European cuisine: Fish & Seafood
- Sole meunière
- Sole roulade
- Sole roulades with king prawns and Savoy cabbage on vegetables
- Spiny lobster stew with water cress sauce
- Steak of swordfish in a red pepper crust on sauteed vegetables
- Steamed fillet of angler-fish with lobster sauce
- Steamed frog-fish with mediterranean vegetables in a bamboo basket
- Steamed king prawns with Pinzimonio of raw vegetables
- Steamed slice of pike with potato and yellow boletus mushroom sauce
- Stewed cabbage with seafood
- Stuffed crab
- Stuffed fried sole with buttered vegetables
- Stuffed gilthead on braised celery
- Stuffed gilthead with whiting
- Stuffed rock salmon on mustard-corns sauce with celery purée
- Stuffed sole
- Stuffed squid with mixed pickles and carrot dressing
- Stuffed turbot slice on curry risotto, leaf spinach, yellow tomatoes and jerusalem artichokes chips
- Tench au gratin in potato and courgettes
- Tomato and fennel tartlet with grilled fillets of sole
- Turbot filled with carrots with basil and courgette sauce
- Turbot in lobster crust
- Turbot on salad with avocado vinaigrette
- Turbot with avocados and peppers
- Tureen of fish in octopus on sauteed sugar peas
- Variety of pan-seared seafish on vegetables couscous
- Warm tureen of salmon, sole and tuna in chards on sauteed vegetables with soy-beans
- Whitefish in yeast dough
- Whiting meunière
- Wild char strudel with poached quail eggs on chive cream
