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8
Contents
Rump of wild boar
with porcini
mushroom sauce 311
Saddle of roebuck with
a plum and port sauce 312
Roebuck rump with
balsamic shallots and
pumpkin slices 313
Saddle of venison with
beetroot and lamb's
lettuce 314
Venison rump with
pears and lentils in
a red wine sauce 315
Rack of lamb 316
Swedish lamb hotpot
in a wine and dill sauce
318
Meat loaf in puff pastry 319
Leg of lamb provencale 320
Mackerel with potato,
cucumber and dill 346
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crust 347
Salmon with fennel
and apple 348
Salmon tart 350
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Oysters au gratin 352
Stuffed sea bass 354
Grilled mackerel with
tomato letscho 355
Salmon en croute 356
Salmon trout in salt
dough 358
Fish
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in a piquant sauce 324
Fillet of sole in
a prawn sauce 326
Fish curry with peaches 327
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and hazelnut butter 328
Moules marinières 330
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mushroom sauce 331
Fillet of cod in a
tarragon sauce 332
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honey brittle 334
Salmon in white wine
with garden
vegetables 335
Trout in white wine sauce 336
Trout stuffed with
mushrooms 338
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Salmon and leeks in
a white wine sauce 340
Peppers stuffed with
smoked trout 342
Haddock in a
mustard sauce 343
Trout with lime and
ginger butter and
sautéed potatoes 344