Fish Recipes and Menus from Saveur Magazine

12 results
Narrow Results You've Selected: Fish Winter French Remove all Source Saveur (11) Eat Blog Sleep (1) Difficulty Medium (7) Easy (4) Hard (1) Course Main Course (9) Appetizers (3) Soups & Stews (3) Breakfast/Brunch (1) Technique Bake (4) Poach (4) Saute (4) Slow Cook (2) Chill (1) Show all... Fry (1) Stew (1) Topic Recipe (12) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:French"; var omni_prop8 = "Main Ingredient:Fish,Season:Winter,Cuisine:French"; var omni_pageName="saveur:"+omni_prop12; 01/09/2013 Salmon and Scallops à la Nage The aroma of a California bay leaf lends subtle sharpness to this essential French dish. Issue #153 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 10/05/2007 Fishermen's Soup This rich and creamy soup is a favorite in the coastal regions of France. Issue #77 09/03/2002 Mushroom-Stuffed Sole in a Pastry Crust Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977. Issue #50 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 03/08/2007 Anchovy and Onion Tart A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare. Issue #32 03/14/2002 Sole with Cider Sauce 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. Issue #21 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 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... Does Not Apply Source: Eat Blog Sleep 02/06/2007 Poached Sole with Vermouth Vermouth adds body and character to many dishes, especially ones with fish or chicken.