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Paul Welburn Recipes

Roast duck breast and crispy leg croquettes with cherries and almonds

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Roast duck breast and crispy leg croquettes with cherries and almonds

A recipe for crispy duck breasts, confit duck leg croquettes, cherries and almonds from chef Paul Welburn.

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Roast duck breast and crispy leg croquettes with cherries and almonds

Crispy Duck Breast and Leg with Cherries Recipe - Great British Chefs

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Chestnut and turkey Scotch egg with spiced plum ketchup

This turkey Scotch egg recipe by Paul Welburn pairs chestnuts and turkey with a heady spiced plum ketchup, making an ideal Christmas party snack.

Low and slow Fjord Trout with tartare dressing, scraps, confit egg yolk and lemon

This stunning slow cooked trout recipe from Paul Welburn treats the fish to a few different cooking methods, first brining the fish, then cooking sous vide for a unique texture before finishing in a hot pan.

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Gin and tonic cured salmon

Paul Welburn's fresh vibrant salmon starter is complemented by the unusual addition of the flavours of gin and tonic.

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Dill and vodka cured Fjord Trout with Bloody Mary sorbet and avocado

This stunning dill-cured trout recipe from Paul Welburn is laced with a cheeky shot of vodka for a super-refreshing finish.

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Sea bass with seaweed dumplings, clementine and lemon foam

This stunning winter sea bass recipe from Paul Welburn uses seasonal chestnuts and clementines for added freshness and texture, along with a twist on a classic gnocchi recipe.

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