mm84321

Thanks! The condiment on the fish are taggiasca olives, pine nuts, capers, lemon segment and julienne of rind, croutons, tomato confit, and basil. The fish is sitting on a bed of swiss chard greens, as well as the ribs, which are cooked and glazed in a light chicken stock. The turbot was cooked on the bone in large steaks. It was a nice turbot. About 5 kilo. My favorite fish.

Turbot Grenobloise

Thinly sliced cod in a green tomato, zucchini, parsley sauce

Baked Saint Pierre, mashed zucchini, mixed lettuces and crostini

Saint Pierre studded with basil in a green tomato sauce

Tomato and basil tart Stuffed Calamari in an ink sauceLobster with lemony tomatoes

Yes. That chap is me.

Thank you. That is so kind. I feel fortunate to have a community here to share my cooking with. I truly appreciate it. The fish are rouget from the Mediterranean. They have many pin bones that need to be removed. The stuffing is a mixture of swiss chard, onion, chanterelles, truffle, red pepper, confit tomato, ground calamari a rouget/lobster bouillon reduced to a glace, egg yolks and parmesan. A lot of work to put together, but very well worth the effort.

Just had a party in the Hampton's. Menu was caviar, fregola sarda, lobster, rouget, cheeses, blackberry sorbet and Louis XV..

Rouget de Roche stuffed with swiss chard

Salad of haricot verts Lobster with eggplant, tomatoes and basil

Black bass studded with olives in a tomato sauce

SobaAddict, your food is really beautiful.

Lobster with basil and Provençal vegetables

[Moderator note: This is part of an extended topic that became too large for our servers to handle efficiently, so we've divided it into shorter segments; the preceding part of this discussion is here: Dinner! 2014 (Part 3)] Striped bass with eggplant and zucchini

Found some nice vegetables at the market this morning. My garden is also starting to look nice and full.. Salad of raw and fried vegetables and herbs

Cassolette of langoustines with peas, onion cream and squid ink pasta

Yes, confit tomatoes, taggiasca olives, fresh onions, zucchini blossom petals, yellow and green zucchini rounds with St. Maure cheese. The bottom is spread with diced zucchini cooked in olive oil with fresh garlic and thyme, then crushed a bit with some basil leaves. It's a great recipe. From the Alain Ducasse "Nature" book.

Sainte Maure and zucchini pizza

Lobster with stuffed zucchini blossoms

Poularde á la Basquaise

Saumon froid à la parisienne

Thanks!

Paella

Zucchini blossom tempura Chilled fennel soup with crab