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Seafood
Whether it's a taste of your favorite freshwater fish or a sampling from the deep blue sea, Chef Jean-Pierre teaches participants how to simplify seafood preparation without losing the savory, mouthwatering essences of these popular palate-pleasers. Enjoy Shrimp & Lemon Orzo, Salmon Cake, Tilapia in a Citrus Butter Sauce and much more.
Chapter includes:
- Salmon Cake
- Remoulade Sauce
- Snapper and Orzo Puttanesca
- Lemon Sole Grenobloise
- Horseradish Crusted Salmon
- Roasted Bell Pepper Coulis
- Tilapia in a Citrus Butter Sauce
- Seafood Cioppino ( view recipe )
- Garlic Crostini
- Crunchy Yellowtail Snapper
- Tomato with Sourdough Crust
- Orange, Vanilla & Honey Glazed Salmon
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- Sweet Potato Mash
- Poached Salmon Roulade
- Pea Coulis
- Couscous
- Mussels Mariniere ( view recipe )
- Shrimp & Lemon Orzo
- Roasted Black Grouper
- Caramelized Onions & Orange
- Crab & Shrimp Casserole
- Chilean Sea Bass
- Purple Potato Mash
- Cabernet Sauvignon Sauce
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