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Fish
Fish
 
Categories:
Fish
Fish
Alaska Salmon Bake with Pecan Crust
Asparagus and Whitefish à la Casa de Sezim (Espargos com filetes de pescada)
Avocado Mousse with Ocean Trout Tartare and Caviar
Baked Cod, Basque-Style
Barramundi with Macadmia Nuts
Beer-Steamed Perch Fillets
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
Blaff - Poached White Fish with Lime
Bluefin Tuna Carpaccio with Three Mustards
Kiyomi Mikuni
Bobines Farm Trout with Lobster Mashed Potato and Thermidor Sauce
Boiled Cod with Potatoes or Chickpeas - Bacalhau cozido com todos o batata
Braised Salmon
Breaded Fish with Bacon Bits
Brenne Carp Fillet with St. Maure de Touraine Cheese
Brown Trout with Vermouth, Grapefruit and Lime
Butter-Roasted Loin of Line-Caught Sea Bass with Potato Gnocchi
Carolina Halibut with Wild Mushrooms, Butter Beans and Country Ham Juice
Scott Crawford, Raleigh, North Carolina, USA
Carp Fillet Poached in Menetou Wine with Spiced Brunoise Vegetables
Chopped Fresh Mackerel with Tarragon
Cobia Steaks with Black Olive and Caper Tapenade
Jérôme Ferrer, restaurant Europea, Nontréal
Cod Brandade (South of France)
Cod Chiquetaille
Cod Loin with Potato Scales
Cod Marseille-Style
Cod or Turbot Parcels, Japanese-Style
Cod Porto-Style
Cod with a Terrine of Grilled Potatoes
Alain Labrie, La table du chef, Sherbrooke, Québec
Cod with Curly Green Cabbage
Cod with Scallop and Chablis Sauce
Cod with Shallots en Papillote
Cod with Tomatoes and Bayonne Ham
Complete Fish Dinner
Crab-Stuffed Sea Bass with Lemon Sauce
Creamy Salmon and Zucchini Timbales
Creamy Vegetable and Tuna Clafoutis
Crispy Red Mullet with Winkles and Samphire and Shellfish Jus
Dorado (or other fish) cooked in a salt crust
Espada Rolls with Tapenade
Benoît Sinthon, Il Gallo d'Oro, Madère
Étouffé of Halibut with Leek Whites and Sage Jus
Patrick Mathey, anc. chef de La Marée Haute, Îles de la Madeleine
Eurasian-Style Bluefin Tuna Tartar with Poached Quail Egg
Kiyomi Mikuni
Filet of Cod with Saffron Sabayon and Julienned Vegetables
Filets de Cod filets with braised red beetroot, Perigord truffles and salt perfumed with juniper berries and vanilla
Fish Amok
Fish and Coconut Milk Papillotes
Fish and Vegetable Stew - Senegal
Fish Cakes
Fish Carbonade
Fish Carbonade with Beer
Fish Nuggets with Beurre Blanc Sauce
Fish Waterzooi
Fjord Trout with Pecans, Orange Sauce and Rosemary
Flaked Cod and Bananas with Morel Cream
Flaked Cod Lyonnais
Patrick Mathey, anc. chef de La Marée Haute, Îles de la Madeleine
Flying Fish (or White Fish) à la Ritz
Flying Fish (or White Fish) with Rum, Bajan Spice Blend and Ginger
Flying Fish - Basic Recipes
Fresh Salmon and Scallops with White Vermouth
Freshwater Eel with Herbs and Blanche de Hoegaarden Beer
Fried carp with potato salad
Fried Mackerel with Sesame Seeds - Tomi Gun
Fried Mackerel with Sesame Seeds - Tomi Gun
Frog's Legs with Garlic Purée and Parsley Jus
Bernard Loiseau (1951 - 2003)
Gâteau of Frog's Legs and Pig's Feet
Gérald Passédat, Le Petit Nice Passédat, France
Gravlax - Raw Cured Salmon
Grilled Dorado, Barbados-Style
Grilled Mediterranean Sea Bass with Crispy Skin
Grilled Red Snapper with Rougail Sauce
Grilled Salmon and Bartlett Pear Salad with Nuts
Grilled Salmon Tournedos with Citrus Butter, Basmati Rice and Little Seasonal Vegetables
Grilled Salmon with Dill Butter
Grilled Tuna with Roasted Pepper and Fennel Sauce
Grilled Turbot and Artichokes with Pineapple Sage-Infused Oil
Guy Martin, Restaurant Le Grand Véfour, Paris
Grouper Coral Sands
Grouper or Sole Delicia, with Bananas
Hake and langoustine rolls in lettuce leaves with clam broth and little confit tomatoes
Bruno Barbieri, Cotidie, Angleterre
Hake en Papillote with Blue Cheese
Hake Served in Lime Chicken Broth
Hake Terrine with Romanesco and Tarragon
Hake with Bayonne Ham and Mushrooms
Herb-Crusted John Dory with Grainy Mustard Sauce
Herb-Crusted Pacific Halibut with Chive Mashed Potatoes
Horseradish-Crusted Salmon
Gary Danko, Gary Danko restaurant, USA
John Dory
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
John Dory Tartar and Oysters in March Beer Aspic
Flora Mikula, restaurant Flora Mikula, Paris
Korean-Style Fried Fish with Kiwi
Lake Léman Arctic char in hyssop court-bouillon with market vegetables
Bernard et Guy Ravet, L'Ermitage Bernard Ravet, Suisse
Laurentian Trout Layered with Fruit and Vegetable Tartar
Thierry Daraize, Québec
Lemon roasted halibut with quinoa and spring vegetables
Line-Caught Sea Bass Cooked in Coarse Salt with Lemongrass
Philippe Chevrier, Domaine de Châteauvieux, Suisse
Ling Casserole with Herbs and Mustard
Lucie Passédat's Favorite Sea Bass
Gérald Passédat, Le Petit Nice Passédat, France
Mahi Mahi (Dorado) Caprice
Mahi Mahi (Dorado) Cayman Style
Mahi Mahi with Vanilla
Mahi-Mahi with Lemongrass and Garlic, over Cilantro Rice
Maple sugar salmon gravlax
Marinated Fish (Ceviche) Tostadas
Marinated Raw Salmon Rolls filled with Smoked Salmon Mousse
Marinated Sardines
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Marinated Trout on Cucumber
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Matelote of River Fish
Valérie Gautherot, Moulin de l'Abbaye, Périgord, France
Mediterranean John Dory with Rosemary and Caramelized Tomatoes
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Mediterranean Monkfish Poached in Black Olive Oil with Mustard Stalks and Stems
Michel & Sébastien Bras, Bras - Michel et Sébastien, France
Medium-Rare Tuna with Thai Sauce and Crisp Vegetables
Mini Pancakes with Fish and Sorrel Sauce
Monkfish and Coconut Curry
New Wave Sea Bass with Vanilla-Scented Olive Oil
Jacques Chibois, La Bastide Saint-Antoine, France
Nile Perch Roulades on Vegetable Tabbouleh with Cumin and Citrus Butter
Jérôme Ferrer, restaurant Europea, Nontréal
Olive-Crusted Turbot
Joachim Koerper,
Oven Baked Cod on a Stuffed Manzanilla Olives and White Bean Salad
Oven-Roasted Kingklip on Chorizo Risotto
Frank Zlomke, Grande Roche, Afrique du Sud
Pan seared sesame-crusted tuna steaks
Pan-fried Fillet of Sea Bream with Ratatouille and Tomato Coulis
Raymond Blanc, Le Manoir aux Quat'Saisons, UK
Pan-Seared Tuna, Basque-Style
Firmin Arrambide (1946-2016), Les Pyrénées, France
Pauchouse - Burgundian Fish Stew
Perch fillets in mache and lime velouté
Carlo Crisci, Restaurant Le Cerf, Suisse
Petrale Sole Fillet with a Soft Herb Crust and Chive Crushed New Potatoes
David Hawksworth, West Restaurant, Vancouver
Pike Perch with Sesame Seeds and Shellfish Sauce
Thierry Daraize, Québec
Pike-Perch Blanquette with Walnuts
Pike-Perch Fillet with Violet Mustard Sauce and Stuffed Tomato
Pike-Perch Fillets in Red Wine with Green Lentils
Pike-Perch Roasted on its Skin with Green Lentils, Foie Gras, Vanilla Caramel and Toasted Bay Leaves
Pike-Perch with Gâtinais Saffron
Plaice in "demi-deuil", white truffles and spinach cream
Hiroyuki Hiramatsu, Hiramatsu, Japon
Poached John Dory with Lemon Dill Mayonnaise
Poached Norwegian Cod with Horseradish and Dill Oil, Crispy Onions and Potatoes
Poached Trout with Spring Vegetables
Raftsman's Trout Fillet
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Rare tuna steak au poivre
Rare Tuna Tartar with Herbs and Citrus Sauce
Alain Labrie, La table du chef, Sherbrooke, Québec
Red Mullet and Grilled Vegetables with Anchoiade
Stéphane Raimbault, L'Oasis, France
Red Mullet Fillets with Snow Peas
Joachim Koerper,
Red mullet in eggplant scales with basil oil
Carlo Crisci, Restaurant Le Cerf, Suisse
Red Mullet Spring Rolls
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Red Mullet with Ink, Creamy Rice and Squid
Jean-Marie Gauthier, La Villa Eugénie - Hotel du Palais
Red Mullet with Lemon Leek Fondue and Lime Vermouth Sauce
Jacques Chibois, La Bastide Saint-Antoine, France
Red Mullet with Penja Pepper and Chard
Red Scorpion Fish Cooked Three Ways, Aromatic Concassé
Christophe Bacquié, Hôtel du Castellet, France, Corsica
Red Snapper, Veracruz Style
Rice Ragout with Monkfish
Roast Pike-Perch Loin with Christmas Beer and Fruit Fricassée
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Roast Turbot with Braised Calamari and Piquillo Peppers, and Tomatoes Cooked in Basil and Olive Oil
Roasted Cod
Roasted halibut with vegetables
Roasted Monkfish with Camembert Cream Sauce and Espelette pepper
Michel Bruneau - Restaurant La Bourride
Roasted Pike-Perch with Shallot Fondue and Red Wine Sauce
Bernard Loiseau (1951 - 2003)
Rouelle of Wild Turbot with Sorrel
Gilles Etéocle, Hôtel restaurant La Poularde, France
Salmon and Potato Cakes
Salmon and Rice Stuffed Pastry with Dill Sauce
Salmon and Saint-Nectaire Roulade with Fennel Coulis
Guy Martin, Restaurant Le Grand Véfour, Paris
Salmon and Sole Braids with Cilantro Sauce
Salmon Poached in Green Tea, Chamomile and Grapefruit Zest with Sauce Vierge
Jean-Pierre Challet, The Fifth, Toronto
Salmon Puffs with Real Beurre Blanc
Salmon with Sorrel MS
Sautéed John Dory filets, celeriac puree, strong coffee sauce
Hélène Darroze, Restaurant Hélène Darroze, Paris
Sautéed Red Snapper, Caribbean-Style
Scrambled Egg and Smoked Salmon Millefeuilles
Sea Bass Borsch, Mikuni-Style
Kiyomi Mikuni
Sea Bass Flambéed with Fennel
Sea Bass Tartare and Quinoa with Sweet Spices and Carré Frais
Sea Bass with Leek, Potato and Truffle
Sea Bream and Citrus Tartare
Sea Bream Curry
Sea Bream in Guerande Sea Salt Crust
Sea Bream Roasted with Bay Leaf and Lemon with Fennel Seeds and Green Tomato Jam
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Sea Bream with Fennel and Ginger Scales
Jacques Le Divellec, anc. chef propriétaire Le Divellec, Paris, France
Sea Bream with Saffron and Sherry Vinegar
Sea Perch with Black Hojiblanca Olive Vinaigrette
Seared Onaga with Chili Tobiko (Flying Fish Roe) Beurre Blanc
Seared Red Mullet with Tomatoes, Basil and Thyme Flower with a Warm Bitter Herb Vinaigrette
Jean-André Charial, Oustau de Baumanière, France
Seared Tuna Medallions with Herb Mousseline and Beet Ravioli
Bernard Villain, restaurant Charbonnel, Périgord, France
Skewers of Arugula-Wrapped Pangasius with Shrimp Broth
Jérôme Ferrer, restaurant Europea, Nontréal
Slice of salt cod with seasonal vegetables, Gaeta olives and confit tomatoes
Valeria Piccini, Caino, Italie
Smoked Salmon with Avocado and Shrimp Tian
Smoked Salmon with Green Peppercorn Mousse
Smoked White Tuna with Fresh Figs and Pine Nuts
Helena Arzak
Sole Fillets with Orange
Christian Ulweling, l'Auberge du Moulin Hideux, Belgique
Sole rolls steamed with lemongrass (348.5 Calories)
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Sole Rolls with Bayonne Ham with Cider Jus and Sesame Beignets
Firmin Arrambide (1946-2016), Les Pyrénées, France
Sole with Camembert Broth
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Steamed Sea Bass Fillet with Chanterelles and Shellfish Marinière
Bernard Villain, restaurant Charbonnel, Périgord, France
Steamed Trout Fillet with Carrot Juice and Crispy Skin
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Summer Garden Tuna
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Tasmanian Sea Trout Tartar with Goat Cheese
Tetsuya Wakuda, Tetsuya's, Australie
Teriyaki Salmon with Stir-Fried Peppers
Thinly sliced salmon marinated in maple syrup and whisky
Tilapia and zucchini roulade with sundried tomato filling
Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec
Tomatoes Stuffed with Smoked Salmon
Trout Amandine
Trout en Papillote, with a Fresh Ginger Emulsion and Preserved Lemon Zest
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Fillet Roasted on its Skin with a Herb Emulsion
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden Vegetables
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White Wine
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Medallions with Chive Butter
Trout Meunière
Trout Stuffed with Pear, Hazelnus and Oregano
Jean-Paul Jeunet, anc. Restaurant Jean-Paul Jeunet, Arbois, France
Trout with Sarasson Cheese
Tuna Rolls (Maki)
Tuna rolls with cucumber and watermelon (256.8 calories)
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Tuna Steaks with Artichoke Hearts, Beef Marrow and Beer Jus
Tuna Tartlets with Green Olive Purée, Sesame Oil and Muscat Vinaigrette
Bernard Villain, restaurant Charbonnel, Périgord, France
Tuna with Saffron and Coconut
Turbot Cooked on the Bone with Hazelnuts, Cooked Ham, Tomato and Chard Leaves
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Turbot in Papillote, Mediterranean-style
Turbot Meunière with Beets and Capers
Stéphane Raimbault, L'Oasis, France
Turbot Steaks Argenteuil
Turbot with Cider
Gilles Tournadre, Restaurant Gill, Normandie, France
Turbot with Fresh Peas and Lemon Thyme
Turbot with Licorice and "Lard d'Arnad" Emulsion
Pierre Carrier, Le Hameau Albert Ier, France
Wasabi Salmon Fingers in Phyllo with Kiwi Dipping Sauce
Wels Catfish Fillet with Krautfleckerln (cabbage and noodles) and red wine mustard sauce
Christian Petz, Palais Coburg, Autriche
Wild Alaska cod loins with pistachio and lime crust
Wild Salmon with Cress and Chive Cream
Wild Salmon with Garlic Mashed Potatoes
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