Fish and Shellfish

Bar à l’aïoli / Sea bass with garlic mayonnaise
Bourride / Bourride
Brandade de morue / Pureed salt cod and potatoes
Cabillaud au chorizo / Cod with chickpeas, spinach and chorizo
Cabillaud aux pistaches / Cod crusted with pistachios
Carpaccio de thon au citron vert / Carpaccio of tuna with lime
Chipirons à la plancha / Grilled squid with garlic and parsley
Coques au satay / Cockles in satay sauce
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
Eglefin au four sauce tartare / Baked haddock with French tartar sauce
Filet de bar sauce vierge / Pan-seared sea bass with French salsa
Filets de poisson sauce citronnée / Poached fish with creamy lemon sauce
Gambas au pastis / Shrimp sautéed in pastis
Grand aïoli / Cod with vegetables and garlic mayonnaise
Langouste beurre blanc Noilly / Lobster tails with Noilly beurre blanc sauce
Moules au curry / Mussels in a light curry sauce
Moules marinière
/ Mussels steamed in white wine
Pageot au four sauce citron vert / Baked sea bream with lime sauce
Pavé de cabillaud tout simple / Pan-seared cod with thyme
Petite friture / Fish fry, French style
Plateau de fruits de mer / Shellfish platter
Poisson à la bordelaise / Crusted fish ‘bordelaise’
Poisson brésilien au lait de coco / Brazilian fish stew ‘moqueca’
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 rôti aux lentilles épicées / Roasted salmon with spicy lentils
Saumon vapeur au chou / Steamed salmon on a nest of cabbage
Sole meunière / Sole meunière
Tartare de saumon / Salmon tartare
Tartare de thon au riz noir / Tuna tartare on black rice
Trilogie de coquillages persillés / Shellfish with parsley and garlic
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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