Thursday, May 6, 2010

Fish - Raymond Blanc’s Kitchen Secrets (Engl)

Raymond dives into the world of fish. Underused and affordable mackerel is used in his first recipe to create a light lunch or supper of grilled mackerel with a soy lime dressing.


Another of the cheaper fish available, pollock, is given a French twist with a sauce Grenobloise made with capers, butter and lemon, all served on a base of creamy mash.


Provence provides the inspiration for a pair of Cornish fish soups served in a traditional style and to finish, an impressive but easy dinner party centrepiece - braised turbot with scallops.

Raymond also heads to Rye in Sussex, where he joins fishing boat Amadeus on an early morning trip into the English Channel.

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