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)

Ryori, a Japanese classic menu… (compilation by cooking techniques)

Quick list of Japanese “classics” to help you navigate on this site. That’s not complete at all. I tried to make it representative. I often make them with a twist, but I tell you in the post.

Short memo about the Japanese meal

-all dishes are brought at the same time, ideally served in individual dishes, one plate per item.
-there is rice + soup + three items. Or more.

The items, called okazu tend to be side-dish sized. On the menu in restaurants, traditional style was to present the okazu by cooking technique.


GOHAN, rice
rice cuisine list ***** sushi list

and ONE :

A soup to drink !

DASHI (basic stock tutorial)
vegan dashi tuto
misoshiru (miso soup, in many posts)
shijimi miso soup
clear soup
O-zoni New Year soup
sake kasu Winter white soup

And THREE, FOUR, FIVE… many :


お造り o-tsukuri
Normally, that’s a term for seafood sashimi, raw seafood. I don’t *cook* it of course.

scallop sashimi
calamari sashimi noodles
hamo no aburi (flamed sashimi)
hiya yakko (chilled tofu cubes)
konnyaku faux-sashimi

Cold dish with sauce.

shira-ae veggies
goma-ae kogomi (sesame fiddle heads)
snappy beans and shrimps in kimizu-ae (yolk sauce)

蒸し物, mushimono
egg tofu
dobin mushi (steamed soup)
okowa kabocha (steamed pumpkin with rice)
steamed scallop

御浸し, o-hitashi
mustard green o-hitashi
green leaf maki
reishabu (poached meat)

揚げ物 agemono
Fried dishes.

tempura (tutorial)
kakiage (mixed tempura)
karaage fish
agedofu, fried tofu DIY
kaki-furai (fried oysters)

焼き物, yakimono
Grilled dishes.

shioyaki (salt grilled fish)
kabayaki conger eel
yakiniku, beef BBQ
yakitori (chicken skewers)
teriyaki chicken(the “real” thing, recipe)
teriyaki fish
miso yaki chicken
miso yaki fish
dengaku (skewers)

Grilled on the hot plate.
Beef liver teppanyaki
okonomiyaki (compilation)
ika-yaki (calamari)

煮物, nimono

pumpkin kabocha no nitsuke
kakuni (pork)
beef shigure
buri daikon (fish and radish)

炒め物 itamemono

champuru (Okinawan scramble)

漬物, tsukemono
wasabi leaf tsukemono
daikon radish leave tsukemono
dashi’t, Obanazawa pickle
pink lotus root tsukemono

酢の物, sunomono
Quick vinegar pickles. Salads with lots of vinegar.

potato sarada
daikon ume sarada
kabocha sarada

About yuzu, tofu, Hokkaido hotate (scallop sashimi) and tender green

A fresh light lunch full of subtile flavors.

That’s the meal, presented the Japanese way, all the dishes on the table. But you don’t un-French yourself ever, so there is an order to eat this.

The first dish is the tofu. It’s not ordinary tofu, but yuzu tofu. It is flavored with juice of yuzu citrus. That’s fresh, and light. The texture is different, a little on the side of jello, but not much. It is served with soy sauce.

I added shichimi togarashi, the Japanese 7 spice mix.

Then the sashimi of scallops, with wasabi and soy sauce. It’s the main dish.

The salad : Shredded cabbage and red sweet pepper. The dressing is
ponzu and you get ponzu by mixing soy sauce and the juice of the citrus of your choice. I used the juice that escaped when I cut the fruit below and the leftover of my soy sauce.

The dessert. It’s not a yuzu , it’s not a no-yuzu. Well, they created this type of edible yuzu. The original yuzu is full of seeds, so its juice and rind are used as flavoring but you cannot it the flesh. Then it’s quite sour. This one is sweet, and it has a yuzu flavor. There are a few seeds. They call it natsu-muki ( in direction of Summer). Yeah, let’s go…

Crispy noodles with seafood ankake

Crispy fried ramen noodles. I buy them like that.

With stir-fried scallops, shrimps, nanohana (rape blossom), carrot, soy bean sprouts…

Covered by ankake. It’s a sauce thickened with katakuriko (potato starch). It has too be not too thick want a pudding, but the thickest possible for a sauce, to avoid making the noodles lose crispiness in the liquid. I flavored the sauce with aji chili, garlic, onion, oyster sauce.

Serving : place the noodles in places. Top with the seafood (if cooked separately). Bring the very hot sauce on top. Add (according to personal taste) Sichuan pepper, fragrant sesame oil, black rice vinegar.
You have to eat it immediately after the sauce is poured if you want the noddles to stay crispy.

A side of maguro (local tuna) sashimi (bought that way).

Thinner crispy noodles :

sara-udon / age-soba

Fragrances and flavors sealed in the shell

Another scallop appetizer, very simple and tasty. That’s the 5th and last for that day and that set.

The rest of the series of scallops in their shell :

Japanese sashimi (otsukuri)

fruity Korean sashimi

Creamy miso (brasero)

bataa-shoyu yaki (brasero)

An old anecdote… That was at work and we were “dispatched” in a company that also owned a (pretentious ?) little restaurant. Probably they were good cooks, I can’t tell. Mr. Boss was really huge with all the health problems that come with over-weight. At that time, he was on a strict. Surprisingly, he invited us for lunch. That could have been nice, but he had chosen the menu and everybody was served the same as himself. The main dish was a sealed shell like this, served on a pile of 3 huge precious plates, on superb table cloth, with silver cutlery, in a dining-room where you can’t help thinking “Oh my, what happens if I let anything fall on that white carpet that seem to be made of silk. Our lunch was just that. Oh, 3 leaves of cute bonsai salads that came before. No bread on the table (too much temptation for the dietomane). Carbonated water, and flat water, in heavy crystal glasses. 3 glasses for water. Isn’t that chic ? The third to make a cocktail of the 2 liquids, I guess.
There was a dessert, to make it totally cynical : a plate of fruits with half a lichee, a slice of grapefruit and a cherry. The meal was lasting eternally. You know, that was as grand-ma said : take your time, eat slowly, enjoy conversation, don’t stuff your face. We ate every leaf of parsley, every crumb of the sealing dough, the stalk of the cherry and the rind of grapefruit -they said it was organic. That was not that bad as we had a chunk of sugar and a Creap (faux cream) with coffee.
And after that, no more time to eat our bento lunch boxes, we were good for 8 hours of hunger, well of work, plus 20 looong minutes of greetings… and then as soon I was in the street I sprinted to the nearest takoyaki booth and devored dozens.

The scallop and a set of veggies.
Yellow paprika, parsley, peel of yuzu citrus, a few bits of raw ginger.

Nanohana, it’s rape green blossoms.

Wet that with awamori, the sticky rice alcohol popular in Okinawa. It’s sweet and fruity. If you are adventurous, there is this : a condiment made of the same alcohol and small Okinawan (fierce) small chilis.

Seal with dough. I just mixed flour and water and I don’t eat it, but you can use pastry dough and then it can be eaten.
Then bake 10 to 15 minutes in a very hot oven. At 10, it’s rare and the dough is under-cooked (not eatable). At 15, it’s well done and the dough is good to be eaten. I prefer my shellfish rare, which is why I don’t try to eat the dough. If you use frozen shellfish, you can put them frozen and get them rare at the time the dough is OK.

Then you open… and it’s full of fragrances.
Just add salt and a few drops of argan oil (fragrant sesame oil otherwise).
Serve with a glass of chilled San Pellegr… I’m kidding. You should have some awamori left.
It’s really fine… to start a meal.