In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
This French dish is a delicate and delicious way to prepare salmon.
This dish was created by chef Eric Ripert of Le Bernardin in Manhattan.
This rich and creamy soup is a favorite in the coastal regions of France.
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
Vermouth adds body and character to many dishes, especially ones with fish or chicken.