April 4, 2020
There’s no doubt about it, eating well is the best anxiolytic ever. The act of preparing and serving a meal, even a simple one, can bring great comfort to the cook as well as to the diner. Bliss Saigon suggests simple, healthy and isolation friendly recipes provided by Chef Thierry Guineau so easy to cook than even your mate can do it. So if you’re quarantined at home and getting sick of plain chicken, we promise this will help change the game!
Grouper fillets with Pineapple Salsa
360 gr Filets grouper (or other white fish with firm flesh)
25 cl olive oil
Freshly ground black pepper
2 slices of fresh pineapple
1/2 green papaya
12 small white spring onions
4 red onions
A few sprigs of chives
A few fresh coriander leaves
1 red pepper
1 to 2 limes
Take a multi-function grater with four sides, use the larger grater one.
In a bowl, pour the juice of 1 or 2 limes, then the olive oil, salt, and pepper stir.
Grate a carrot.
Finely chop the red onions.
Grate the green papaya.
Grate the orange peel, two or three small grater strokes will be enough.
Grate the cucumber with the skin (once washed).
Mince the shallots.
Chop the chives.
Chop the coriander.
Cut the spring onions in half lengthwise.
Put everything in the bowl, mix gently this delicate vegetable salad and keep it in the fridge.
On a flat plate, pour olive oil, just enough to marinate the fish fillets. Add some salt and pepper.
Lay the grouper fillets on this seasoned oil. They need to soak up well, then let them sleep on this bed of olive oil.
In another small plate, do the same for the pineapple.
(Fish and pineapple has to be prepared separately as pineapple contains enzymes that destroy fish fibers).
Take a pan, let it get it hot without adding anything, when hot but not burning, place your fish fillets inside (skin side first). Never press your fish with a spatula.
When the fillets get a gold color, lower the heat, and turn your fillet over on its flesh side.
Cut the pineapple slice in pieces and let them fry a bit.
Then turn off the heat, let the cooking finish alone while you dress the plate.
Place the fresh salad in the center, lay the fillets resting on this salad dome, then top with the pineapple pieces.
Drizzle with the salad marinade, and serve.
8 egg yolks
250 gr of sugar
250 gr of butter
20 cl of orange juice
25 cl of fresh cream
Cut the baguette in thin slices.
Butter the mold, and store the slices of bread in the buttered cake pan, tightening them well.
Melt the butter and Butter the bread with a brush, soak it well in butter.
Mix the sugar, vanilla, 6 egg yolks with a whisk, stir vigorously until this mixture whitens, then pour the cream and mix again.
Pour the sweet and vanilla egg cream on the bread.
Put in the oven at 220 degrees Celsius, for 20 minutes.
In a bowl, mix 2 or 3 egg yolks with 50 gr of sugar, mix well, then add 50 gr of melted butter, mix again.
Remove the bread from the oven after 20 minutes then pour and spread over the entire surface the mixture of sugar butter and egg yolk.
Place again the bread in the oven at 220 degrees Celsius for about 15 minutes, until the bread is well golden.
Cake dusting can be done directly on the cake when cold with sugar powder.
Caramel with orange
Put some sugar in a pan, a drop of water will be enough to cook the caramel.
When it takes a nice amber color, pour the orange juice on the caramel.
This will deglaze and liquefy your caramel for an instant, but continue the boiling until the liquid gets the consistency of a thick syrup.
Reserve this liquid made of orange and caramel to coat the French Toast when served.
Voila, Bon appétit!
Grandson of a famous French Chef (his grandfather owned the Buffet de la Gare de Rennes, in France at the end of the 19th century), Thierry Guineau has accumulated forty years of culinary experience throughout the world. During his stay in Asia, he was recognized prodigious, draped in his jacket of Executive Chef at the Meridien of Jakarta, at the Holiday Inn Harbin China, at the Meridien of Phuket, the Sheraton Zhongshan in China, or at the Coco Beach Vietnam, to name a few. Today, he leaves in Mui Né, Vietnam and share his free time between consulting and professional training where he passes on his knowledge to the most disadvantaged.