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Pascal Aussignac Recipes

from Great British Chefs

Beef fillet with marrow bones, oyster sabayon and girolle mushrooms

This richly satisfying beef with bone marrow recipe combines the intense flavours of beef, oyster and mushroom flavours. - Pascal Aussignac

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So far we've talked Braised Rabbit Leg Recipe by Pascal Aussignac and Tuscan Rabbit Recipe by Katie Caldesi, we head South. I cannot remember for sure what my grandmother's rabbit recipe was (mustard sauce?). Here's a Grandmother's Rabbit dish from My New Orleans (Andrews Mc Meel, September 09) by John Besh fresh off my mailbox. GRANDMOTHER’S RABBIT Serves 6 This braised rabbit is actually quite easy to make in advance and serve with either pasta,...

from Great British Chefs

Strawberry tart

Strawberry Tart - strawberries are marinated in rosé wine and layered on a crumbly shortbread with vanilla custard

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from Great British Chefs

Peppered salmon with rémoulade and pastis sauce

Peppered Alaska salmon with rémoulade and pastis sauce recipe - Pascal Aussignac serves lightly cured and peppered Alaska salmon with a refreshing pastis sauce and textural celeriac and apple rémoulade. This peppered salmon recipe takes time to prepare, but each step is fairly straight-forward - so don't be put off!

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from Great British Chefs

Parmesan and truffle double-baked soufflé

The ultimate indulgence, this double-baked soufflé recipe from Pascal Aussignac is rich, creamy and full of flavour. Nutty Parmesan cheese is paired to perfection with softened leeks, cream and a final flourish of shaved black truffle.

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from Great British Chefs

Grilled rack of lamb with ratatouille

This rack of lamb recipe from gifted chef Pascal Aussignac comes served with a rustic ratatouille.

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from Great British Chefs

Pissaladière

This pissaladière recipe from Pascal Aussignac comes topped with anchovies. Pissaladière is a cheese-free pizza, so perfect for those who ar...

from Great British Chefs

Grilled prawns and poutargue risotto

Pascal Aussignac's prawn risotto is a recipe that will have you reminiscing over holidays spent in the Mediterranean, where freshly caught prawns are grilled and taste unbelievably good. Poutargue, or bottarga as it sometimes known, is dried and cured fish roe, and is commonly used in Mediterranean cuisine.

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from Great British Chefs

Pan-fried hake with red pepper relish

This beautiful pan-fried hake recipe by Pascal Aussignac includes a red pepper relish and is a fantastic dish for the summer.

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