I recently published on my Youtube Channel a Dish with
and I’ve combined it with
King Prawns or Crevettes if you like and a bit of fresh salad
The queen of this dish is the SeaBass that thanks to this method is
extremely juicy and tasty
here is the link of the short video who
==>> I UPLOADED ON MY YOUTUBE CHANNEL
I use this dish ( salt-baked method ) for whole fish like salmon and sea bass and sea bream
for people who want fish as a starter or as the main course.
I also can make with this format a nice risotto dish, for example, I can make the
risotto with the le Crevette and combine the sea bass at the very end or vice-versa
they would like, how they can see in their mind the dish I’m happy to try to match their
imagination with my skills and experience.
🌍 worldwide private chef services
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T. 07414235378 for Scotland and UK
You can check also all my reviews on Google Reviews and In case you want to read some of them straight I have got a few here :
Giuseppe is a fantastic chef and a wonderful person. He cooked an incredible meal for 16 of us for my wife’s 50th, and we are still talking about it a month later. It was such great value that we are now thinking of any excuse to get Giuseppe back. Paul Calder
Where do I start, from the initial inquiry through to the amazing food, all fantastic, and i don’t say that lightly.
Giuseppe handled each stage personally, nothing was a problem and when numbers changed, he managed.
With a total of 30+ guests, the quality, service and standard where 5*+!!!!
Going the extra distance, throwing in additional treats and even a fantastic Birthday cake, all of my guests where in awe, and truly appreciated everything Giuseppe did.
I cannot recommend him highly enough and we cannot wait for an excuse to use his services again. Campbel Archbald
Giuseppe cooked dinner for 8 of us and it was a lovely, fully delicious meal! Each canapés and each dish was wonderfully prepared. Giuseppe also prepared a “bonus” lasagne for the legion of children with us and it went down a treat. He is a very friendly and talented chef and we would have him back in a heartbeat.Peter Backus