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)

Meunière in Winter light

Simple classic.

Hirame : flat eye fish.

Click on the thumbnail to see the face bigger if you want.

These pink fish are farmed not far from here. They would be olive flounders or bastard halibuts but it seems the name hirame is used for different species. For cooking, I do as if they were soles.

Coated with flour and butter fried.

Pommes de terre à l’anglaise. English potatoes. A fancy way to say boiled.
Okra, à l’anglaise too.

Tomates cerises à la croque au sel. Cherry tomatoes to crunch with salt. A fancy way to say raw.

Cal 476 F10.1g C68.5g P30.2g