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Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder.
Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
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.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
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.
Red mullet is shown to great advantage in this warm salad of diverse ingredients.