Flatfish

Capers • fresh flat Italian parsley, chopped • meyer Lemon in thin slices • Truffles, Sabatini, pulverized • Grassfed butter • yukon potatoes, skin on, quartered, boiled in salted water • green asparagus steamed in salted water • each Mushroom, tomato, onion, avocado, iceberg lettuce leaf • french vinaigrette dressing • Fresh over ripe pineapple • whipped cream • warm fresh French bread

whole (1.8kg) Turbot • Fresh parsley • Fresh thyme • Fresh oregano • large lemon • Olive oil • Lemon juice • cloves, sliced and toasted Garlic • Salt • Black pepper

halibut filets • butter • lemon juice • flour • garlic • salt

filets of sole, 2-3 ounces each, one pound • sauteed spinach • Raisins soaked in white wine • crushed walnuts • Broth from 2 Tbs dried shrimpshells • white cooking wine • flaked seasalt on potatoes • granulated garlic powder on potatoes • th Tsp Sabantini truffle powder on potatoes • th Tsp red cayenne pepper on potatoes • For the saffron butter sauce • unsalted grassfed extra creamy Butter •

pieces of halibut • Sesame oil • Salted water, Tsp seasalt • Asparagus, blanched 3 minutes • Sprinkle of mace • Boiler onions, steamed with potatoes • Fingerling potatoes, steamed 15 minutes • lemon • Fresh ground pepper to taste

skinless, boneless Dover sole or other thin fish fillets, patted dry • Kosher salt, to taste • Freshly ground white or black pepper, to taste • all-purpose flour • clarified butter • unsalted butter, diced, at room temperature • minced parsley • Lemon wedges, for serving

White fish fillets (such as cod or halibut) • Turmeric powder • Red chili powder • Salt • Lemon juice • Ginger paste • Garlic paste • Minced onion • Egg • Bread crumbs • Mustard oil (or other oil)

water approx • small sole filets • soy sauce • lemon • chopped pickle and tablespoon juice • Salt to taste • Chopped Leafy greens or cabbage. I only had greens • white pepper. Unless you prefer less • chopped garlic clove • capers. (Other hot peppers, fine would be better) • rice vinegar • Cilantro •

ingredients for seasoning the fish • oz/1/2 kg golden congrio fillet or flounder • garlic, finely chopped • dried oregano • ground cumin • salt • ground pepper • all-purpose flour • chopped parsley • garlic, finely chopped • finely diced red bell pepper • chopped chives •

dry pho noodles (package should say flat thin rice noodles) • oyster sauce • chicken bouillon • ground black pepper • fish sauce • Bok choy • sliced onions • tomato • shiitake mushrooms • broccoli and carrots • garlic cloves minced • Green onion/cilantro •

halibut fish • asparagus, trim • Some strip of slices ginger • salt

chicken breast or thigh • fish sauce or regular soy sauce • sake or water • corn starch • Big square rice noodle or any flat rice noodle • onion, sliced • wedge cabbage • carrot • ３cloves garlic • sprinkle Cayenne pepper • Thai basil leaves • oyster sauce •

medium onion, chopped • large carrot, chopped • green bell pepper, chopped • large potato, peeled & cubed • halibut, cut into cubes • fresh dill, chopped • sour cream • salt & pepper to taste • chicken broth • olive oil • juice from one lemon (optional)

ginger • small bowl of prawn heads - or as needed (heads from prawns listed in ✅ C) • water • chicken seasoning powder or chicken bouillon. You can also use 1 chicken cube • salt or to taste • sugar • pkt flat rice noodles (1KG) • light soy sauce • dark soy sauce • minced garlic • thinly sliced chicken (OPT) • small bowl prawns, 15 - 20 medium or big sized prawns (or as needed) - heads removed to be used in stock •

halibut • About 100 gr cherry tomatoes • red Bell pepper • About 100 gr cooked chickpeas • harissa • tomato puree • cumin • Water • Couscous • olive oil • Salt and pepper to taste • Green herb (basil, parsley,...)

petrale sole filets, 3 ounces (100 grams) each • breadcrumbs • unsalted butter • freshly cut french fries from Russet or Yukon potatoes, 1/2” thick, boiling water rinsed to remove starch, dried off • Peanut or other Vegetable oil for deep fat frying and reuse • whole fresh swiss chard leaves, red, yellow, white, in quart of boiling water with Tbs of vinegar • fresh homemade mayonnaise • wedges of salted preserved lemon • Sprinkle of pepper to individual taste

flounder filets (about 4-5 filets) • extra Virginia olive oil divided • thinly sliced onion • cherry or grape tomatoes • garlic cloves minced • celery finely chopped • capers rinsed • Italian seasoning • Salt and pepper to taste • hot sauce (I use Old Bay hot sauce) • ground fennel seed • dry white wine •

halibut • small White onion (thinly sliced-julienned) • lemon slice thinly (you could also save a bit of lemon and take some of it and squeeze over fish) • Pickle juice • Butter • Real dill herb • salsa

For the appetizer, also called amuse bouche: • small avocado • Cooked small newport shrimp • minced shallot • fresh mayo • Habanero pepper sauce • For the bacon grilled scallops with mushrooms: • fresh wild scallops • tea smoked bacon • chopped portobello mushroom • For the halibut steaks with asparagus: • halibut steaks, 3 ounces each •

Lbs. Flounder Fillets • Yellow Cornmeal • Flour • Milk • eggs • Old Bay Seasoning • Black Pepper • Sugar • Salt • Oregano • Paprika • Cayenne Pepper •

fish (I used flounder this time) • Flour for dredging • Black pepper • Salt • Oil for cooking • Garlic cloves minced • Chicken stock • Fresh lemon juice • butter cut in small pieces • Basil finely chopped

Garlic (1.5 pods) • Lemon juice • Turmeric powder • Coriander powder • Chilli powder (adjust to taste) • Flounder Fish (Any fish of fry varieties) • Ajwain seeds • Oil to shallow fry • Few curry • Sliced Lemon & Onion • Salt needed

Fresh wild Flounder • Olive oil • onion, sliced • garlic, minced • black pepper • chili powder • Sazon with achiote • oregano leaves • diced tomatoes, undrained • Rotel diced tomatoes • sliced black olives, drained • Cooked white rice 🍚

fresh halibut filets, cut into 6 oz serving pieces • Sea salt, white pepper, ground coriander, old bay seasoning • olive oil • Fresh dill • Sliced lemon • butter • roma tomatoes, cubed • mangoes, remove skin and seeds, cube • medium sweet onion, course chop • lg jalapeño, seeded and minced • Small bunch of cilantro, chopped • Juice of 1 small lime •

For the cod fish ragout filling: • codfish fillet • sliced white button mushrooms • Heavy cream • broth from seafood cube in glass measuring cup, microwaved 1 minute • all-purpose cake flour • Unsalted butter • white pepper • chopped flat italian parsley • For the topping: • Heavy cream • seafood broth •

Halibut Dumplings: • Whole Milk, • Unsalted Butter, 22g + 142g • Unbleached All Purpose Flour, • Eggs Beaten, • Egg Yolk, • Halibut Thinly Sliced, • Eggs, • Egg White, • Heavy Whipping Cream, • Sea Salt, • White Pepper, •

lemons • sugar • sole water • water

rice noodles (thin, flat noodles) • large chicken breasts (about 1.6 lb) • large eggs • extra firm tofu • small onion, diced • garlic, minced • red bell pepper, diced • carrots, cut into thin matchsticks • Sesame oil for frying the eggs (about 2 teaspoons) • Vegetable oil (or another neutral oil) for frying the chicken, tofu, and veggies • Salt and pepper for seasoning the chicken (~1/8 teaspoon each) • OPTIONAL: 4 Tablespoons white wine or Mirin •

White Flounder Fish (鰈魚) • Some Minced Garlic • Some Cheese • Some Thyme (Optional) • Some Salt • Some Black Pepper

panko breadcrumbs • garlic • extra virgin olive oil • lemon, zested • fresh basil, finely sliced • unsalted butter • sole fillets, skinless and deboned