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Posts by mgm9128

Navarin of lobster
Milk-fed poularde with candied lemons and pink olives
Sweetbreads with spring vegetables
Calf's foot jelly: A welcome addition to any serious home cook's stock freezer.
Milk-fed poularde, morels and vin jaune
Sweetbreads with a swiss chard and marrow gratin
I just fillet each side keeping the belly attached, then portion and remove the flesh from the belly flap, and wrap the skin around each fillet, then truss. I've been working early mornings at a fish market the past few weeks filleting cases of dorades and those little shit farmed branzini, so I'm getting the hang of it.
Black bass with confit tomatoes, sauce Grenobloise
You, most likely, are not.
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