French Cuisine: Fish & Seafood
- Angler-fish medallion au gratin with béarnaise sauce
- Angler-fish medallion with white wine sauce and ratatouille
- Angler-fish medallions in coriander sauce
- Angler-fish medallions on leef spinach in vegetable and saffron broth
- Angler-fish with coriander
- Assorted vegetables with fish and garlic
- Atlantik turbot on leaf spinach with horseradish and Madeira sauce
- Baked salmon steak with hollandaise sauce
- Braised gilthead with bay leaf
- Braised gilthead with lemon and bay
- Brook trout with crayfish in white wine and olive broth
- Cannelloni of pike-perch on leek fondue
- Casserole of tuna
- Cassoulet of asparagus with lobster on red butter
- Coquilles Saint-Jacques sautées avec la vinaigrette de la fruit de la passion
- Crayfish and fillets of sole with crayfish sauce and green noodles
- Crayfish on leek and Château Chalon
- Crepe with turbot and salmon
- Dentex in court-bouillon of tomato and garlic
- Fillet of codfish in crisp potato coat on spinach with saffron sauce
- Fillet of river trout in olive broth with mashed potatoes and crayfish
- Fillet of sea bass in herb crust with red wine sauce
- Fillet of sea bass in olive and tomato crust on roasted potatoes and artichokes
- Fillet of sea bass with vegetables and potatoes en papillote
- Fillets of sole in champagne
- Fish fricassee with herb sauce
- Fish grill with hollandaise sauce
- Fried codfish
- Fried seafood
- Fried seafood with rémoulade sauce
