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10/13/2009
Sauerkraut with Fish in Cream Sauce

This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
Issue #124
05/31/2007
Salmon and Whiting Terrine
Before serving this elegant terrine, remove it from the refrigerator and let it sit for 20 minutes—this will take the chill off and heighten the taste.
Issue #103
08/28/2007
Whole Poached Salmon with Cold Mayonnaise (Saumon Poché à la Mayonnaise)
This French dish is a delicate and delicious way to prepare salmon.
Issue #98
12/06/2005
Poached Black Bass in a Rich Nage
This dish was created by chef Eric Ripert of Le Bernardin in Manhattan.
Issue #84
12/15/2005
Fish Filets with Potato Scales
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
Issue #79
12/15/2005
Roasted Sea Bream on a Bed of Red Peppers
This dish is prepared with a luminous wine from Jurançon.
Issue #79
08/11/2005
Provençal-Style Salmon with Shaved Fennel
This is a specialty of Le Train Bleu in Paris.
Issue #56
03/06/2007
Cold Poached Cod with Tarragon Sauce
The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish.
Issue #53
09/03/2002
Kipper Pâté
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Issue #50
10/23/2000
Skate Cooked in Clarified Butter with a Brunoise of Fruit and Vegetables in Vinegar Sauce
In the hands of the Apicius kitchen staff, careful peeling and precision dicing transform fruits and vegetables into the mixture of tiny flavor-filled jewels known as a brunoise.
Issue #35
03/08/2007
Anchovy and Onion Tart
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
Issue #32
10/09/2000
Pissaladière
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
Issue #32
03/08/2002
Warm Salmon Filets with Fennel Emulsion and Provençal Olive Oil
Wild salmon (i.e., not farm-raised) from the Pacific Northwest is sometimes available at premium fish markets. It's well worth looking for.
Issue #29
03/14/2002
Stuffed Squid with Lobster Sauce
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
Issue #20
03/20/2002
Fish Soup with Crayfish Ravioli
Jacques Maximin’s version of the classic Provençal soupe de poisson is emblematic of his bold but refined cooking.
Issue #17
03/20/2002
Warm Red Mullet and Artichoke Salad
Red mullet is shown to great advantage in this warm salad of diverse ingredients.
Issue #17
08/08/2007
Bouillabaisse
The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock.
Issue #14
09/11/2007
Breton Fish Stew
In this rustic fisherman's stew, the greater the variety of fresh fish, the better.
Issue #10
01/19/2007
Salt Cod and Vegetables
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
Issue #1
09/11/2009
Crispy Salmon with Creamed French Lentils
Multi-textured lentils are the real stars of this meal while the salmon is left straightforward and unadorned. Continue...
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Source: Eat Blog Sleep
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