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	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
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		<title><![CDATA[Turbot with Riesling wine sauce]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 13 Sep 2015 01:00:06 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Looking for a new fancy fish? We suggest you this turbot recipe with Riesling sauce. A real treat!
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Clean and slice the mushrooms. Peel the shallots. Wash the white portion of the leek. Chop the shallots and leeks.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;&#160;Melt butter in a skillet and let sweat the &#60;a title=&#34;Duck leg with Pinot Noir&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;shallots&#60;/a&#62; and leeks. Toss the mushrooms, pour &#60;em&#62;Riesling&#60;/em&#62; wine&#160;and cream, salt and pepper. Simmer 20 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Heat a frying-pan and toast the almonds. Set aside. Heat oil in a large skillet and sear the turbot for 7 minutes on each side. Season with salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#160;&#60;/strong&#62;Arrange the fish with the mushrooms on the plates. Drizzle with &#60;em&#62;Riesling&#60;/em&#62; sauce and sprinkle with sliced almonds. Decorate with thyme sprigs. Serve immediately. &#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Oysters with raspberry vinaigrette]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sat, 12 Sep 2015 01:00:28 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Starters]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html</guid>
		<description><![CDATA[We recommend you this fresh oysters' recipe with raspberry vinaigrette. An easy recipe for a delightful dish.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; With a shucking knife, open the&#60;a title=&#34;For appetizer, indulge oysters in champagne jelly&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/appetizer-indu&#8230;hampagne-jelly-3204.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; oysters&#60;/a&#62;.&#160;Empty them of the first water and place them in a dish. Store in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel and finely chop the shallot with a sharp knife.&#160;Toss it&#160;in a bowl&#160;with the raspberry vinegar. Add fresh ground pepper. Marinate for&#160;30 minutes. Rinse, pat dry and crush the raspberries.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Pour coarse salt in&#160;the&#160;four plates. Arrange the oysters on the coarse salt, and make sure it is stable. Garnish with the oysters with raspberry vinegar and the shallot dressing. Add a drop of olive oil in each oyster.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Scatter with raspberries. Decorate with dill sprigs.&#160;Serve fresh.&#60;/p&#62; &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/oysters-raspberry-vinaigrette-3162.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Shrimp tartare]]></title>
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		<pubDate>Tue, 08 Sep 2015 01:00:17 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[You can enjoy this dish as a main course or as a starter. This tasty recipe with shrimp tartare is a true delight.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Start your meal with a nice shrimp salad&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/start-meal-nice-shrimp-salad-2879.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;shrimps &#60;/a&#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;roughly with a knife. Chop also&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;surimi sticks&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Wash&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dill.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Squeeze the lemon&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Set aside.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; In &#60;span class=&#34;hps&#34; &#62;a bowl, combine &#60;/span&#62;&#60;a title=&#34;For dessert, choose a berry and almond yogurt&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/dessert-choose&#8230;-almond-yogurt-3579.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;yogurt&#60;/span&#62;&#60;/a&#62;, mustard, &#60;span class=&#34;hps&#34; &#62;whiskey,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemon juice and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pink peppercorns&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add salt and pepper&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;incorporating&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;shrimp,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;surimi&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and dill.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Place in each plate &#60;span class=&#34;hps&#34; &#62;the mixture into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pastry rings&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Before serving,&#60;/span&#62; carefully remove &#60;span class=&#34;hps&#34; &#62;the circles and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;paprika&#60;/span&#62;.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;iframe src=&#34;https://www.facebook.com/plugins/likebox.php?href=https%3A%2F%2Fwww.facebook.com%2Fviepratiquegourmand&#38;width=650&#38;height=290&#38;colorscheme=light&#38;show_faces=true&#38;header=true&#38;stream=false&#38;show_border=true&#38;appId=&#34; scrolling=&#34;no&#34; frameborder=&#34;0&#34; style=&#34;border:none; overflow:hidden; width:650px; height:290px;&#34; allowTransparency=&#34;true&#34;&#62;&#60;/iframe&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/shrimp-tartare-3471.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/shrimp-tartare-3471.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Saint-Pierre fish tartare with lime in lychees]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/saint-pierre-fish-tartare-lime-lychees-3297.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 27 Aug 2015 01:00:54 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Fish]]></category>
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		<description><![CDATA[A refined tasting fish, saint-pierre goes very well with lychee and lime. This original recipe with gorgeous flavors will impress your guests.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Cut the&#160;&#60;span class=&#34;hps&#34; &#62;top of&#60;/span&#62;&#60;a title=&#34;Make a lychee elixir of love&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/make-lychee-elixir-love-3298.html%20&#8206;?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#160;&#60;span class=&#34;hps&#34; &#62;lychees&#60;/span&#62;&#60;/a&#62;. &#60;span class=&#34;hps&#34; &#62;Scoop out&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of their flesh,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;small pieces&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and place&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#160;&#60;/strong&#62;Dice Saint-Pierre fillets and add to lychee pieces.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Wash, brush&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;under warm water&#60;/span&#62; &#60;a title=&#34;Lime granita&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/lime-granita-2-4563.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;limes&#60;/span&#62;&#60;/a&#62;, dry &#60;span class=&#34;hps&#34; &#62;and&#160;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;zest finely.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Squeeze&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the juice.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Sprinkle&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tartare&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with lime&#60;/span&#62;, olive &#60;span class=&#34;hps&#34; &#62;oil,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pepper&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix gently.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Stuff&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;each&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lychee with &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tartare&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Make a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bed of coarse&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;salt on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a dish&#60;/span&#62;, place &#60;span class=&#34;hps&#34; &#62;the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;stuffed&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lychees&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;their tops.&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Garnish with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lime zest&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve chilled&#60;/span&#62;.&#60;/p&#62;   &#60;p&#62;&#60;strong&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/strong&#62;&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/saint-pierre-fish-tartare-lime-lychees-3297.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/saint-pierre-fish-tartare-lime-lychees-3297.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Pan seared scallops with saffron emulsion]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/pan-seared-scallops-saffron-emulsion-4139.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 24 Aug 2015 01:00:04 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[We suggest you this easy recipe to cook scallops.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;In a &#60;span class=&#34;hps&#34; &#62;saucepan, over&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;medium heat,&#60;/span&#62; cook until &#60;span class=&#34;hps&#34; &#62;white wine and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;fish stock has reduced by half.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3 sprigs&#60;/span&#62; of &#60;a title=&#34;Smoked salmon bagel&#34; href=&#34;https://www.gourmandasia.com/cuisine/american/smoked-salmon-bagel-4636.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;chives&#60;/span&#62;&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;and parsley.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and set it to broiler.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Brush&#60;/span&#62; with &#60;span class=&#34;hps&#34; &#62;oil&#60;/span&#62; the &#60;a title=&#34;For an elegant appetizer, try this scallop tartare with pine nuts and Granny Smith apple recipe&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/elegant-starte&#8230;h-apple-recipe-2698.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;scallops&#60;/span&#62;&#60;/a&#62;, salt and pepper. &#60;span class=&#34;hps&#34; &#62;Place on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oven rack&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;drip pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;underneath.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place on highest rack position and broil &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3 minutes on each&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;side. Turn off the oven and leave to rest.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;In a bowl,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;whisk the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;egg yolks with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;2 tablespoons&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of cold water.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a &#60;em&#62;bain-marie &#60;/em&#62;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and and continue to whisk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;incorporating&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-with-dried-fruits-and-saffron-10757.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;saffron &#60;/a&#62;and white wine...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/pan-seared-scallops-saffron-emulsion-4139.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/pan-seared-scallops-saffron-emulsion-4139.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/pan-seared-scallops-saffron-emulsion-4139.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Roasted salmon with champagne]]></title>
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		<pubDate>Sun, 23 Aug 2015 01:00:07 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[A refined and elegant recipe for all celebrations!]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Wash the &#60;a title=&#34;Cook a bacon-wrapped sirloin steak with fine salt french fries&#34; href=&#34;//www.gourmandasia.com/recipe-by-product/meat/cook-bacon-wra&#8230;t-french-fries-2923.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;potatoes&#60;/a&#62; and put them in a saucepan. Cover with cold water, salt and bring to a boil. Cook for 30 minutes. Then drain, rinse under cold water and peel them.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Mash the potatoes with a fork or pass them through a food mill. Put the &#60;em&#62;pur&#233;e&#60;/em&#62; in a bowl, add milk and mix. Then combine 50g butter, little by little. Adjust the seasoning. Butter a baking dish, shape &#60;em&#62;pur&#233;e&#60;/em&#62; &#60;em&#62;quenelles&#60;/em&#62; and place them in it. Shape the &#60;em&#62;quenelles&#60;/em&#62; with 2 tablespoons. Then sprinkle with breadcrumbs. Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Preheat oven to th. 6/7 - 200 &#176; C. Peel and slice the onions. Rinse, dry and chop dill. Combine dill with cream, add salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;Place the &#60;a title=&#34;Try our salmon fillet and potato scales recipe&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/try-our-salmon&#8230;-scales-recipe-1081.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;salmon &#60;/a&#62;darnes in a baking dish, drizzle with oil and&#60;em&#62; champagne&#60;/em&#62;. Add the onions and bake for 20 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Remove salmon from oven and replace it with &#60;em&#62;pur&#233;e quenelles&#60;/em&#62;. Increase the oven temperature to th. 7-210&#176;C and heat a few minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Arrange the salmon darnes on plates, top with 1 tablespoon of onion and dill cream. Add fresh ground pepper, then place &#60;em&#62;pur&#233;e quenelles&#60;/em&#62;. Serve immediately.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;iframe src=&#34;https://www.facebook.com/plugins/likebox.php?href=https%3A%2F%2Fwww.facebook.com%2Fviepratiquegourmand&#38;width=650&#38;height=290&#38;colorscheme=light&#38;show_faces=true&#38;header=true&#38;stream=false&#38;show_border=true&#38;appId=&#34; scrolling=&#34;no&#34; frameborder=&#34;0&#34; style=&#34;border:none; overflow:hidden; width:650px; height:290px;&#34;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/roasted-salmon-champagne-3331.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/roasted-salmon-champagne-3331.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/roasted-salmon-champagne-3331.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Cod tartare with mango]]></title>
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		<pubDate>Thu, 23 Jul 2015 01:00:12 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[Eating alone and looking for a nice meal? Here is an easy recipe: a cod tartare with mango]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Cut the fish fillet into strips and then into &#60;a title=&#34;For an elegant appetizer, try this scallop tartare with pine nuts and Granny Smith apple recipe&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/elegant-appeti&#8230;h-apple-recipe-2698.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;small cubes&#60;/a&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Cut and dice the mango. Slice the red onion into strips. In a bowl, mix all ingredients, except the &#60;em&#62;Espelette&#60;/em&#62; pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Pour the mixture into a&#160;round ring mold or simply present in a plate.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Sprinkle with &#60;em&#62;Espelette&#60;/em&#62; pepper.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Side dish :&#60;/strong&#62; a bowl of rice.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/cod-tartare-mango-71.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/cod-tartare-mango-71.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Cod fillet with chili pepper]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/cod-fillet-chili-pepper-4686.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 22 Jul 2015 01:20:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Here is an easy recipe to cook a delicious cod fillet with red chili pepper. Get started!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;&#160;Rinse &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a title=&#34;Easy cooking: beef stir-fry with vegetables&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/easy-cooking-b&#8230;fry-vegetables-4687.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;leeks&#60;/a&#62;&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Melt butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pan,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;add vegetables&#60;/span&#62;, salt, pepper &#60;span class=&#34;hps&#34; &#62;and mix.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cover and cook for&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;30 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat&#60;/span&#62;, stirring &#60;span class=&#34;hps&#34; &#62;regularly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#160;&#60;span class=&#34;hps&#34; &#62;Lightly oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the bottom of the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;steamer basket&#60;/span&#62;.&#160;&#60;span class=&#34;hps&#34; &#62;Place &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Make a cod tartare with mango &#34; href=&#34;//www.gourmandasia.com/recipe-by-product/fish/make-cod-tartare-mango-71.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;cod fillets&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and transfer in a pot&#160;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62; of boiling&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;water.&#160; &#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;3.&#60;/span&#62; &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62;, seed &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the red chili pepper&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Sprinkle&#60;/span&#62; on&#160;&#60;span class=&#34;hps&#34; &#62;the fish fillets&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add salt&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;about 17 minutes&#60;/span&#62;, with the lid on.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Divide the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;leeks&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the plates.&#60;/span&#62; Top with &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cod fillets&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and serve immediately.&#60;/span&#62;&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/cod-fillet-chili-pepper-4686.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/cod-fillet-chili-pepper-4686.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[John Dory fillet with artichoke mousseline]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/john-dory-fillet-with-artichoke-mousseline-10230.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 18 Jul 2015 14:00:04 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Here is the recipe of a  John Dory fillet with artichoke mousseline to prepare a good dish of fish. ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;In a saucepan of salted boiling water, dip the tomato for 1 minute, remove with a slotted spoon and add in the artichokes for 20 minutes. Cool the tomato, peel and cut into very small dice.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#160;&#60;/strong&#62;Drain the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/appetizers/artichoke-and-parsley-toasts-3700.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;artichoke hearts&#60;/a&#62;, cut in two, set aside half and blend the rest until a puree texture. Wash, dry and thin out tarragon.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#160;&#60;/strong&#62;In a pan add 2 tablespoons of oil, put the John Dory fillets skin side and cook for 10 minutes over high heat. The skin should be well slightly crispy.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#160;&#60;/strong&#62;Meanwhile, in a saucepan, melt the butter in pieces in the artichoke &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/brussels-sprouts-puree-with-bacon-10578.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;puree&#60;/a&#62;, salt and pepper. Reheat the reserved artichoke hearts with the diced tomatoes and drizzle with olive oil.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#160;&#60;/strong&#62;Divide the fish fillets on plates, skin side up. Sprinkle the artichoke hearts and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/tartlets-with-cherry-tomatoes-17266.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tomato&#60;/a&#62; cubes and arugula leaves. Garnish with oval shape quenelle of mashed artichoke and add to the plate. Sprinkle tarragon, sea salt and pepper.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/john-dory-fillet-with-artichoke-mousseline-10230.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/john-dory-fillet-with-artichoke-mousseline-10230.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Seared scallops with vanilla]]></title>
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		<comments>https://www.gourmandasia.com/recipe-by-product/fish/seared-scallops-with-vanilla-17637.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Fri, 17 Jul 2015 07:49:17 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[Try your hand at this flavourful recipe of seared scallops with vanilla. A great dish to be served for appetizer or starter. ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62; Cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/french-vanilla-puddings-9398.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;vanilla&#60;/a&#62; pod&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lengthwise&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;scrape&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the seeds&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and &#60;/span&#62;set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62; Pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the cream with the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/lobster-bisque-3208.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;lobster bisque&#60;/a&#62; &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a saucepan and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;warm&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over very low heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;while cooking&#60;/span&#62; the scallops.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Melt the butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a large skillet&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and sear the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/tagliatelle-with-scallops-10823.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;scallops&#60;/a&#62; for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;2 minutes on each&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;side.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add salt&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;pepper &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;vanilla seeds&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve immediately&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the sauce.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/seared-scallops-with-vanilla-17637.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/seared-scallops-with-vanilla-17637.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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