Sometimes I get the inspiration for a new dish from something I’ve enjoyed in a restaurant. Very seldomly I try to copy a dish exactly, but I do use the combinations of ingredients or preparations. At two Michelin star restaurant … Continue reading Grouper Sous Vide with Vanilla and Lemon Zest
I had some left-over remoulade sauce in my fridge, along with some parsnips that needed to be used. And so I decided to buy some fish fillet and make these fish and parsnip balls. The reasoning behind it was that … Continue reading Fish and Parsnip Balls with Tarragon
On Ocean Drive in Miami Beach I had a very nice dish at A Fish Called Avalon, crab-crusted grouper with steamed spinach, giant white beans, roasted teardrop tomatoes, and a madeira beurre blanc. This is the only dish from my recent … Continue reading Shrimp-Crusted Grouper with Spinach and Butter Beans
Wolffish is one of my favorite types of white fish, as it has a better flavor and texture than cod and its relatives. For this recipe you could also use another white fish that doesn’t flake easily (as flaky fish … Continue reading Breaded Wolffish with Anchovy-Braised Peppers
Stefan's Gourmet Blog 