The Menton lemons tart

    Prepare the shotcrust pastry and leave in the fridge for an hour.
For the filling, mix together 4 eggs yolks, 3oz./80g. of castor sugar, and 2 tablespoons of flour.
Heat 1 pint/1/2 litre of milk and stir it gradually into the mixture.
Add the juice and grated zest of 3 lemons. Thicken the mixture in a bowl over a saucepan of boiling water then leave to cool. Prepare the meringue by whisking the egg whites until peaks form and adding a little sugar until the mixture begins to glisten. Spread the filling over the pre-cooked pastry base and cover with the meringue. Bake in the oven for 10 minutes until the meringue becomes slightly golden.

Salmon filets cooked in Fronton wine

recette pour 4 personnes : 4 nice salmon scallops 3 minced shallots 3 minced shallots 12 fine slices of dried filet od ducks 20 grams of finely chopped parsley 10 cl olive oil 4 vegetables bunches thinly sliced 4 poach "vitelottes" potatoes 15 cl of Chateaux Cahuzac Red AOC Fronton 20 cl of american sauce 20 cl of american sauce Salt, pepper, thyme,laurel, flour.

•      Roll the salmon scallops in flour. Fried them in olive oil to sizzle them. Put them aside.
  

•      In a cooking-pan mix the shallots, the Cahuzac wine, salt and pepper, thyme, laurel and let it shrinks. Put aside.

•      In a cooking-dish: lay down the salmon scallops sandwitched with three dried "magret" slices, the vegetables, the purple Montauban potatoes cut in half lenghtways and half of the reduced Cahuzac. Put in the oven at 200 degree celcius. Put to boil the rest of the Cahuzac with the american sauce for one minute.
  

•      Set up the salmon and the vegetables on the plate garnish with sauce and sprinkle with parsley.