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Rib Fillets with Béarnaise & Potatoes

Rib Fillets with Béarnaise & Potatoes

Rustic traditionally French Rib Fillet roast served with scalloped Potatoes and Béarnaise Sauce as featured in Country Scene Magazine. PREPARATION TIME: 30 MINUTESCOOKING TIME : 10-30 MINUTESSERVES 2 The French tradition of wine sauce with beef roasts exceedsall expectations in this recipe using a Béarnaise…

Crispy Fish with Ginger Fish Sauce

Crispy Fish with Ginger Fish Sauce

Use a small fish (ie silver bream) so that the scales are not impossible to chew. Make sure your fishmonger doesn’t remove scales. I actually didn’t let mine clean the fish. All intact. Ingredients 1ltr Vegetable Oil 1 whole Silver Bream (or similar) (600-700gm) Red…

Vichyssoise Soup

Vichyssoise Soup

This rich creamy soup is  attributed to French Chef Louis Diat. He recreated the soup in 1917, at the Ritz-Carltono Hotel in beautiful New York city where he worked as a chef. Diat was born in Vichy, France, where hot potato and leek recipe was…