I like wrapping, rolling, packaging food – it brings love and elegance to your table. Here, beetroot leaves make a perfect coating for fish fillets topped with mushroom duxelles. Just excellent!
I owe this recipe to an excellent Turkish restaurant that I used to visit when I was living in Berlin many years ago. The place, called “Merhaba” (meaning something like “Hi, there!”), makes the Mediterranean cuisine shine. What I always found very intriguing was how the chefs there were elegantly adding acidity to their dishes by using (cold) yoghurt. Acidity, in fact, is one key element of tasteful cooking. Without any, your dishes will have a tendency to come across […]
For your next party: Prepare a “Parfait de foies de volaille” that will bring about the “Ah’s” and “Oh’s” of your peers and plenty of demands for the recipe! All you need is a food blender.