers.)
150g of lime juice, zest of 2 limes, 200g of sugar for syrup, 4 egg whites, 2 sprigs of basil, ice cream maker
For Syrup: add the 200g of sugar to a measuring cup and fil it up with water until it is 1/2 litre. Heat the sugar and water in a saucepan until the sugar has dissolved and leave to cool. Then add the zest of 2 lemons and 2 sprigs of basil. Cover and let it steep for 15 minutes. squeeze the lemon juice and grate the zest of the second lemon. Mix with the sugar syrup and place in the refrigerator. When the mixture is 5c, place it in the ice cream maker. When the sorbe begings to set, and the egg whites beaten stiff, Arrange scoops of sorbet decorated with basil and mint or lemon zest.
Text Alice Joundi
Translation Karen Athwal
Recipe Table des Douars
Photo Thibault Jeanson