| Recipe Title |
Type |
Cuisine |
| Seafood Cakes with Lemon Creme Fraiche |
Seafood |
French |
|
Including shrimp and scallops along with crabmeat gives the cakes a particularly robust flavor accented with a little hot chile. |
| Salmon Tartare |
Seafood |
French |
|
Paired with a tossed green salad, this tartare makes a perfect luncheon dish alone, or a great starter for spring and summer dinners. |
| Dungeness Crab in Aspic with Crab Bisque, Crème Fraîche and Caviar |
Seafood |
French |
|
|
| Pan Seared Sturgeon in Bouillabaisse Emulsion |
Seafood |
French |
|
|
| grilled flat fish in Provençal garlic-basil sauce |
Seafood |
French |
|
|
| Seafood Fricassée |
Seafood |
French |
|
|
| Bangus French Style Sardines |
Seafood |
French |
|
|
| Marinated fresh sardine filets (Filets de sardines mariné a l'huile |
Seafood |
French |
|
|
| Grilled Oysters with Fennel Butter |
Seafood |
French |
|
|
| moules mariniere |
Seafood |
French |
|
clean the mussels in cold water. Do not eat mussels unopened. |
| BAKED SALMON WITH PERNOD |
Seafood |
French |
|
|
| Coquille Saint Jacques |
Seafood |
French |
|
|
| Coquilles St. Jacques Amoricaine |
Seafood |
French |
|
|
| Coquille St.jacques Savoie |
Seafood |
French |
|
|
| Filets of Sole Veronique |
Seafood |
French |
|
Well worth the effort. Enjoy.. |
| Coquilles St. Jacques A La Parisienne |
Seafood |
French |
|
This is the classic French version. It is truly delicious. |
| Coquilles St. Jacques |
Seafood |
French |
|
|
| Salmon En Croute |
Seafood |
French |
|
This can be served hot or cold and is good for brunch, lunch, or dinner. |
| Coquille St. Jacques |
Seafood |
French |
|
This might not be as good as some methods, but it's fast, easy and still delicious. |
| Salmon Tartare (tartare de saumon au gingembre) |
Seafood |
French |
|
|
| Lobster Newbert |
Seafood |
French |
|
|
| Coquille Saint Jacques |
Seafood |
French |
|
|
| Coquilles St Jacques |
Seafood |
French |
|
I've had this recipe for about 40 years. It's wonderful! and I'm glad you asked for it because I haven't made it in ages - it's on the menu for this weekend. |
| Boiling a Lobster |
Seafood |
French |
|
This is quite under-salted relative to sea water (the baseline for cooking all seafood). Additional salt may be used based on sauce/preparation. |
| Lobster Cocktail With Brandy |
Seafood |
French |
|
Can also be made with crab meat. Makes a great appetizer!! |
| Coquilles St. Jacques |
Seafood |
French |
|
|
| Frogs' Legs Poulette |
Seafood |
French |
|
Frogs' legs taste like delicate tender chicken , so anything that goes well with chicken would do well as a side dish. Enjoy |
| Oven-Steamed Seafood en Papillote |
Seafood |
French |
|
Variations: You can use sweet red,yellow,or green peppers or tiny green beans in place of the carrots. You can use scallions(cut in thin strips) or chives(cut in 3-inch lengths) in place of the leeks. You can use basil,coriander,thyme,or parsley in place of the dill.
This recipe sort of says it all. Hope it works for you. Enjoy.. |
| Fish Fillets en Papillote |
Seafood |
French |
|
|
| Sea Bass- Loup au Fenouil |
Seafood |
French |
|
Sauce is great with any fish. Weve used it with oyster and scallop recipies. Enjoy |
