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This sous vide fish recipe from Michael Wignall is hard to beat: succulent white fish is paired with creamy velouté, orange curd and sunflower granola.

This sous vide fish recipe from Michael Wignall is hard to beat: succulent white fish is paired with creamy velouté, orange curd and sunflower granola.

Michael Wignall's complex and visually stunning salt cod recipe makes an impressive seafood starter - well worth the preparation for the gloriously fresh flavours

Salt cod poached in olive oil with langoustine cigars and hermitage jus

Michael Wignall's complex and visually stunning salt cod recipe makes an impressive seafood starter - well worth the preparation for the gloriously fresh flavours

Of the many ways there are too cook octopus, this is Michael Wignall's favourite; slowly in a water bath and then set in a terrine for a beautiful tenderness. Paired with avocado 'snow', a wonderfully fresh langoustine ceviche and dressed crab, this is a glorious dish for seafood lovers. Learn How to section an octopus with our instructional video.

Langoustine ceviche, octopus terrine, smoked roe taramasalata, cucumber snow

Of the many ways there are too cook octopus, this is Michael Wignall's favourite; slowly in a water bath and then set in a terrine for a beautiful tenderness. Paired with avocado 'snow', a wonderfully fresh langoustine ceviche and dressed crab, this is a glorious dish for seafood lovers. Learn How to section an octopus with our instructional video.

This dish from Michael WIgnall requires cooking sous-vide and a fair amount of prep. It is well worth the effort, with the delicious and complex blend of smoky trout, charred carrots and earthy beetroot coming together brilliantly in the final dish.

Carrots with smoked trout, mozzarella, wakame seaweed and beetroot emulsion

This dish from Michael WIgnall requires cooking sous-vide and a fair amount of prep. It is well worth the effort, with the delicious and complex blend of smoky trout, charred carrots and earthy beetroot coming together brilliantly in the final dish.

Carrots with smoked trout, mozzarella, wakame seaweed and beetroot emulsion | MasterCook

Carrots with smoked trout, mozzarella, wakame seaweed and beetroot emulsion | MasterCook

Salt cod poached in olive oil with langoustine cigars and hermitage jus - This gourmet salt cod recipe from Michael Wignall combines cod, baby squid and langoustine for a visually stunning seafood spectacular. Choose any high-quality hermitage wine for this dish - a fruity syrah works beautifully. This dish requires cooking sous-vide so make sure you have all the correct equipment before you begin.

Salt cod poached in olive oil with langoustine cigars and hermitage jus

Salt cod poached in olive oil with langoustine cigars and hermitage jus - This gourmet salt cod recipe from Michael Wignall combines cod, baby squid and langoustine for a visually stunning seafood spectacular. Choose any high-quality hermitage wine for this dish - a fruity syrah works beautifully. This dish requires cooking sous-vide so make sure you have all the correct equipment before you begin.

Excellent cod recipes from Great British Chefs, including fish and chips, cod fillet, roast cod and salt cod.

Cod

Excellent cod recipes from Great British Chefs, including fish and chips, cod fillet, roast cod and salt cod.

Roasted Pacific Cod with Olives and Lemon | 23 Delicious Fish Recipes For Busy Weeknights

Roasted Pacific Cod with Olives and Lemon | 23 Delicious Fish Recipes For Busy Weeknights

Pan-fried fish with lemon-cream sauce & capers

Pan-fried fish with lemon-cream sauce & capers

Pan-fried fish with lemon-cream sauce; recipe of the sauce is plenty even for four filets. Don't forget the parsley and cook the capers in the pan w/ the fish-ok if they get a little crispy.

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