Full of great seafood, and warm and creamy to boot. What's not to love with Norwegian Fish Chowder?

Jeanne Sekse’s Norwegian Fish Chowder

1 cup each: milk and water 1 pounds potatoes (I used Yukon Golds), peeled and, depending on size, halved or quartered lengthwise and sliced thick Salt 1 cup each: dry white wine and water 5 to 7 large dill sprigs, plus extra …

Sweet garlic galettes with a salad of asparagus and plum tomatoes

Sweet garlic galettes with a salad of asparagus and plum tomatoes

Keep this garlic galette recipe from Martin Wishart up your sleeve for the early summer months. The crispy outer shells of the galettes break open to reveal a creamy garlic filling, beautifully complemented by a fresh tomato and asparagus salad.

3 Michelin starred L'Arpege, Paris. Chef Alain Passard presents "la cuisine legumiere" focusing almost exclusively on game, seafood and vegetables.

Arlequin du potager en aigre-doux par Alain Passard

cordero al palo decoracion plato - Buscar con Google

cordero al palo decoracion plato - Buscar con Google

Food Mood

Sous Vide Kohlrabi Recipe - Great British Chefs

clock
1 hour
Ingredients
Gluten free
∙ Serves 2
Seafood
  • 10 King prawns
Produce
  • 1 Coriander, leaves
  • 3 Granny smith apples
  • 1 Kohlrabi
  • 1 Lemon
Baking & Spices
  • 1 Pepper
  • 5 g Salt
  • 120 g Sugar
Oils & Vinegars
  • 50 ml Cider vinegar
  • 25 ml White wine vinegar
Liquids
  • 200 ml Water
In this delicious prawn starter by Simon Hulstone, sliced kohlrabi is pickled in a vacuum bag to give the vegetable a soft, malleable texture. This process enables the kohlrabi slices to be used like tacos, which the chef fills with a delicately balanced combination of apple purée, lemon peel, prawn and Nepalese pepper. If available, Simon Hulstone recommends using Norwegian prawns, although king prawns will work just as well.

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