Patty Saveurs

Everyday and Special Occasions Homemade Meals

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Tricolor tagliolini, seafood and pesto sauce, such a flavorful pasta dish!

I love multicolored food like this dish, I find it so more tempting and nice when you have guests!

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Lemon marinated salmon carpaccio, so refreshing and delicious!

This salmon carpaccio has been a Summer staple in my house for so many years, everybody loves it and there is never enough.

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Flank steak, porcini and Vermouth sauce, delicious!

This dish can also be made using boneless short rib, tri tip steak or skirt steak.

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Deer sirloin in red wine sauce and its sides, served with spaetzle, chestnuts, pear cooked in red wine and a scoop of cranberry preserve, scrumptious.

It’s completely optional but I like to marinate game meat overnight in red wine with carrots, onions, various aromatic herbs and spices, then I’ll make the sauce with the marinade, a scrumptious seasonal yum.

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Squid ink pasta with shrimps, mussels and scallops, creamy sauce and simple samphire/garlic pesto, delicious! 

This is a beautifully colored and very flavorful dish to serve on special occasions. The pasta should taste remotely of iodine, a bit like sea urchins when it’s freshly made, but here I used an industrial brand, and it tasted just like any dry pasta, I liked the color though for a change and it was delicious.

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Shrimps and mixed seafood sautéed, creamy tarragon sauce, scrumptious!

Today, I made this seafood dish with large shrimps and a frozen mix that I found at my store: mussels, shrimps and scallops, but you can make it the same way with fresh seafood or by mixing any of your favorite seafood, such as shrimps of various sizes, calamari, clams, etc., just be careful with the cooking time however, I prefer to cook the large shrimps separately from the smaller seafood.

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Grilled bream fillet with hollandaise sauce, asparagus and peas, delicious!

Bream is one of my favorite fish, I like its firmness and mild taste, if you cannot find bream, you can replace it by snapper or sea bass.

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Grilled monkfish tail with orange sauce, delicous!

Monkfish tail is a very delicately flavored kind of fish with a flesh of firm texture, that may recall that of lobster’s, although, of course, it is cheaper.

Monkfish makes for refined meals for your guests and there are numerous sauces, even ones that you would make with veal, that could compliment monkfish.

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Fillet of hake with an olive crust, a delicious mediterranean way of serving fish.

Hake is particularly appreciated in my family: it is a white fish with a firm and meaty flesh, not fat, not oily and its flavor is delicate. Hake can be cooked in an infinity of ways, from sweet and sour, curry sauces, with tomato sauce, etc.

I find that hake is very similar to cod, but more refined. For example, if I were to cook fish balls, I would do them with cod not hake. Another advantage is that hake tends to be cheaper than cod.

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