SALMON EN CROÙTE
Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in puff pastry. Lightly crispy on the outside. Buttery on the inside. Indulgent. Almost … Continue Reading →
Category: Fish and Shell Fish
MARINATED TUNA WITH PASSIONFRUIT, LIME AND CORIANDER
Sheila prepared this as our starter for Christmas Dinner in La Rochelle. As with any raw seafood dish the freshness of the tuna here is essential. We had the luxury … Continue Reading →
LOBSTER WITH LEMON & HERB BUTTER SAUCE
This was our dinner for Christmas Eve, in La Rochelle. Lobster served with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller … Continue Reading →
MOUCLADE
This mussel dish, is a classic recipe from La Rochelle on the west coast of France, it combines the mussels with a creamy curry sauce. In La Rochelle they are … Continue Reading →
ROAST LANGOUSTINE WITH PERNOD MAYONNAISE
The best way to serve Langoustines, just as they are, with just a bowl of Pernod Mayonnaise. Quick and easy. You’ll spend more time heating the oven to temperature, … Continue Reading →
STEAMED MUSSELS WITH YELLOW KROEUNG AND COCONUT MILK
Lots of coconut milk and a homemade curry paste, very aromatic. I loved it! One of the best far eastern sauces I’ve had in some time. Spicy with ginger and … Continue Reading →
CAJUN PRAWNS
INGREDIENTS. Serves 2 240g Raw King Prawns 2 teaspoons olive oil 40g Red onion 1 Garlic clove crushed Pinch of sea salt 2 teaspoons lemon juice 1 tablespoon flat leaf … Continue Reading →
LANGOUSTINE ALLA BUSARA
This wonderful seafood dish is traditionally made with scampi. Langoustine also works well, but the real magic of the dish is the superflavorful tomato sauce in which they simmer. … Continue Reading →