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)

Sashimi sudachi somen (via Gourmande in Osaka)

Last year…

Sashimi, raw slices of salmon and tai fish. Somen, white vermicelli noodles. Sudachi, small green lemon. All that refreshed by ice-cubes. I poured a little sudachi juice on the fish 15 minutes before. In a cup, the rest of juice + soy sauce = sudachi ponzu. I added ice-cubes, a little water. Shredded a cucumber, added to the veggies that came with the sashimi (shredded daikon radish, sprouts, leaves of shiso). Boiled the somen noodles, 2 min, ref … Read More

via Gourmande in Osaka

Like sakura and matcha… Comme sakura et matcha… (via Gourmande in Osaka)

Last year…

The sashimi has the delicate pink whiteness of the sakura. It's "tai" fish. With fresh wasabi. The soup looks like matcha. It's a classical cress soup. Cress mixed with a cooked potato, slowly reheated. With sour cream. There is a bowl of hatsuga genmai brown rice, and a cup of green tea. Cal 524.2 F6.8g C78.6g P37.6g FR Le sashimi de tai (daurade) a la teinte blanche-rose des sakura (fleurs de cerisiers). La soupe qui ressemble a un bol de the m … Read More

via Gourmande in Osaka

Oyi neang guk, seki-han and daurade flambee au pastis.

This meal is a psychedelic mix… well, I ate it in 2 steps, the Provence style fish with rose wine. And after a break, the 2 Asian dishes, Japanese seki-han (red rice) and a Korean cold cucumber soup.

This is oyi neang guk (오이냉국). The recipe is here, from the blog of Kourmet. My julienne of cukes could have been finer… and my fingers shorter ? Well, they were very mature and on the soft side.
That was excellent and super super hot… because the recipe said half a red chili pepper and green chili pepper, probably one half in total. Then, I was with 2 halves of peppers sold as “hot hot-chili” for some reason (they are at the hottest of the year now ! ), and I thought “I would do nothing with the rest of peppers, so let’s put them all.”. Waaaah !!! But you feel refreshed a few minutes after.

The red rice (mochi-gome sticky rice, genmai brown rice and azuki beans) was sweet…

Served with goma-shio.

Other sekihan posts :
Les nympheas, impression lunch

torimune chirashi zushi – bird sushi

sekihan, red rice

So now, this beauty. It’s a red tai (Japanese snapper, daurade), emptied, scaled off, in olive oil, sea salt, herbes de Provence… Dry garlic chips on the sides.
First a siesta of 15 minutes.
Then 10 minutes under the grill (broiler).
10 minutes siesta.
5 minutes under the grill… and ffff :

It’s flambled (blazed) with pastis, French anis liquor : pour 0.5 mm of your liquor in a small metallic cup or a metallic ladle. Heat the bottom with a lighter till you can smell the alcohol. You can quietly pour 1/2 over your fish, set fire in the cup, pour the rest in one move… oops a bit late for the photo.

With celery stalks and leaves and cherry tomatoes. The veggies could have been baked too, but in this season, I prefer them raw.

Cal 579 F13.4g C61.0g P61.8g

Sashimi sudachi somen

Sashimi, raw slices of salmon and tai fish.
Somen, white vermicelli noodles.
Sudachi, small green lemon.

All that refreshed by ice-cubes. I poured a little sudachi juice on the fish 15 minutes before.
In a cup, the rest of juice + soy sauce = sudachi ponzu. I added ice-cubes, a little water.
Shredded a cucumber, added to the veggies that came with the sashimi (shredded daikon radish, sprouts, leaves of shiso). Boiled the somen noodles, 2 min, refreshed.