French Cuisine: Fish & Seafood
- Poached angler-fish in marinata of celery
- Poached crayfish in tomato concasse
- Poached fillet of salmon in tarragon sauce
- Poached pike-perch fillet in carrot marinade
- Poached pike-perch in truffle broth
- Poached salmon fillet with hollandaise sauce of green pepper
- Poached salmon slice and sole fillets in champagne sauce
- Poached slice of salmon in Vermouth on a bed of artichokes
- Poached steak of hake with Savoy vegetables
- Poached turbot with saffron stigmas
- Quiche of smoked salmon on cold cucumbers sauce
- Ragout of lobster with chervil and tarragon
- Ragout of salt cod
- Red mullet en papillote
- Red mullet en papillote
- Red mullet fillets au gratin with tomatoes
- Red mullet on jerusalem artichokes purée, ratatouille and lemongrass sauce
- Salmon and sauerkraut in brioche on chervil sauce
- Salmon creamed rosé-wine
- Salmon escalope in calvados sauce
- Salmon escalope with small vegetables en papillote
- Salmon in dill sauce with small potato crêpes
- Salmon in pastry on sauteed vegetables and champagne sauce
- Salmon in pastry with tarragon sauce
- Salmon trout in chervil crust on lemon sauce
- Salpicon of John Dory and lobster in orange and basil broth
- Sautéed skate on tomato & artichokes ragoût in coriander
- Scollops with leek and truffes
- Sea bass fillet in a crust of herbs with tomato chutney
- Sea bass fillet on fennel au gratin
