Sous-vide tuna confit with pickles

Ingredients: 500 g seasonal tuna 2 pickled gherkins A piece of lemon peel in brine 20 g German-style pickle 10 g virgin olive oil 3 g […]

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Glazed beef gizzard with sherry

Ingredients: 1 beef gizzard 200 ml of dark beef stock 50 ml of oloroso sherry 50 g of shallots Preparation: To prepare this glazed beef gizzard, […]

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Cream of pumpkin soup with ginger and cream cheese with dill

Ingredients: 500 g of pumpkin  5 g of ginger powder 20 g of butter 50 g of cream cheese 5 g of fresh dill Preparation: To prepare […]

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Mushroom confit with peas

Ingredients 2 mushrooms  30 g of fresh peas 10 ml of meat sauce 200 ml of smooth olive oil 1 clove of garlic 1 sprig of […]

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Shellfish cream royale

Ingredients 400 g of cream of shellfish soup (can be substituted with any purée or cream) 250 g of cream 150 g of pasteurised egg yolk 1 gelatine […]

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Mackerel preserve with herbs

Ingredients: 700 g of fresh mackerel 1 tablespoon of olive oil 3 cloves of garlic 1 sprig of thyme Lemon peel Peppercorns Jars for preserving Preparation: […]

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