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Hoisin-Glazed Barbecue Pork

Hoisin-Glazed Barbecue Pork

Hoisin-Glazed Barbecue Pork Adapted from the Honolulu Star Bulletin - One can never have enough pork tenderloin recipes!

Dresser, Wine Food, Food Presentation, Food Art, Comme, Fine Dining, Facebook, Classic, Dish

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Food Photography: Kaitlyn Du Ross for Classio e Moderno, an Italian cookbook by Michael White

Résultat de recherche d'images pour "dressage sous vide"

Christian Ojeda's sous-vide veal breast roulade with beet green/kohlrabi puree, buckwheat/pistachio cracker, fried beet tops & whole grain mustard reduction. Photo by Stacy Ventura

This truffled Spring Pea Sauce is one of my favorites with crispy skinned Steelhead Salmon, new potatoes and buttery mushrooms.

Pan-Seared Steelhead w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce + Holidays + Elegant Dinner Party + Easy + Food Presentation.

This roast turbot recipe from Robert Thompson will be sure to impress the most ardent of foodies.

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

This roast turbot recipe from Robert Thompson will be sure to impress the most ardent of foodies

Duck with carrot, huckleberry, and kale by chef Matt Lambert. © Signe Birck - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

Duck with carrot, huckleberry, and kale by chef Matt Lambert. © Signe Birck - See more at: theartofplating.

Swirl a bed of spring pea sauce with truffle oil, lemon and tarragon onto your plate, top with new p... - Feasting at Home

Swirl a bed of spring pea sauce with truffle oil, lemon and tarragon onto your plate, top with new p. - Feasting at Home

The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.

Grilled bream with mustard and tarragon sauce, asparagus and peas

The firm flesh of bream is here complimented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas in Nathan Outlaw's recipe.

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AOC, Copenhagen - Poached cod with summer cabbage and airy egg whites flavored with tarragon

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