Duck breast whisky and orange sauce, In this recipe duck breasts are pan seared and served with a delicious whisky and orange sauce, a dish to make for entertaining!
In this recipe, duck breasts are pan seared first skin side down for a few minutes, then skin side up, gather the oil released from the skin as you go because there will be a lot, just leave a little bit oil to sear the flesh side of breasts.
Pan seared monkfish tails with orange sauce recipe, monkfish with a light orange sauce and paired with chorizo is a match made in heaven, monkfish meat tastes much like that of lobster, a refined and delectable dish for dinner parties!
Monkfish pairs beautifully with bacon or as I did here with chorizo. I made a lightly orange flavored sauce with white wine and vegetable broth and we all loved it!
Lemon marinated salmon carpaccio, such a refreshing Summer recipe, the salmon loin is thinly sliced and marinated overnight, then spiced and drizzled with olive oil, perfect starter for al fresco gatherings!
This salmon carpaccio has been a Summer staple in my house for so many years, everybody loves it and there is never enough.
Deer sirloin in red wine sauce and its sides, served with spaetzle, chestnuts, pear cooked in red wine and a scoop of cranberry preserve, scrumptious.
It’s completely optional but I like to marinate game meat overnight in red wine with carrots, onions, various aromatic herbs and spices, then I’ll make the sauce with the marinade, a scrumptious seasonal yum.
Shrimps and mixed seafood sautéed, creamy tarragon sauce, scrumptious!
Today, I made this seafood dish with large shrimps and a frozen mix that I found at my store: mussels, shrimps and scallops, but you can make it the same way with fresh seafood or by mixing any of your favorite seafood, such as shrimps of various sizes, calamari, clams, etc., just be careful with the cooking time however, I prefer to cook the large shrimps separately from the smaller seafood.
Fillet of hake with an olive crust, a delicious mediterranean way of serving fish.
Hake is particularly appreciated in my family: it is a white fish with a firm and meaty flesh, not fat, not oily and its flavor is delicate. Hake can be cooked in an infinity of ways, from sweet and sour, curry sauces, with tomato sauce, etc.
I find that hake is very similar to cod, but more refined. For example, if I were to cook fish balls, I would do them with cod not hake. Another advantage is that hake tends to be cheaper than cod.