Tuesday March 31, 2020

Bistro dishes to dine for

This week, try two recipes from Nicholas Courtney, head chef at Morilles Bistro (morillesbistro.ie) in Rathfarnham in Dublin

18th August, 2019
Pan-fried fillet of seabass with tarragon gnocchi, black garlic purée, prawn parcels and buerre blanc

Ingredients, serves six

6 fillets of seabass, approx 180g each

For the prawn parcels

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