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Halibut with Pine Nut and Parmesan Crust
| Low Carb Recipes
Cooking receipe to make Halibut with Pine Nut and Parmesan Crust under category Low Carb Recipes. You may find some video clips related to this receipe below.Halibut with Pine Nut and Parmesan Crust Serves 4 Take advantage of halibut season using this recipe. 1/2 cup pine nuts, coarsely chopped 120
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Marmalade Cake Recipe
| Cakes
Type: Marmalade Cake Free Cooking Recipe - Cakes No other! Ingredients / Directions Cake2 cup(s)s mixed dried or candied fruitsuch as 3/4 cup(s) chopped dried apricots1/4 cup(s) chopped citron and 1 cup(s) dried currants1 cup(s) hot strong tea1/2 cup(s) unsalted buttersoftened1
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Feather-Light Pancakes Recipe
| Breakfast
Type: Feather-Light Pancakes Free Cooking Recipe - Breakfast All good! Ingredients / Directions 1/3 cup(s) water1/3 cup(s) instant nonfat dry milk4 eggsseparated1 cup(s) sieved cottage cheese1/2 teaspoon salt1/3 cup(s) sifted all-purpose flour2 Tbsp butter or margarine1/2 cup(s) honey
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antipasti
| General Recipes
Cooking receipe to make antipasti under category General Recipes. You may find some video clips related to this receipe below.antipastiitalianAntipasti are the italian version of hors d oeuvres. An excellent opportunity to use your imagination in preparing small piquant delicacies. It is impossib
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Cooking receipe to make soup of red mullet with saffron under category General Recipes. You may find some video clips related to this receipe below.
soup of red mullet with saffron
marco pierre white
1.5kg red mullet scaled and cleaned eyes removed
100ml olive oil
generous pinch saffron
generous pinch cayenne
1 onion finely chopped
bulb fennel finely diced
6 cloves of garlic finely diced
1/2 head celery finely diced
250g fresh tomatoes diced
450g tomato puree
175ml Pemod
175ml Cognac
2L fish stock
1 medium potato finely diced
salt and freshly ground black pepper
Cut the heads off the mullet and cut the flesh into three equal pieces.
Place in a bowl (with head and tail) with the olive oil saffron and cayenne.
Mix so that all pieces are coated with the oil.
Cover refrigerate and marinate for 24 hours.
Take a large saucepan and heat a little of the marinade.
Add the onion celery fennel and garlic.
Stir and fry until the vegetables are golden and soft then add the fresh tomato.
Cook until quite thick and dry.
Add the tomato puree and cook for ten minutes.
Pour over the Pernod and Cognac and set alight.
The flame will be quite fierce so be careful.
As the alcohol is burning off the sauce will reduce and become fairly click
Fry the mullet pieces in a mediumsized frying pan until golden you may need to do t 1/2is in more than one batch.
Once the flames have died down add the fish stock and potato bring to the boil then reduce heat. Simmer gently for 1 1/2 hours.
When soup is cooked whizz in a food processor in batches then pass through a fine sieve.
Sieve up to six times until very smooth.
Check tbe seasoning.
Recommended wine: a grassy New Zealand sauvignon blane.
The fish stock can be made well in advance and frozen. Serve with rouille grated gruy
