Fish and Shellfish

chipirons1Bar à l’aïoli / Sea bass with garlic mayonnaise
Brandade de morue / Pureed salt cod and potatoes
Cabillaud aux pistaches / Cod crusted with pistachios
Chipirons à la plancha / Grilled squid with garlic and parsley
Coquilles saint-jacques au muscat
/ Scallops sautéed in sweet wine
Coquilles saint-jacques aux girolles / Pan-seared scallops with chanterelles
Coulibiac / Coulibiac
Dorade au four au pistou / Baked porgy with French basil sauce
Filet de bar sauce vierge / Pan-seared sea bass with French salsa
Gambas au pastis / Shrimp sautéed in pastis
Grand aïoli / Cod with vegetables and garlic mayonnaise
Moules au curry / Mussels in a light curry sauce
Moules marinière
/ Mussels steamed in white wine
Pavé de cabillaud tout simple / Pan-seared cod with thyme
Rascasse à la tapenade / Mediterranean fish with black olive sauce
Saumon à l’oseille / Thick-cut salmon with sorrel sauce
Saumon grillé, crème d’aneth / Pan-seared salmon with dill sauce
Saumon vapeur au chou / Steamed salmon on a nest of cabbage
Sole meunière / Sole meunière
Truite de mer à la crème balsamique / Sea trout with balsamic cream
Turbot au four au beurre blanc / Baked turbot with creamy butter sauce


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