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RECIPES
SEARCH FOR YOUR FAVOURITE RECIPE
Moules à la crème
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.
Fish pie AKA Parmentier de poisson
Mixed fish is baked in a creamy béchamel sauce with fennel, leek, peas, and dill, topped with buttery mashed potatoes.
Cod en papillote with pea fricassee
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.
Pissaladière
A traditional Provençal tart topped with caramelised onions, anchovies, and niçoise olives, perfect with a glass of chilled rose.
Champagne sauce
A luxurious sauce made with champagne, butter, and cream, this version offers an elegant touch to a pan fried dover sole.
Hollandaise sauce + Maltaise sauce
Blood orange is added to hollandaise sauce to make maltaise sauce, typically served with fish or vegetables.
Monkfish en papillote
Cooking anything en papillote is a great way to cook, especially fish on the bone. This monkfish is served with a roasted tomato sauce.
Prep a round fish + Sauce meunière
This is how to prepare a whole fish - a delicious way to cook it, simply pan-fried and finished with brown butter, lemon, parsley, and capers.
Poach fish + Omelette Arnold Bennett
One of the first things I learnt to make as a chef and my all time favourite breakfast. A decadent omelette with smoked poached haddock.
Fillet a flat fish and mayonnaise
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.
Dicing a shallot and butter sauce
One of the basics all cooks must conquer, dicing a shallot. Then a simple butter sauce perfect with simply cooked fish or vegetables.
Coquilles Saint Jacques
Scallops served in a creamy sauce with mushrooms and herbs, topped with cheese and gratinated under a hot grill.
Salmon rillettes
A mixture of flaked and smoked salmon, mixed with creme fraiche, mayonnaise, herbs and lemon. The perfect starter or canapé.
Bouillabaisse, rouille
Bouillabaisse is a sumptuous French seafood stew simmered a saffron flavored broth brimming with an assortment of fresh fish and shellfish.
Lobster thermidor
Tender lobster meat in a creamy, white wine infused fish veloute, gratinated with a golden gruyere topping.
Sole meunière
Delicate dover sole pan-fried whole, served with a brown butter sauce finished with lemon and parsley.