French Food, Recipes and Cuisine

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Narrow Results You've Selected: French Fish Saveur Recipe Remove all Difficulty Easy (27) Medium (19) Hard (1) Course Main Course (35) Appetizers (9) Soups & Stews (5) Salad (3) Sandwich (2) Show all... Bread (1) Breakfast/Brunch (1) Condiments and Sauces (1) Side Dish (1) Season Summer (19) Fall (12) Spring (12) Winter (11) Occasion Backyard BBQ (1) Birthday (1) Cocktail Party (1) Easter (1) Technique Bake (11) Saute (10) Poach (9) Fry (7) Slow Cook (5) Show all... No Cook (4) Chill (3) Stew (3) Grill/Barbecue (2) Roast (2) Broil (1) Steam (1) 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 = "Topic:Recipe"; var omni_prop8 = "Cuisine:French,Main Ingredient:Fish,Source:Saveur,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 12/15/2005 Roasted Sea Bream on a Bed of Red Peppers This dish is prepared with a luminous wine from Jurançon. Issue #79 10/05/2007 Fishermen's Soup This rich and creamy soup is a favorite in the coastal regions of France. Issue #77 10/05/2007 Grilled Sea Bass This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France. Issue #77 10/05/2007 Sea Bass with Grapes Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants. Issue #77 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 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 02/27/2002 Sole Sautéed in Butter We’ve always loved sole meunière (meunière means in the style of the miller’s wife—i.e., it involves flour), and this is the way we prepare it in our own kitchen. Issue #40 10/23/2000 Pan-Grilled Scallops with Bay Leaves In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best. Issue #35 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 10/20/2000 Roasted Whole Fish with Herbs Corsicans often make this dish with loup de mer, or sea bass. Farm-raised striped bass is a good substitute in America. Issue #34 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 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 03/14/2002 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 « Previous 1 2 3 Next »