Fish glace
Fish glace starts with a fumet of white fish. Fish fumet is a type of fish broth. As mentioned in 'how to cook', the [...]
Fish Broth
As mentioned in 'how to cook', the best fish broth is made with lots of fish bones. And lots of meat on to it. [...]
Veal ragout in puff pastry
Veal ragout in puff pastry can work as an old world appetizer, but also fits in as a modern lunch dish. We recommend to make [...]
Crayfish bisque
Crayfish bisque is a part of the bisque family. The bisque originates from the area in the Atlantic ocean bordering south-west France and north of [...]
