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| Marinière de bar à l'huile vierge |
| Cut the fish into fillets of about 0.35 lbs. each. First of all, prepare the eggplant with a peeler, by taking of the skin, which later serves as decoration.... |
Seafood & Fish Cooking Recipes on Videos |
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| Seafood pot-au-feu with Vegetables |
| Slice the sole fillets in half, cut the 4 bass pieces into fillets, clean and prepare the scallops and prawn. Put the tomatoes for 10 seconds into boiling wat... |
Healthy Cooking Recipes on Video |
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| Prawn cone with sesame and curry |
| Prepare the prawn by keeping their tale and last ring. Store them aside. Prepare the cone: Melt the butter. Take a mixing bowl. Add sugar, flour, curry and... |
Appetizer Recipes on Video |
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| Magret de canard with Cognac and port-wine |
| Cut 4 steaks with the magrets. Withdraw the skin, cut a cross below it and make a whole with your thumb. Keep the parts you just cut off and hack them. Boil t... |
Meat Cooking Recipes on Video |
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