La mer. French sea dishes ( compilation)

Menu to navigate in the sea of French main dishes…

papillote de crystal saumon et pomélo (salmon papillote)
papillote de poisson (white fish)
papillote de poisson vanillée (vanilla fish)

Winter bouillabaisse
Summer bouillabaisse
aioli aux pommes de terre nouvelles (with cod fish)
bourride de limande et amaguri
fish cassoulet
choucroute de la mer (seafood Sauerkraut)

morue parmentière (cod and potatoes)
effeuillée de morue parmentière (cod and potato gratin)

calamars au vin (wine stewed calamari)
calamar à l’armoricaine (calamari stew)

carpaccio de daurade au pamplemousse (grapefruit marinated fish)
pétoncles à la nage (mini scallop soup)
ormeaux au beurre (buttered abalone)
salade tahitienne (Tahitian raw fish)
féroce d’avocat (avocado cod)

sole meunière
Mediterranean grilled fish
saumon vapeur aux algues (steamed salmon)
daurade flambée au pastis (anise baked fish)

September’s round up

A little retrospective about last month.
In September, the readers’ favorites are :

Sprouted hemp seed bread, improved version
Simple 10 minute falafels
Milk your beans (make soy milk)
Eating like a queen : bouchée à la reine
Yaki ika, Ika yaki (Japanese calamari)
Kabocha and carrot kibbeh

*******
Sweets :

Farz fou ! Crazy pagan baking.
Guilt free chocolate cake
Kabocha polka-dot yokan

Hey, the kabocha is getting popular as Autumn is looming…

Some more :

Click here.
Click here.
Click here.
Click here.
Click here.
Click here.
Click here.
Click here.
Click here.
Click here.

Desserts :

Click here.
Click here.
Click here.
Click here.
Click here.

Bourride de limande et hamaguri

Let’s go to Provence with a bourride.

That’s the yellow cousin of bouillabaisse.

The particularity is it is flavored and served with aïoli sauce.

Filets of flounder, marinating with green yuzu lime…

The big pot.

First a plate of soup.

Then vegetables and shellfish (hamaguri, orient clams).

And the flounder fish (limande).

Some more aïoli.