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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.
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]
Paupiette may also refer to a classic French fish dish whereby a thin slice of fish (tuna, sole, whiting or even anchovy) is stuffed, rolled and secured with string before cooking in a stock. A synonym of paupiette is, in Belgium, oiseau sans tête. [1]
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Another version of the classic Marseille bouillabaisse, presented in the Petit Larousse de la Cuisine, uses congre, dorade, grondin, lotte, merlan, rascasse, saint-pierre, and velvet crabs (étrilles), and includes leeks. In this version, the heads and trimmings of the fish are put together with onions, celery and garlic browned in olive oil ...
Sheet-Pan Garlicky Shrimp & Veggies. This recipe combines well-seasoned shrimp with red bell peppers, broccoli, and onions for a quick and easy dinner ready in a little more than 30 minutes. Not ...
Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name (" cioppino "), while others are simply described (" fried fish ") or named for particular places (" Cullen ...
The recipe of lobster Thermidor was possibly created at Café de Paris by Leopold Mourier, a former assistant to Auguste Escoffier, or possibly it was created in 1894 at Chez Marie. [ 3 ] [ 4 ] Another source says it was created at Maison Maire, whose owner Mlle. Paillard sold the restaurant to Mourier. [ 5 ]