Fish, Poultry, Game & Meat

Appears in

A Passion for Cheese

A Passion for Cheese

Published 1997

About

© 1997 Paul Gayler. All rights reserved.

In this section

Red Mullet on Baked Salad Caprese with Basil & Olive Oil

Parmesan-crusted Sea Bass with Thyme-grilled Vegetables

Saffron-grilled Cod Fillet with Aligot & Beurre d’Escargot

Wing of Skate with Camembert, Spinach, Lardons & Cider

Wine-roasted Turbot on the Bone with Wilted Chicory & Bleu d’Auvergne

Stuffed Sardines with Parmesan Gremolata & Caper Butter

Gratin of Lobster with Parmesan & Tarragon Sauce

Sizzling Prawns with Sofrito, Peppers & Manchego

Mussel Fondue Normandie

Chicken Schnitzel with Mozzarella, Tomato Tapenade & Basil

Grilled Chicken Spatchcock with Tomme, Ricotta Verde & Sweet Shallot Vinaigrette

Quails Stuffed with Sage Derby & Muscat Grapes

Roast Breast of Pheasant Wrapped in Smoked Bacon with Caraway Cabbage & Gorgonzola Polenta

Grilled Steak Tartare with Roquefort

Pepper-crusted Rib Eye of Beef with Roquefort Butter, Sauteed Potatoes & Porcini Mushrooms

Fillet of Beef with Bone Marrow & Parmesan Crostini & Red Wine Balsamic Vinegar Jus

Veal Steaks with Blue Cheese Rarebit, Roasted Celeriac & Rosemary Sauce

New-look Saltimbocca

Chargrilled Lamb Cutlets with Coriander & Goat’s Cheese Pesto & Peppers

Lamb Shanks with Feta, Anchovy & Braised Chickpeas

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