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RECIPES
SEARCH FOR YOUR FAVOURITE RECIPE
SEARCH FOR YOUR FAVOURITE RECIPE
This is one of the signature dishes at the restaurant... don't worry if you don't like fish, it works perfectly with chicken too!
Encased in a beautiful golden puff pastry & cooked to perfection, this is my favourite way to cook salmon, give it a go!
Cooking anything en papillote is a great way to cook, especially fish. This cod is cooked with a seasonal fricassee of peas, lettuce and dill.
Stop buying your fish portioned & packeted. Buy your fish whole instead & portion it yourself: it's way cheaper, better quality & will help you unlock some new skills!
Scallops served in a creamy sauce with mushrooms and herbs, topped with cheese and gratinated under a hot grill.
Mixed fish is baked in a creamy béchamel sauce with fennel, leek, peas, and dill, topped with buttery mashed potatoes.
Cooking anything en papillote is a great way to cook, especially fish on the bone. This monkfish is served with a roasted tomato sauce.
A compound butter which is perfect with meat, fish or veg. This is the ultimate surf and turf! Ribeye and lobster together is already a good start. Cover them in this butter and its even better.
A classic! heres how to prep a seabass and finish with a classic sauce meunière.
Happy enough to call this a nicoise salad? There’s tuna, egg, all the vegetable elements so why not… The only difference is the dressing, its somewhere between a tonato sauce or Caesar salad dressing. It works perfectly for this salad.
One of my favourite dishes served across France. Fresh mussels cooked in a creamy white wine sauce with onion, garlic, and herbs. Perfect with a crusty loaf and glass of chilled wine.
A traditional Provençal tart topped with caramelised onions, anchovies, and niçoise olives, perfect with a glass of chilled rose.
A luxurious sauce made with champagne, butter, and cream, this version offers an elegant touch to a pan fried dover sole.
Blood orange is added to hollandaise sauce to make maltaise sauce, typically served with fish or vegetables.
This is how to prepare a whole flat fish. My favorite method is breading and deep-frying, served with homemade tartare sauce for a delicious meal.
One of the basics all cooks must conquer, dicing a shallot. Then a simple butter sauce perfect with simply cooked fish or vegetables.
A mixture of flaked and smoked salmon, mixed with creme fraiche, mayonnaise, herbs and lemon. The perfect starter or canapé.
Bouillabaisse is a sumptuous French seafood stew simmered a saffron flavored broth brimming with an assortment of fresh fish and shellfish.
Tender lobster meat in a creamy, white wine infused fish veloute, gratinated with a golden gruyere topping.
Delicate dover sole pan-fried whole, served with a brown butter sauce finished with lemon and parsley.