©Nohcab 3 iconic recipes from Calais XXL
Whether sweet or savory, Calais XXl is full of restaurants and recipes for all taste buds.
Discover 3 emblematic Calais XXL recipes offered by our chefs to treat yourself at home.
The Welsh
A dish that is often found on the menus of brasseries in the North, especially on the coast. This old substitute dish, originally from Wales, is said to have appeared on our coasts during the First World War, according to "legend". The coastline of the Opal Coast was then a huge rear base where tens of thousands of British soldiers were stationed. It was they who introduced the local innkeepers and tavern keepers to this quick-to-prepare, inexpensive... and filling dish!
Ingredients
4 slices of sandwich bread — 4 slices of white ham — 300 gr. of Cheddar — ½ glass of beer, preferably dark — 1 teaspoon of Worcestershire sauce — a few drops of Tabasco — 2 tablespoons of mustard
©Nohcab Preparation of Welsh
- Toast your slices of sandwich bread and place them (1 per person) in individual ovenproof dishes.
- Place a slice of ham on top of each slice.
- Cut the cheddar into cubes.
- In a saucepan, heat the mustard, beer, Worcestershire sauce and Tabasco. Once boiling, add the cheddar.
- Once the mixture is well combined, pour immediately onto each plate, directly onto the bread and ham.
- Bake for about 1 minute (you can add an egg on top).
- Place a slice of ham on top of each slice.
The 'Calais' pastry shop
The most famous and delicate of Calais cakes. When it comes to sweet treats, it's hard to ignore the "Calais"! Macaron dough, coffee buttercream and almonds are the main ingredients of this cake, which can be found in individual portions in local bakeries. This delicacy, inspired by local traditions, was created to showcase the region's artisanal know-how. With its delicate flavors and melting texture, it quickly became a must-try for locals and visitors alike in search of local specialties.
Ingredients
125 g egg white — 2 whole eggs — 2 egg yolks — 415 g sugar — 35 g flour — 75 g almond powder — chopped almonds — 40 g water — 150 g butter — coffee flavoring
©Nohcab Preparation of Calais
Dough : 125 g egg white and 115 g sugar.
Beat everything until you get a meringue. Gently incorporate 100 g of sugar and 75 g of almond powder and 35 g of flour. Pipe into an oval shape with a nozzle on baking paper. Cook at 160° for 35 minutes.
Coffee buttercream: Put 200 g of sugar and 40 g of water in a saucepan.
Bring to a boil and cook until 117°.
Beat 2 whole eggs and 2 yolks, add the cooked sugar while stirring until completely cooled.
Add the softened butter then add the coffee flavoring according to your taste.
Mounting : Place the 2 disks of dough on top of each other and trim the edges to make them identical. Fill with buttercream using a nozzle then hide the edges. Cover with coffee-flavored fondant and finish with chopped roasted almonds on the sides.
The recipe for Sole fillet Courguinoise style
A refined dish that showcases seafood, emblematic of Calais cuisine. Its name comes from the "Courgein", the district of the Calais fishermen, where families once lived to the rhythm of the tides. It is they who, with their know-how and love of fresh produce, inspired this delicate recipe. Combining the finesse of sole with the flavors of a generous sauce. A tribute to the maritime history of Calais and its fishermen of yesterday and today.
Ingredients
2 soles of 500 g. — 1 gray shallot — 5 cl of white wine — 10 cl of fish stock — 50 g of butter — 150 g of gray shrimps — 4 pink mushrooms — 300 g of mussels — 500 g of crème fraîche — 1 tablespoon of finely chopped chives — Salt and pepper from the mill
Preparation of sole fillet Courguinoise style
Remove the sole fillets and cut off the head, keep and wash the bones to make the fish stock.
In a frying pan, melt the butter, add the sliced mushrooms and the sole fillets, brown them once on each side.
Once this operation is finished, remove them and throw the chopped shallots into the pan, deglaze with the white wine then reduce it until dry.
Moisten with the fish stock and put the mussels to cook in the stock, then remove them to shell them.
While the stock reduces by half, peel the grey shrimp.
Add the cream, simmer for 5 minutes and add the silk fillets and mushrooms, season everything.
Once you have obtained a creamy sauce and the sole fillets are cooked, throw in the mussels and the grey shrimp tails as well as the chopped chives, adjust the seasoning and arrange in a deep plate with a few mussel shells and herbs for decoration.