by mwenglarski
Recipe for 4: 2 turbot, 10 large onions, 4 granny smith apples, 2 red bell peppers, curry powder, salt, cinnamon, 150 g butter, 180 g sugar, 40 g clarified butter, 200 ml cider vinegar, 1 l cider, 500 ml fish stock, 100 ml aged calvados, 500 ml crème fraîche or heavy cream
Recipe for 4: bones from the turbot, 32 langoustine,scampi or dublin bay prawns, 5 peppercorns, 1 sprig thyme, 1 bay leaf, 1 tablespoon olive oil, 350 g turbot fillets, 10 g on...
Recipe for 4: 1 egg yolk, beaten, 2 slices of white bread, diced, 2 teaspoons capers, 1 tablespoon flat leaf parsley, 1 teaspoon chopped flat leaf parsley, 1 teaspoon red wine ...
Recipe for 4: 4 sticks of licorice root, 4 large or 8 small charlotte potatoes, duck fat, butter, olive oil, 4 shallots, 2 sticks of licorice root, 1 clove of garlic, 1 shallot...
Recipe for 4: 4 raw camus artichoke hearts, 2 cooked artichoke hearts, 1 level teaspoons ras-el-hanout (moroccan spice blend), 1 egg, 4 sprigs of pineapple, sage, 650 g (in 4 s...
Recipe for 4: new onions, browned butter, turbot trimmings, olive oil, 800 g turbot, 200 g cooked ham, 200 g confit tomatoes, 100 g chard leaves, 80 g chopped hazelnuts, 100 ml...
Recipe for 2: coarse salt, fine salt and freshly ground white pepper, 2 tablespoons butter, juice from 1/2 lemon, about 2 tablespoons fish eggs, such as salmon or capelin, 2 ta...
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