French Cuisine: Fish & Seafood
- Fried squash blossoms with scallops in Madeira sauce
- Gilthead in champagne broth with aniseed potatoes
- Grilled eel roll on lentils
- Grilled salmon on celery purée, sauteed spinach and saffron noodles
- Grilled salmon with red onion confit
- Grilled scampi with endive confit
- Grilled sea bass with noisette potatoes of saffron and spring onions
- Grouper fillet in a Merlot sauce on stewed onions
- John Dory fillet in Savoy cabbage on parsley purée and saffron potatoes
- John Dory in courgettes crust on paprika broth
- Lobster au gratin on noodles
- Lobster fricassee with aromatic spices
- Lobster fricassee with Noilly prat
- Lobster on Savoy with Beaujolai sauce
- Lobster with mixed vegetables
- Lobster with noodles and white truffle sauce
- Mabre of salmon and caviar on sour cream
- Mille-feuille with crayfish on roquefort cream sauce
- Oysters mornay
- Pan-fried angler-fish medallion in sesame crust on a bed of rocket
- Pan-fried angler-fish on artichokes with coriander
- Pan-fried catfish in rice leaves on ratatouille
- Pan-fried fillets of sole with chicory and saffron noodles
- Pan-fried gilthead with ratatouille
- Pan-fried redfish on green tomato chutny
- Pan-fried scallops and scampi on fennel julienne with oranges
- Pan-fried sturgeon in champagne sauce
- Panaché of fisch in basil vinegar
- Perch in tarragon butter
- Pike-perch fillet with mushrooms in tarragon sauce
