Thon mi-cuit with capers and lemon sauce

Thon mi-cuit with capers and lemon sauce


Thon mi- cuit, half-cooked tuna, is an excellent way to prepare fresh tuna steaks. Tuna steaks are cooked in the same way as you would tender steaks; to medium rare perfection. The steaks are cooked on the outside but left pink, even red, on the inside.

The cooking time depends on the thickness of the steaks. The tuna steaks we normally get here in Nice are about 2 cm thick so about 1,5 minutes, or even a bit less, cooking on each side over medium heat is long enough. Watch the steaks while sautéing them so as not to overcook.

Reduced lemon- caper sauce goes well on top of the steaks. In the photo, the tuna steaks are served with lentils, roasted tomatoes, and wilted spinach but feel free to choose the vegetables as you wish.

2 servings

2 fresh tuna steaks

1 organic lemon, juice and zest

Olive oil

2 tsp. capers

1 clove garlic, minced

Freshly ground black pepper

For the vegetables:

100 ml blond lentils or lentil mix

Water

A bag of baby spinach leaves

1 tomato

About 2 tbsp. bread crumbs

Chopped fresh basil


Start by cooking the lentils which takes about 20 minutes.


In a steel frying pan, warm 2 tbsp. olive oil over medium heat and sauté the tuna steaks about 1,5 minutes on each side. Transfer to a plate and cover to keep warm.


Add 1 tbsp. olive oil to the pan and sauté the garlic about 1- 2 minutes. Add the lemon juice, lemon zest, capers, and black pepper. Turn the heat a bit higher and let reduce somewhat.


Meanwhile roast the tomato halves and wilt the spinach.


Divide the lentils, tuna steaks, tomato halves, and spinach on the plates. Pour the lemon- caper sauce over the tuna and decorate with chopped basil. 


Le Boréon: Forest path above the Salèse Valley

 

Trail above the Vallon du Champet Boréon


The following loop hike is for forest lovers. Even though this itinerary mostly runs in the woods, there are several open stretches with great views down to Le Boréon (1500 m) as well as the Salèse  and Vésubie River Valleys. Le Boréon 6 km north of St-Martin Vésubie is one of the most popular hiking areas of Alpes-Maritimes.

A paved but potholed road M89 goes up to the Salèse Valley parking (1690 m), bordering the Mercantour National Park. The most popular trail, the GR52, continues from here to north west to Col de Salèse.

Note that after the devastating storm Alex in early October 2020, all access to Boréon was cut. Currently there’s a very limited access (not for the public) as far as to the Lake Boréon. It remains to be seen if the connection can be established before the next summer.

From the Salèse Parking, another trail goes up to Lac des Adus and beyond. We have previously hiked to Mont Archas in this area.

 The weather forecast for today’s hike was showers and thunderstorms in the afternoon (did not happen though!), and we wanted to avoid higher terrain. Besides, the forest above the Salèse Valley is most beautiful.

Signpost#397 and trail start

We crossed the stream along a wooden bridge to signpost #397 (Refuge et Lac des Adus etc). The climb in the forest was continuous. Just before the refuge, at signpost #396, we forked left(south) along a path that undulated in the verdant lower eastern flank of Mont Archas. Our trail connected with the trail descending from Mont Archas at signpost #393 (2242 m; the highest point of this hike). From this part of the trail, the views were excellent. 




Forest path above Salèse Valley

Steep trail to Lac des Adus

Path in les Petits Adus above Boréon

Path under Mont Archas










We descended rapidly, first along alpine meadows (above Serre Long), then again in the forest (Vallon du Champet) to signpost #391 where we forked left (north) to signpost #390. At signpost #398, we joined the GR52 and followed it back to our starting point, ascending about 110 m.


This itinerary was easy to follow. The paths were easy to see, markings were in yellow and the signposts clear.


View from trail over Salèse Valley


Mont Archas









Trail near Serre Long Boréon









Le Boréon








Vésubie Valley seen from Serre Long









Climb: 780 m 


Distance: 9 km


Duration: 4h 10 active hiking time


Map: Vallée de la Vésubie 3741 OT


Boréon forest loop track



Green lentil risotto and roasted root vegetables

 

Green lentil risotto with roasted root vegetables


This dish makes a great vegetarian lunch in winter. It is a good source of antioxidants and vegetable protein. If possible, choose organic vegetables and herbs.

For a balanced meal serve some green salad, olive oil vinaigrette, and good wholemeal bread. If you can’t find raz el hanout in your shops you can make a spice mixture by using equal amounts of ground cinnamon, ground ginger, black pepper and ground paprika.

2 servings

For the green lentil risotto:

120 ml green lentils

1 small onion, chopped

1 clove garlic, minced

2 tbsp. olive oil

150 ml white wine

About 600 ml chicken stock (you may not use it all)

A generous handful of freshly grated parmesan

For the roasted root vegetables:

1 medium sweet potato

1 medium parsnip

1 tbsp. olive oil

1 tsp. raz el hanout

Chopped fresh herbs to decorate

Start with the green lentil risotto which takes about 30 minutes to cook. Warm the olive oil in a heavy casserole over medium-low heat and gently sautè the onion and garlic for about 10 minutes. 

Then add the lentils and stir well so that they are coated with olive oil. Increase the heat to medium and continue cooking like you would a classic risotto by adding first small amounts of white wine and then chicken stock. NB! You don’t need to stir all the time because lentil risotto won’t achieve the same creaminess as classic rice risotto. The cooking time is about the same, 20- 25 minutes.

When the lentils are cooked, remove the casserole from heat and stir in the parmesan.

Meanwhile roast the root vegetables. Preheat the oven to 200°C, roast.

Peel the root vegetables and chop into smallish chunks. Place 1 tbsp. olive oil in a plastic bag with 1 tsp. raz el hanout and add the root vegetables. Give the plastic bag a good shake, then place the vegetables in a single layer in an oven-proof dish. Roast for about 15-20 minutes until the vegetables are soft.

Divide the green lentil risotto in the bottom of the bowls and the root vegetables on top. Decorate with fresh herbs.


Veal chops with mushroom sauce

Veal chops with mushroom sauce




Veal chops, mushrooms, and sweet potato purée are a tasty combination. Pork chops could be used instead of veal chops, they also go very well with mushrooms.

2 servings

2 nice veal chops
3 tbsp. olive oil
2 handfuls of mushrooms, sliced
1 shallot, chopped
1 clove garlic, minced
100 ml white wine
100 ml chicken stock
3 tbsp. crème fraîche, 15% fat
Leaves from a sprig of thyme
A sprig of rosemary
Freshly ground black pepper
Chopped fresh chives to decorate

For the sweet potato purée:

2 small to medium sweet potatoes
About 400 ml vegetable stock
1 tbsp. olive oil

Peel the sweet potatoes and cut into chunks. Place them in a casserole and cover with vegetable stock. Boil under lid until the sweet potatoes are soft, about 20 minutes. Keep warm and covered until you are ready to purée the sweet potatoes.

Preheat the oven to 180° C.

Heat 2 tbsp. olive oil over medium-high heat in a large heavy frying pan. Fry the veal chops for 1 minute each side. Transfer into an ovenproof dish and add the sprig of rosemary for flavour. Bake in the oven for20 minutes.

Add 1 tbsp. olive oil in the frying pan and fry the mushroom slices until golden brown.

While the mushrooms are cooking, make the sauce. Heat the white wine and chicken stock in a casserole.  Add the shallot, garlic, thyme leaves, and black pepper and bring to a boil. Cook about 10 minutes until the sauce has reduced. Then whisk in the crème fraîche and add the mushrooms.

While the sauce is reducing finish the sweet potato purée. Pour most of the vegetable stock from the casserole into a bowl but don’t discard yet. Add 1 tbsp. olive oil to the sweet potato chunks and press into a purée. Add more stock if needed for a nice consistence.

Serve the chops with sweet potato purée and divide the mushroom sauce over the veal. Decorate with chopped chives.


Madone de Fenestre: Cime de la Vallette de Prals revisited

Gélas viewed from trail to Tête de la Lave




We have previously made several hikes in the mountains south of la Madone de Fenestre. Some trails are extremely popular.

The trail up to Lacs de Prals in particular has a lot of visitors during the peak season.


The trails up to the ridge named Cirque de Férisson are less visited. On the day of our hike, maybe one out of ten hikers went there. We felt that another blog post featuring this area was warranted not only because the previous hikes were in autumn.





We used a small parking by the M94 road (a sharp bend about 1 km before the sanctuary) and took a shortcut to the trail above us. We ascended in Vallon de Prals, passing signpost #362. At signpost #363 (about 2050 m), we reached the vast Plan de Prals which was used as a pasture area in summer. There were cattle and horses on the day of our hike. We forked right(west), and headed to Tête de la Lave (2375 m), today’s first summit on the ridge.


The path west ran just under Tête de la Lave and we climbed off piste to the summit marked with a single cairn. After a short break, we descended to the main trail running under the ridge and headed south. We walked under Mont Pertuis. After an almost horizontal section, we started to ascend towards Cime de la Vallette de Prals (2496 m), the highest peak of the ridge. Signpost #299 was just under the summit (crossroads to Cime de Montjoia). An iron cross was erected on the summit and 30 m further east, a cairn marked the other end.


In spite of emerging cumulus clouds, the air was crisp and clear for a July day and even the coast was visible. In the east, Cime du Diable and its surrounding peaks seemed to have a thin snow coat or an ice crust after last night’s thunderstorms.

We descended to Baisse de Prals, signpost #365, then further back down to Plan de Prals via signpost #364. Completing the anticlockwise loop at signpost #363, we descended back to our starting point.


The iPhiGéNie map capture below shows our itinerary

 

Climb: 720 m

Distance: 10,7 km

Duration: 4h 30 active

Map: Vallée de la Vésubie 3741 OT


Cime de la Vallette de Prals hike track
Cime de la Vallette de Prals hike track

Pork with sweet potatoes and prunes

Pork with sweet potatoes and prunes


This is a warming and effortless one-pot dish, just perfect for cold winter evenings.

2 servings

About 300- 400 g fat- free pork

2 carrots

1 medium sweet potato

2 shallots

1 clove garlic

8 pitted prunes

About 250 ml chicken stock

1 tbsp. olive oil

1 tsp. Piment d’Espelette or other mild chilli powder

A pinch of saffron

Parsley to decorate

 

Warm the olive oil over medium heat in a heavy cocotte, casserole, such as Le Creuset. Cut the pork into about 4 cm x 4 cm pieces and sauté for about 5 minutes, stirring occasionally. 


Peel and halve the shallots and add to the casserole. Add the chicken stock, minced garlic, saffron, and Piment d’ Espelette.


Preheat the oven to 200° C.


Slice the carrots and add to the casserole. Peel the sweet potato, cut into chunks and add to the casserole. Add the prunes and bring to the boil.


Transfer the casserole to the oven and cook for about 45 minutes until the root vegetables are soft. Check occasionally; if the stew gets too dry add a little water.


Divide the stew on the plates and decorate with parsley.



Tomato, white bean, and shrimp stew

 



This is a super quick recipe if you use cooked or tinned white beans and cooked peeled shrimp. Served with a green side salad, and some bread if you wish, it makes a perfect balanced winter lunch.

2 servings

2 tbsp. olive oil

2 shallots, chopped

1 clove garlic, minced

About 16 cherry tomatoes

100 ml white wine

1 tsp. dried Provençal herbs

2 tbsp. pitted black olives

1 tsp. Piment d’Espelette or other mild chilli powder

About 200- 250 ml cooked white beans or a small tin of white beans

About 150- 200 g cooked shrimp

Parsley to decorate


Heat the olive oil over medium heat in a large frying pan. Sauté the shallots and garlic for about 5 minutes together with the cherry tomatoes.


Add the white wine, Provençal herbs, and Piment d’Espelette. Add the cooked beans and black olives and stir. If using tinned beans, rinse them first under running water. Cook the stew for about 10 minutes until hot.


Add the shrimp, stir and cook for about 2 minutes until reheated. Divide into two bowls and decorate with parsley.


Isola 2000: Tête Mercière

Trail above Col de la Roubine





The itinerary to Tête Mercière (2491 m) is one of the most popular hikes from Isola 2000. We have done it a few times. Today’s hike in late June was dedicated to the wild rhododendrons that were in blossom in abundance. 

 

Our timing was perfect regarding the rhododendrons. Isola 2000 was quiet because the summer season had not yet kicked off. Hikers need to avoid the many mountain biking trails (marked) that cross walking paths and ski runs.






From the centre of Isola 2000, we walked to signpost #80 and #81. Instead of forking left along Chemin des Italiens (as advised in the local guide), we ascended first along a steep ski run, then forked left after 150 m and continued to climb along a less steep and grassier ski slope that went under the Pélévos Télécabine. After 700 m, we again forked left to a track that crossed ski lifts and runs. We hiked past the high-altitude landing strip and came to the quasi horizontal dirt track which we followed east to Col de la Roubine (signposts #96, 96a).


From Col de la Roubine, at the foot of Tête Mercière, the trail zigzagged to the summit along the north western flank with beautiful red and green rhododendron carpets by the trail. The summit marked the border of Mercantour National Park. The southern flank of the mountain comprised vast alpine meadows, and remains of bunkers were seen here and there.


We descended to Col Mercière (2342m, signpost #95). At this crossroads we headed north along a yellow-marked trail (some rockslides on the path after the col) to signpost #92 in Vallon de Terre Rouge. The ascending trail went up to the Terre Rouge Lakes and Baisse de Druos. We forked left at this crossroads and descended back to the village.



Rhododendrons in Isola 2000
Rhododendrons in Isola 2000
Rhododendrons around Tête Mercière
Rhododendrons around Tête Mercière






Climb: 550 m


Duration: 3h 50 active


Distance: 8,5 km


Map: “Haute Tinée 2” TOP 25 N°O 3640 OT


Our GPS (iPhiGéNie) track:


Tête Mercière loop hike track
Tête Mercière loop hike track

Aubergine gratin

Aubergine gratin

 

This is a rich vegetable side best served with a simple piece of grilled lamb or roasted chicken. In summer, you can make it with fresh tomatoes which in winter can be substituted with good Italian tomato sauce. Freshly grated parmesan cheese is a must for this gratin.

Aubergine is known for its capacity to soak up oil or butter if you fry the slices. I have started to roast the slices in the oven and this helps to control the amount of olive oil needed. Slice the aubergine rather thickly, brush the slices on both sides with a little olive oil and roast until soft. This takes about 20 minutes in 200° C. Then use the roasted slices for the gratin.

2 servings

1 medium aubergine, rather thickly sliced 

Olive oil

1 medium onion, chopped

1 clove garlic, minced

1 tsp. dried Provençal herbs

200 ml Italian tomato sauce or 3- 4 fresh tomatoes plus a little tomato paste

Freshly ground black pepper

A handful of grated parmesan


Preheat the oven to 200° C, roast.


Place the aubergine slices in one layer on an oven- tray lined with baking paper. Lightly brush with olive oil and roast for about 20 minutes until soft.


Meanwhile warm 1 tbsp. olive oil over medium heat in a frying pan and sauté the onion and garlic for 10 minutes until soft but not browned. Add the tomato sauce or the fresh chopped tomatoes and some tomato paste. Add the herbs and black pepper, stir and continue cooking until the sauce is nice and thick, about 5 minutes if using tomato sauce and about 10- 15 minutes if using fresh tomatoes. 


Lightly oil a gratin dish with olive oil. Spread a thin layer of tomato sauce in the bottom and place the aubergine slices on the sauce. Top with the rest of the tomato sauce and divide the parmesan over the sauce. Sprinkle with a little olive oil. Roast for about 20 minutes until the cheese is nicely browned.


Pork tenderloin with bell peppers

Pork tenderloin with bell peppers




This tasty pork tenderloin, filet mignon de porc, recipe comes from the Basque country. I have somewhat modified the original recipe but I always use Piment d’Espelette, the local mild pepper, for more authenticity. Serve this hearty country dish with blond lentils.

2 servings

1 pork tenderloin, about 400- 500 g, cut into thick slices
2 tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
150 ml red wine
100 ml tomato sauce
1 tsp. Piment d’ Espelette or other mild pepper
1 tsp. Provençal herbs
2 tbsp. black olives

Preheat the oven to 200°C, roast.

Heat the olive oil over medium heat in a large heavy casserole, such as Le Creuset, and fry the pork slices for a few minutes until golden brown. Turn the slices and add the bell peppers, onion, and garlic. Continue frying stirring frequently for about 5 minutes.

Add the wine, tomato sauce, Piment d’Espelette, and olives. Stir and bring to the boil. Then transfer the casserole into the oven for 30 minutes. NB! Do not cover, roasting will give the meat and vegetables a nice colour.

Meanwhile cook the blond lentils which take about 25 minutes.

Divide on the plates. Voilà!