German Cuisine: Fish & Seafood
- Angler-fish medallions on leek with potato vinaigrette
- Broiled angler-fish medallions with dill-butter sauce
- Fillet of brook trout with chives sauce
- Fillet of plaice in vegetable crust on white wine sauce
- Gratinated scallops on vegetables couscous
- Pan-fried angler-fish on cauliflower with vinegar gravy
- Pike balls
- Pike in white butter sauce
- Red mullet with parsley sauce
- Salmon rose on parsley sauce
- Salmon trout in parsley sauce with chanterelles
- Salmon with chives and soft roe on a butter sauce
- Sautéed salmon stew on walnut bread
- Tench in horseradish crust
