Category Archives: 5. Fish and Shellfish

Tartare de thon sur riz noir

Fusion is hot in Paris at the moment, with Asian, African and Latin American-inspired dishes popping up on menus created by French chefs at trendy bistros. And among the popular dishes, raw fish — served as tataki, ceviche or simply … Continue reading

Posted in 5. Fish and Shellfish | Tagged , , , , , , , | Leave a comment

Petite friture

This quintessential French dish evokes happy days at the seaside, where plates of small crispy fish are served up along with a chilled bottle of white or rosé. For me, petite friture inevitably makes me think of summer, which is … Continue reading

Posted in 5. Fish and Shellfish | Leave a comment

Plateau de fruits de mer

Sharing a shellfish platter in fond company is one of the great pleasures of life in France, particularly if you happen to be enjoying it by the sea. Add a bottle of crisp white and the sound of waves breaking … Continue reading

Posted in 5. Fish and Shellfish | Tagged , , , , , , , , , | 2 Comments

Tartare de saumon

Tomorrow is April Fool’s Day, an event marked in France by pranks known as poissons d’avril, or ‘April fish’. So this seemed an appropriate time to post a fish recipe, all the more so as spring has now sprung with … Continue reading

Posted in 5. Fish and Shellfish | Tagged , , , , , | 2 Comments

Chipirons à la plancha

We just returned from a week at the shore in southwest France, where the beaches are vast, the waves are impressive and the food is fantastic. One of the specialties I most love in that corner of the world is … Continue reading

Posted in 5. Fish and Shellfish | Tagged , , , , , , , , | 2 Comments

Cabillaud aux pistaches

‘I do not cook, I practice art.’ These words, pronounced by the divine actress Stéphane Audran toward the end of the film Babette’s Feast, give voice to the feelings of many of us when we enter the kitchen. Such were … Continue reading

Posted in 5. Fish and Shellfish | Tagged , , , , , , , , , , , , , , , , | 2 Comments

Saint-Jacques à la bretonne

Sea scallops, Brittany style — dusted with flour, tenderly sauteed in butter and drizzled with a creamy sauce — make a fine winter’s dish. But what does this recipe have to do with the Way of Saint James, the historic … Continue reading

Posted in 5. Fish and Shellfish | Tagged , , , , | 3 Comments

Truite de mer à la crème balsamique

What makes this recipe really special is the balsamic cream, inspired by a recent visit to the Daniel Rose restaurant Spring. He served it with a poached pear dessert, but I so enjoyed the flavor that I thought it might … Continue reading

Posted in 5. Fish and Shellfish | Tagged , , , , , , | Leave a comment

Saumon grillé, crème d’aneth

A popular dish in Paris bistros these days is saumon à l’aneth — salmon with a sauce of cream and fresh dill. The salmon is generally served steamed or poached. In this version, the salmon is instead pan-seared for a … Continue reading

Posted in 5. Fish and Shellfish | Tagged , , , , , , | 2 Comments

Filet de bar sauce vierge

Sea bass is a highly prized fish in France. It is often grilled on a barbecue in summer with long, flowery fennel stalks for an aromatic flavor. But no barbecue is needed for this dish. The sea bass is pan-seared … Continue reading

Posted in 5. Fish and Shellfish | Tagged , , , , | 2 Comments