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This technique can be used for many types of fish, including bass, dorade, dentex, umbrine, mackerel, mullet and salmon.

Tags: Basic technique, Medium

Learn how to fillet this delicate fish.

Tags: Basic technique, Medium

This famous French sauce is perfect for serving with all types of meat and fatty fish.

Tags: Basic technique, black pepper, butter, egg yolk, garden chervil, peppercorns, salt, shallot, tarragon, white wine vinegar, Medium, 30 minutes

Round balls of dough baked in the oven, beignets made of choux pastry are certain to please.

Tags: Basic technique, butter, flour, salt, Medium

Red or green egg pasta bring a touch of color to your table.

Tags: Basic technique, egg, flour, spinach, tomato sauce, Medium

Mayonnaise is probably one of the most famous sauces in the world and is the perfect accompaniment for a multitude of dishes, from salads to fish, chicken and vegetables.

Tags: Basic technique, egg yolk, lemon juice, salt, seed oil, Medium, 30 minutes

A classic meat stuffing enriched with the flavor of prosciutto crudo.  

Tags: Basic technique, black pepper, egg, extra-virgin olive oil, lean beef, leek, Parmigiano Reggiano Cheese, parsley, white wine, Medium

Pastry cream is a fundamental ingredient in many Italian desserts. It can be used to fill cakes, pastries and beignets.

Tags: Basic technique, egg yolk, granulated sugar, lemon peel, milk, superfine flour (00 double zero), vanilla, Medium

Typically served in the alpine region of Northern Italy, polenta is the perfect complement to fatty meat, stews, succulent fish and vegetables.  

Tags: Basic technique, salt, Water, Medium, 60 minutes