Fish
Pink Fish Soup
- 6 peppercorns
- 2 onions
- 1 carrot
- 1 clove garlic
- 1 bay leaf
- 1 onion
- 1/2 shrimp (cooked)
- 1,200 ml water
- 210 gr haddock
- 45 gr butter
Planked Salmon With Grilled Pineapple, Rhubarb And Habanero
- 2 sides wild canadian salmon
- 1 rhubarb grilled
- 1/4 habanero pepper (minced)
- 250 gr pineapple (fresh crushed)
- 240 ml pineapple juice
- 55 gr brown sugar
- 34 gr black pepper
- 34 gr kosher salt
- 20 gr dill (fresh)
Plantation
- 8 catfish fillets
- 2 garlic (cloves)
- 1 salt
- 1 paprika
- 1 pepper
- 120 gr spinach
- 65 gr shortening
- 65 gr flour
- 8 gr cheese with remaining ingredients
- 5 gr parmesan cheese
Plantation Broiled Cobia
- 1 fillets in (cut pieces)
- 1 olive oil
- 1 lemon juice
- 1 eggplant
- 1 flour
- 1 egg
- 1 bread crumbs
- 110 gr butter
Poached Salmon With Hollandaise Sauce
- 12 skillet
- 4 black peppercorns
- 4 get four salmon steaks about
- 3 parsley sprigs
- 3 egg yolks
- 1 bay leaf
- 900 gr salmon steaks
- 700 ml water
- 110 gr butter
- 16 ml lemon juice
Poached Sole With Shrlmp Sauce
- 300 gr sole fillets (frozen)
- 240 ml cream (light)
- 180 ml dry wine (white)
- 20 gr butter
- 14 gr sized shrimp
- 6 gr green onion (finely chopped)
- 5 gr flour
Poisson A La Provencale
- 3 garlic (cloves)
- 2 onions
- 1 fennel sprig
- 1 bay leaf
- 1 butter stick
- 600 gr tomatoes (fresh)
- 425 gr fish fillets
- 110 gr mushrooms (fresh)
- 60 ml cognac
- 30 ml olive oil
Pork Medallions With Asian Glaze
- 6 pork
- 1 nbsp
- 1 garlic
- 120 ml beef broth
- 80 gr tomato puree
- 30 ml lemon juice
- 10 ml soy sauce
- 16 ml vinegar
- 5 ml honey
- 5 gr cornstarch
Quiche Aux Fruits De Mer
- 3 eggs
- 2 madeira
- 1 pastry shell partially
- 240 ml cream (heavy)
- 60 gr shrimp (cooked fresh)
- 45 gr butter
- 32 gr swiss cheese (grated)
- 30 ml wine (white)
- 12 gr green onions (minced)
- 1 gr salt
Quick Bouillabaisse
- 12 clams
- 1 garlic
- 1 lobster tail
- 350 gr tomatoes
- 210 gr flounder fillets
- 210 gr cod fillets
- 120 ml wine (white)
- 60 gr onion
- 55 gr butter
- 45 gr leeks
Red Chile Pesto Clams
- 60 clams
- 12 ancho chilies
- 12 mexico chiles (new red)
- 12 sprigs coriander
- 10 garlic (cloves)
- 2 lemons
- 2 limes
- 1 zest
- 1 juice
- 1,200 ml fish stock
Red Chile Risotto Clams
- 6 stems parsley
- 4 clams
- 1/2 increments
- 1,900 ml water
- 1,700 ml clam juice
- 1,400 ml water
- 1,300 gr liquid
- 475 ml water
- 300 gr arborio rice
- 240 ml clam juice
Red Devil Rub
- 60 ml dijon mustard with seeds
- 10 ml olive oil
- 8 gr slivered basil (finely fresh)
- 1 gr pepper (freshly ground)
- 1 gr cayenne pepper
Red Pepper Rouille
- 6 garlic (cloves)
- 2 egg yolks
- 2 bell peppers pee (red roasted)
- 120 gr breadcrumbs (fresh)
- 120 ml vegetable oil
- 120 ml olive oil
- 16 ml wine vinegar (red)
- 10 ml dijon mustard
- 4 gr basil (fresh)
- 3 gr chili powder
Red Snapper Acapulco Princess
- 8 shrimp
- 8 bay scallops
- 2 snapper fillets (red)
- 1 egg (white)
- 60 gr spinach (fresh)
- 60 ml cream
- 60 ml dry wine (white)
- 30 ml lemon juice
- 1 slice bread (sliced)
Red Snapper Courtbouillon
- 24 oysters
- 6 celery stalks
- 5 bay leaves
- 2 bell peppers
- 2 lemons
- 1 shallots
- 1 onion
- 1 garlic head
- 1,300 gr snapper (red)
- 950 ml water
Red Snapper Florentine
- 210 gr snapper fillets (red)
- 75 gr spinach (frozen chopped)
- 16 gr onion (minced)
- 7 ml lemon juice
- 7 gr butter
- 2 ml dijon mustard
- 1 gr salt
- 1 gr pepper (ground)
- 1 gr parsley flakes (dried)
- 1 gr paprika