Archive for ‘fish and seafood’ (42)
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Tuna carpaccio with passion fruit and lime dressing
Wednesday, February 10th, 2010 Recipe by: Adapted from amazing blog Cuisine de la mer Busy: 10 min Total prep time: 10 min Serves: 2 Wash and pat dry the tuna... |
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Mackerel fillets with chorizo-braised leeks
Thursday, February 4th, 2010 Recipe by: Adapted from Marcus Wareing, recipe proposed by reader Ben Busy: 15 min Total prep time: 25 min Serves: 4 Heat 2 tablespoons olive oil... |
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Thai salmon and shrimp soup
Thursday, January 28th, 2010 Recipe by: Anne-Laure Busy: 10 min Total prep time: 20 min Serves: 4 Re-hydrate the noodles by... |
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Crab meat and braised leek fondue
Thursday, January 28th, 2010 Busy: 10 min Total prep time: 25 min Serves: 4 Preheat the oven to 210... |
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Rock salt and lemon sea breams
Wednesday, January 20th, 2010 Recipe by: Family tradition Busy: 10 min Total prep time: 35 min Serves: 4 Preheat the oven to 220... |
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Divine sesame-rolled monkfish with sweet and sour pink grapefruit sauce
Friday, January 8th, 2010 Recipe by: Adapted from Cuisine et Vins de France, January 2003 Busy: 30 min Total prep time: 30 min Serves: 4 Toast the sesame seeds on... |
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Dill potato pancakes with smoked salmon and sweet and sour red onion salsa and lemon Chantilly
Thursday, December 10th, 2009 Recipe by: Christophe Renou, L’Aubergine restaurant, London Busy: 40 min Total prep time: 40 min (plus two hours marinating time) Serves: 6 One day ahead,... |
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Clams en persillade
Saturday, December 5th, 2009 Recipe by: my mum and dad, who in season forage clams, mussels, and oysters regularly and eat luxuriously from the sea every day. Busy: 20 min Total prep time: 25 min Serves: 8 A couple hours before... |
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Haddock with passion fruit and lime glazing, coconut rice and pak choi
Thursday, December 3rd, 2009 Busy: 30 min Total prep time: 30 min Serves: 4 Place the rice in a saucepan... |
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Prawn, pineapple and coconut curry
Thursday, November 26th, 2009 Recipe by: Ketih Floyd, Great Curries Busy: 20 min Total prep time: 30 min Serves: 4 Cook the rice according to... |
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