Red snapper filets with crispy potato scales

This dish was a lot of fun to make. After scaling my snapper, I lined the filet with potatoes to recreate the scales Paul Bocuse-style. It couldn’t get any more traditionally ’70s or French once I plated it with a turned mushroom and white wine and butter sauce.

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Filets de Vivaneau et écailles de pommes de terre, avec une sauce beurre blanc
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Red snapper filet with potato scales, turned mushrooms, vermouth butter sauce and a mushroom dariole.

April 19th, 2017

Salmon and sea bass terrine with spinach, basil and beurre blanc sauce

This dish is yet another terrine. It was cooked in a loaf pan but sliced and plated for the photograph.

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Terrine de saumon et bars aux épinards et basilic, sauce beurre blanc

Beurre blanc sauce is just so lovely and glossy when it’s done right. I found the crisped sea bass skin was a nice touch for texture contrast.

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Salmon and sea bass terrine with spinach, basil and beurre blanc sauce

March 13th, 2017

 

Duck terrine with pistachios, cranberries, and brandy with Cumberland sauce

Terrines are apparently a very, very big deal. This dish is garnished with orange and lemon zest, pea shoots and basil. I find that the Cumberland sauce tastes terrible on its own but makes some sort of sense when tasted with the duck terrine. It’s mostly Port wine, anyway.

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Terrine de canard aux pistaches et canneberges avec sauce Cumberland
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Duck terrine with pistachios, cranberries and brandy

March 12th, 2017

Stuffed sea bass, dry white wine sauce, spaetzle, French green beans

This dish is from Alsace. This region of France is in close proximity to Germany, so it is heavily influenced by German cooking.

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Bar rayé farci au Riesling et spätzle
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 Stuffed sea bass over spaetzle with frenched green beans and turned mushrooms

Sea bass was a refreshing new fish to habillier, the Riesling wine was a nice touch and spaetzle noodles were cooked in browned butter (which was my own touch) and I found it delicious.

March 5th, 2017

Lamb shoulder and tilapia niçoise

These dishes are also from Provence – Côte d’Azur.

This dish features lamb shoulder slices with fingerling potatoes and barigoule-style artichokes.

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Épaule d’agneau en Garrigue, pommes rattes et barigoule d’artichauts

This dish is supposed to be made with red snapper, but I had to cook with tilapia instead (due to seasonality, perhaps.) It features a base of plum tomatoes, lemon segments, anchovies and other tart garnishes.

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Rougets niçoise

February 20th, 2017