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)

Tamago-dofu (egg tofu)

This is a pleasant Summer dish. Tamago dofu, egg tofu. It’s not really tofu as it doesn’t contain soy at all. It’s an egg custard.

It’s very easy :
-break eggs, add a similar volume of water, a little soy sauce and a little mirin.
-beat well, pour in a mold and cook in a steamer (about 20 minutes, check with a toothpick)
-un-mold and cut when it’s cooled. Serve chilled.

To get esthetic perfection (not like here), pour your eggs twice or more through a fine mesh skewer to eliminate the foam.

You can use stock or dashi as the liquid, substitute soy sauce by salt and mirin by honey.

My box didn’t fit in my steamer, so I took a wide pan, in the bottom, a layer of kitchen paper, a plate, a second layer of paper, my box, the lid… Don’t forget to put water in the bottom of the pan.

Chilled crab flesh (with lemon juice, a little awamori sweet sake and hot chili).

A flower of basil.

Tagine vapeur – Steamed tagine

That’s a sort of steamed pot-luck. Add the things you want to cook longer first.
Favorite shops are closed as it’s a national holiday. I didn’t do shopping, so I found in the freezer some chicken and in the fridge :
Shallots (main flavor of that steam)
Sweet potato (in thin slices)
Edamame beans
Spinack stalks, and leaves (rolled)
A dried chili, a stalk of rosemary. That’s all that is needed.
With yesterday’s bread, and shredded daikon radish (toppings are salt, sansho, and sesame).

(meal with 1/2 of the amount of chicken on the photo)
Cal 461.3 F9.2g C60.2g P36.5g
With all the meat and half the chicken, you can have a very high protein meal.

FR:
Magasins fermes pour cause de jour ferie. C’est un melange cuit a la vapeur, les ingredients qui cuisent moins sont ajoutes apres :
du poulet
de l’echalote qui parfume le tout
de la patate douce en fines tranches
des haricots edamame
une branche de romarin, un piment
des epinards en branches, les feuilles roulees.
Avec le pain d’hier, et du radis daikon rape, saupoudre de sansho, sel et sesame.