European cuisine: Fish & Seafood
- Angler-fish in king prawns and swiss chards with lime sauce on mashed potatoes
- Angler-fish medallion baked in a fresh herbs crust on celery purée and glazed tomatoes
- Angler-fish medallions in leek
- Angler-fish medallions in potato cout with tomatoes
- Angler-fish steamed in spices with caramelized cabbage vegetable and light caraway gravy
- Atlantik turbot with bacon on lentils
- Baked asparagus on saffron sauce with angler-fish medallion
- Baked carp
- Baked gilthead in tomato and olive crust on sauted artichokes and noisette potatoes
- Baked gilthead with thyme
- Baked turbot in crab crust with yellow boletus mushrooms
- Boiled trout
- Boiled trout with herbs
- Boiled trout with vegetable julienne and parsley potatoes
- Braised angler-fish filet on champignons, broccoli and king prawns
- Braised fillet of dentex oven-baked with herbs and white wine
- Braised gilthead in herbs and white wine
- Braised sole in anchovie broth
- Broiled angler-fish with saffron potatoes and vegatable
- Broiled trout with aromatic oil and fried vegetables
- Brook trout on leek with chanterelles
- Char in salt crust on parsley sauce
- Coalfish with fresh yellow boletus
- Crayfish with broccoli in lemon broth
- Eel in red wine
- Filet de sole en croûte aux herbes au four
- Fillet of bass with tomato pieces
- Fillet of gilthead in red pepper cream
- Fillet of halibut à la "Gremoblese"
- Fillet of red mullet on ratatouille with basil vinaigrette
