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)

Mousse de saumon et pain polaire

A little Nordic table : smoked salmon mousse, cardamom polar bread and some greens…

A creamy fishy spread.

Freshly made bread (Recipe here).

Fresh and feisty…

Chaudrée de saumon brumeuse et anisée – Misty anise flavor salmon chowder

The mist is steam… as it’s really cold and that soup is optimistically hot…
Did you know chowder is a “mispronunciation” of chaudrée ? And the latter comes from chaudron (hot pot, melting pot). On the Atlantic coast areas of France, they had the habit of cooking that veggie and seafood soup. Fishers exported it…

Salmon, kabocha pumpkin, red onion in water. That’s all. Or nearly, I added a few seeds of anise and a little pastis (anise liquor). Slow cook… not too long.

I had fat cuts of salmon as you see, it’s full of great omegas. So I skipped the cream or bacon. I added a little sakekasu instead. And sea salt.

sake kasu

Let’s peep here to discover the side dish…
A bifun (rice noodle) soy sauce stir-fry with cabbage, hot chili and yuzu citrus.

Cal : 564 F13.3g C78.4g P31.6g