Tag Archives: poisson

Aonori kibinago no kara-age

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kibinago (silver stripe round herring) are these small mini-fish, often to small to cut them. So frying is the way to go. I’ve seen addition of aonori seaweed for frying and retained the idea.

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Kara-age :
Rinse the fish. Sprinkle salt and pepper. Heat frying oil. Mix flour, potato starch and aonori (seaweed flakes).
Pass the fish in the mix of flours and fry. Add a little more aonori on top.

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Eat them whole, so you intake all the calcium in the bones.

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Sides : lettuce with black rice vinegar, sesame carrots, salted goya (bitter squash) and polished germinated rice.

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Maquereau au four – baked mackerel.

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Spring is a bit this year. Let’s enjoy baked fish.

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Okinawan yellow skin potatoes. New.

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A bed of baked potatoes with a fragrance of white wine.

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Tarragon brings an interesting flavor.

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Cover with the mackerel (maquereau).

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With a quick ciabatta.

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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)

Coucou, coulibiac !

I dreamed of a mini-coulibiac in a buttery flaky crust…

… with salmon trout, spinach

…rice, quail eggs.

There were eggs everywhere.

2011 Easter

Yep, it’s a seasonal thing.