VERRINE OF “TI-NAINS” (PLANTAIN), COD AND CUCUMBER JELLY
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“Ti-nains” or green bananas are integral to Martinican cuisine. Try this delicious, typically Creole recipe!
< BACK
VERRINE OF “TI-NAINS” (PLANTAIN), COD AND CUCUMBER JELLY
“Ti-nains” or green bananas are integral to Martinican cuisine. Try this delicious, typically Creole recipe!
< BACK
VERRINE OF “TI-NAINS” (PLANTAIN), COD AND CUCUMBER JELLY
“Ti-nains” or green bananas are integral to Martinican cuisine. Try this delicious, typically Creole recipe!
VERRINE OF “TI-NAINS” (PLANTAIN), COD AND CUCUMBER JELLY
“Ti-nains” or green bananas are integral to Martinican cuisine. Try this delicious, typically Creole recipe!
45 minutes
20 minutes
Ingredients
(6 verrines)
For the cucumber jelly:
3 large cucumbers
3 grams of gelatin sheets
1 lime
Salt
Pepper
For the salad:
2 plantains (“ti-nains”)
400g desalted cod
1 bay rum leaf (or bay leaf)
1 clove garlic
1 chopped bouquet garni (parsley, chives, thyme)
1 habanero chili pepper
1 carrot
2 tbsp. olive oil
Recipe
Remove the seeds and peel 2 cucumbers, keeping 1/3 of the green peel.
Make cucumber juice using a centrifugal juicer.
Warm the cucumber juice, without bringing it to a boil.
In a bowl of cold water, soften the gelatin sheets (3g for 250 ml of liquid). Press the excess water out and add the sheets to the warm juice. Stir until the gelatin is completely dissolved. Peel and remove the seeds from the remaining cucumber. Cut it into small…
Ingredients
(6 verrines)
For the cucumber jelly:
3 large cucumbers
3 grams of gelatin sheets
1 lime
Salt
Pepper
For the salad:
2 plantains (“ti-nains”)
400g desalted cod
1 bay rum leaf (or bay leaf)
1 clove garlic
1 chopped bouquet garni (parsley, chives, thyme)
1 habanero chili pepper
1 carrot
2 tbsp. olive oil
Recipe
Remove the seeds and peel 2 cucumbers, keeping 1/3 of the green peel.
Make cucumber juice using a centrifugal juicer.
Warm the cucumber juice, without bringing it to a boil.
In a bowl of cold water, soften the gelatin sheets (3g for 250 ml of liquid). Press the excess water out and add the sheets to the warm juice. Stir until the gelatin is completely dissolved. Peel and remove the seeds from the remaining cucumber. Cut it into small…
Ingredients
(6 verrines)
For the cucumber jelly:
3 large cucumbers
3 grams of gelatin sheets
1 lime
Salt
Pepper
For the salad:
2 plantains (“ti-nains”)
400g desalted cod
1 bay rum leaf (or bay leaf)
1 clove garlic
1 chopped bouquet garni (parsley, chives, thyme)
1 habanero chili pepper
1 carrot
2 tbsp. olive oil
Recipe
Remove the seeds and peel 2 cucumbers, keeping 1/3 of the green peel.
Make cucumber juice using a centrifugal juicer.
Warm the cucumber juice, without bringing it to a boil.
In a bowl of cold water, soften the gelatin sheets (3g for 250 ml of liquid). Press the excess water out and add the sheets to the warm juice. Stir until the gelatin is completely dissolved. Peel and remove the seeds from the remaining cucumber. Cut it into small…
Ingredients
(6 verrines)
For the cucumber jelly:
3 large cucumbers
3 grams of gelatin sheets
1 lime
Salt
Pepper
For the salad:
2 plantains (“ti-nains”)
400g desalted cod
1 bay rum leaf (or bay leaf)
1 clove garlic
1 chopped bouquet garni (parsley, chives, thyme)
1 habanero chili pepper
1 carrot
2 tbsp. olive oil
Recipe
Remove the seeds and peel 2 cucumbers, keeping 1/3 of the green peel.
Make cucumber juice using a centrifugal juicer.
Warm the cucumber juice, without bringing it to a boil.
In a bowl of cold water, soften the gelatin sheets (3g for 250 ml of liquid). Press the excess water out and add the sheets to the warm juice. Stir until the gelatin is completely dissolved. Peel and remove the seeds from the remaining cucumber. Cut it into small…
Serve chilled with a Maison La Mauny Rum Punch
Serve chilled with a Maison La Mauny Rum Punch
Serve chilled with a Maison La Mauny Rum Punch
