Recette de Chateaubriand, gratin de pomme de terre, panais rôti au miel et foie gras

Chateaubriand, gratin de pomme de terre, panais rôti au miel et foie gras

Découvrez cette recette de Chateaubriand, gratin de pomme de terre, panais rôti au miel et foie gras expliquée par nos chefs

Fish stew with fillets of hake and gurnard recipe - Luke Holder's penchant for locally sourced ingredients has clearly influenced this complex yet hugely rewarding fish stew recipe. Using hake and gurnard - two less popular but no less flavoursome and often more sustainable fish - Luke combines a number of ingredients to give this seafood recipe great depth and character.

Fish stew with fillets of hake and gurnard

Fish stew with fillets of hake and gurnard recipe - Luke Holder's penchant for locally sourced ingredients has clearly influenced this complex yet hugely rewarding fish stew recipe. Using hake and gurnard - two less popular but no less flavoursome and often more sustainable fish - Luke combines a number of ingredients to give this seafood recipe great depth and character.

Pan-fried red mullet with baby spinach salad and crushed Caesar new potatoes recipe - This outstanding red mullet recipe from Adam Gray ensures the fish's attractive skin is cooked crisp by dusting the skin-side with flour and pressing down gently while it fries. You needn't have to worry about turning it, as these delicate fillets cook very nicely on one side only.

Pan-fried red mullet with baby spinach salad and crushed Caesar new potatoes

Pan-fried red mullet with baby spinach salad and crushed Caesar new potatoes recipe - This outstanding red mullet recipe from Adam Gray ensures the fish's attractive skin is cooked crisp by dusting the skin-side with flour and pressing down gently while it fries. You needn't have to worry about turning it, as these delicate fillets cook very nicely on one side only.

Bun à la betterave, mozzarella, avocat, jeunes pousses

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Beef Cheek, Beef Fillet, Snails, Parsnip Recipe - Great British Chefs

Horloge
5.5 heures
Ingrédients
∙ Pour 6
Viandes
  • 500 g Beef, fillet
  • 6 Ready purged snails
Fruits et légumes
  • 3 Bay leaf
  • 5 Carrot
  • 7 Celery stick
  • 1000 g Garlic, wild
  • 5 Garlic clove
  • 1/2 Leek
  • 4 1/2 Onion
  • 1 tbsp Parsley
  • 600 g Parsnip
  • 6 Parsnips
  • 2 sprig Thyme, fresh
Conserves
  • 4 1/2 liter Chicken broth
  • 1 tsp Tomato puree
Aides culinaires et épices
  • 1/2 Star anise
Huiles et vinaigres
  • 2 tbsp Olive oil
  • 7 tbsp Vegetable oil
Pains et viennoiseries
  • 180 g Breadcrumbs
Produits laitiers
  • 325 g Butter
  • 250 ml Double cream
  • 125 ml Semi skimmed milk
Bières, vins et spiritueux
  • 750 ml Madeira
  • 350 ml Red wine
Autre
  • 1000g of ox cheek, trimmed
Beef Cheek, Beef Fillet, Snails, Parsnip Recipe

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