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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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| Grilled Prawn in Primavera Vapor |
| Castrate the prawn by withdrawing the black gut with a pointed knife. Reserve four prawns for later and put them aside. Prepare the others by separating the he... |
Seafood & Fish Cooking Recipes on Videos |
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| Hippocras with cherries |
| Hippocras with cherries: Mix all the ingredients, blend and let them infuse in the cold for 48 hours. Cherry sauce: Make a syrup with wine, spices, sugar... |
Dessert Recipes on Video |
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| Crispy Pineapple with Coconut Ice Cream |
| Start with an English cream, by stirring milk, egg yolk and sugar. At the end of the cooking, take the pot of the fire and add coconut milk, coconut cream and... |
Dessert Recipes on Video |
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| Goose Liver Escallops on Toasted Gingerbread |
| Squash veloute preparation: Put 1 tbsp. peanut oil in a pan and sweat the onions, garlic, and the bouquet of mixed greens. Then, add the squash, peeled and cut ... |
Appetizer Recipes on Video |
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| Ecrin de vigneron |
| Prepare the egg whites. Mix with sugar, add the egg yolk and cocoa powder, delicately stirring the whole. Using a pastry bag (which allows decorating with crea... |
Dessert Recipes on Video |
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