Free Recipes Archive
Serve : 1 portion 1 150g Escalope of Salmon 10 g of Canned Chanterelles 100 ml good fish stock 50 ml Noilly Prat 25 g Broad Beans (blanched) 25 g Peas (blanched) 50 g Butter 25 g Shallots (chopped) Few Read More …
4 x 2 ounce pieces Sea Bass 1 tablespoon butter 1 tablespoon olive oil 1 tablespoon dry white wine 1 cup chicken stock 1 cup fresh chanterelles Place Sea Bass, butter, oil white wine, stock and chanterelles in a large Read More …
Chef Alessandro Stratta of Alex – Las Vegas, NV Yield: 8 servings Lobster Stock (Makes 2 Quarts): 4 Tablespoons olive oil 4 pounds lobster heads 4 Tablespoons butter 2 heads garlic 1 cup sliced onions 1 cup sliced fennel 1/2 Read More …
Created by Brooke Vosika, Executive Chef of the Four Seasons Hotel in New York City. Potato Pancake: 1 pound Idaho potatoes, peeled 1-1/2 tablespoon all-purpose flour 1 tablespoon sour cream 1 tablespoon Parmesan cheese, grated or finely shredded 2 large Read More …