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Download as PDF; Printable version; In other projects Wikimedia Commons; ... Help. Pages in category "French seafood dishes" The following 6 pages are in this ...
A plateau de fruits de mer (French for 'shellfish platter') is a seafood dish of raw and cooked shellfish served cold on a platter, usually on a bed of ice. A plateau de fruits de mer generally consists entirely of shellfish and is served with condiments such as mignonette sauce, cocktail sauce, and lemon. [1]
Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole, floured and fried, and served with hot melted butter, lemon juice and parsley.Many recipes specify Dover sole, but the technique can be used with other similar flatfish.
This recipe has four components: Seafood, tomato-cumin vinaigrette, citrus gremolata and fluffy quinoa. They come together like a well-organized puzzle and all are simple enough to make in one go.
This recipe is prepared with white fish or Mediterranean seafood, such as mullet, mackerel, sea bass, whiting, conger eel, sea robin, sea bream, cod, turbot, le poisson de St Pierre, or monkfish (for bourride à la Sétoise), a brunoise of vegetables (celery, fennel, leeks, carrots, onions, bouquet garni, possibly with white wine), and aïoli.
Baked Pineapple Salmon. Layering on pineapple circles under the salmon adds a sweet citrus flavor to the salmon that is just unbeatable. Giving the salmon a quick broil at the end of cooking gives ...
Bouillabaisse (/ ˌ b uː j ə ˈ b ɛ s / BOO-yə-BESS, US also /-ˈ b eɪ s /- BAYSS, French: [bujabɛ(ː)s] ⓘ; Provençal: bolhabaissa [ˌbuʎaˈβajsɔ, ˌbujaˈbajsɔ]) is a traditional Provençal fish soup originating in the port city of Marseille.
Beurre fondue (French pronunciation: [bœʁ fɔ̃dy]) is a food prepared by melting butter in water. [1] The preparation serves to maintain the butter as an emulsified and creamy concoction. [1] Beurre fondue is used by chefs because it has a lesser feel of greasiness on the palate, and the sauce is also easy for chefs to use compared to whole ...