Category Archives: First meal

First meal recipe of Catalonia

Recipe of Catalan Salad

Type : cold first meal

Catalan salad

Ingredients and Preparation

Ingredients (5 personnes)

  • 6 fleshy red peppers
  • 4 hard-boiled eggs
  • 12 anchovy fillets in salt
  • 20 black olives
  • 4 soup spoons of olive oil
  • 1 glass of wine vinegar
  •  basil


Remove the salt from the anchovies by rinsing them a few minutes under cold water. Marinate them 3 minutes into the vinegar then dry them with paper towel. Turn on the oven at 270°C. Cook the peppers on a grill for 20 to 30 minutes until the skin get burned on the sides and crackled. Peel the peppers, remove the pips, divide into slivers and place on a dish. Add salt and olive oil. On the top, add quarters of eggs, the anchovy fillets and the black olives. Just before serving, add a few basil leafs.


Marinated red peppers can also be added.

Recipe for the Banyuls Spiny lobster

This unusual meal is done for gourmets and would satisfy the gourmands.

Type : hot first course

Banyuls Spiny lobster

Ingredients and Preparation

langoustes Recipe for the Banyuls Spiny lobster

Banyuls Spiny lobster

Ingredients (2 personnes)

  • 2 Spiny lobster
  • 1/2L of Banyuls or Maury,
  • 1 onion,
  • 2 garlic cloves,
  • 1 bouquet garni,
  • 1 glass of cognac,
  • 1 spoon of flour,
  • 1 spoon of tomato concentrate,
  • olive oil,
  • salt, parsley et pepper.


Cut the tail of the raw spiny lobster into slices. Faire revenir l’ail and choped onion in the olive oil with the spiny lobster slices. Pour the Cognac et flambez-le, add the flour, the tomato concentrate, the parsley, the bouquet garni, the Banyuls or Maury by drip (follow this order). Check the seasoning. You can add some CARVI. Let simmer 1/2H (burner at medium) and another 1/2H (burner at minimum) to get a creamy sauce.

¡Chief Notes!

You can also use buckling but be careful. Wait for 10s after the addition of cognac before lighting.


This first course could be accompanied by the Cotes du Roussillon white wine “Les Pierres Plates 2006″ from Terrasson or the “Chablis 2005″ form the Caves du Sommelier.

Recipe suggested by C.R. de Corsavy

Recipe of Catalan marinated red peppers

Marinated red peppers are eaten as first course. They can be served with toasted bread and garlic: the Pa amb tomaquet and fresh anchovy (from Collioure). They also can be eaten in a salad.

Type : cold first course

Marinated red peppers

poivron Recipe of Catalan marinated red peppers

marinated red peppers

Ingredients and Preparation


  • 2 red peppers
  • 2 garlic cloves
  • olive oil
  • Herbes de provence

Preparation (one day)

Wash the red peppers and cook them: oven, barbecue. Slice thinly the garlix. When the red peppers are cooked, they are easy to peel. Cut them in quarter and put the slices in a dish. Scatter garlic and herbes de provence on the peppers and cover with olive oil. Leave to marinate one day then take them out of the marinade and dry them a little bit.


For the red peppers, it is also possible to cook them in the microwave for 10 minutes at maximum power. Follow and get rid off the steam if necessary (be careful, it is hot). Let cool down 10 to 20 minutes. Then they are easy to peel. Preparing the red peppers with the microwave is easy and quick.

Type : entrée chaude

Rougets à la Catalane

Ingrédients et préparation

Ingrédients (4 personnes)

  • 6 gros rougets
  • 1 décilitre d’huile d’olive
  • 8 gousses d’ail
  • 1 bouquet de persil
  • 250 grammes d’anchois
  • 1 bouquet de persil
  • 2 tomates
  • 60 grammes de beurre
  • 6 tranches de pain
  • 1 pot de beurre d’anchois
  • 1 poignée d’olives noires dénoyautées
  • persil


Videz les rougets. Placez-les dans un plat allant au four, arrosez d’huile, salez, poivrer.

Dans une casserole récupérez le jus de la cuisson des pois­sons, ajoutez l’ail, le persil, les anchois, les tomates et le beurre. Travaillez ce mélange et laisser cuire à feu très doux pendant 5 minutes.

Faire dorer le pain avec un peu d’huile d’olive.

Dans le beurre d’anchois, incorporez les foies cuits des rougets. Travaillez la pâte pour la rendre très fine.

Tartinez les tranches de pain froides avec ce mélange. Disposez ce pain sur un plat de service chaud.

Mettez un rouget sur chaque tranche de pain.

Nappez chaque rouget avec la préparation. Garnissez avec les olives noires et le persil. Servez très chaud.