Random menu...

337,269 times    0comments    note : 3.5 / 5
Grade this recipe

Back to top of page

Ready in:

4 hours 15 min.

Cost:

20.9 €

 Change currency: [USD]  [GBP]  [CAD]  [AUD] 

 Note : These prices are only approximate. Read more...

Starters

Olive twists :

These savoury puff-pastry twists (rather like smoked salmon sacristains) make an ideal aperitif snack. The pastry is simply spread with tapenade.

Ready in: 1 hour 39 min.
Cost: 3.6 €

Olive twists

Main course

Fillets of sole Dieppoise :

In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish.

I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and boiled potatoes.

The recipe is quite long and prepared in separate stages (fish, sauce, mushrooms, shellfish, potatoes). The tricky bit is having everything hot to assemble and serve.

Ready in: 1 hour 27 min.
Cost: 13.3 €

Fillets of sole Dieppoise

Desserts

Blackcurrant, vanilla and lime verrine :

Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.

Ready in: 1 hour 9 min.
Cost: 3.9 €

Blackcurrant, vanilla and lime verrine

Change this menu

And what it does not contain:





(As an indication only, for more precision see the search engine)



Last modified on: June 28th 2017

You might also like:

Nutritional information and ingredientsA bread ovenFloursList of all pagesMy best addresses...Films and papers in the kitchenIce-cream and sorbetsOther cookery websites
Nota: Rollover photos with your mouse to see page title.
Post a comment or question:

You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Posted by: June 28th 2017 at 05:46

Please check/tick this box to show that you are a real human being (protection against Spam)*.

I am not a leaving thing