Parcels of fish fillet in spinach

(Found inTextsStagesIngredients)
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
230K5 2 hours 23 min. March 18^th 2013

Salmon "en papillote" with small vegetables

(Found inTexts)
A fresh salmon escalope just salt and pepper with small dices of small vegetables.
237K 15 1 hour 28 min. June 22^th 2011

Fish fillet in express cooking envelope

(Found inTextsStagesIngredients)
Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.
336K 23.8 1 hour 19 min. June 11^th 2011

Mexican ceviche

(Found inTextsIngredients)
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
352K 15 3 hours 9 min. October 13^th 2010

Grilled fillet of salmon with corn-salad cream

(Found inTextsStagesIngredients)
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
261K 13.9 1 hour 14 min. October 13^th 2010

Fillet of pollack cooked in two stages

(Found inTextsStagesIngredients)
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking will give you a fish that's lightly crisped on the outside and...
171K4.7 1 hour 40 min. January 23^th 2011

Salmon marinated like herring

(Found inTextsStagesComments)
In this recipe, the salmon is cured in coarse salt, then left to marinate in oil with herbs, spices, carrots and onions. Salmon prepared like this is served sliced thinly on a bed of potatoes.
134K 44.6 1 day 38 min. December 4^th 2011

Tournedos Rossini

(Found inTextsStages)
Tournedos Rossini is a very chic recipe, allegedly inspired by the famous composer. It consists of fried fillet steak, served on buttered toast, topped with a slice of foie gras and a delicious sauce made by deglazing the cooking pan with port or Noilly Prat.
330K 33.7 46 min. August 26^th 2021

French-style peas

(Found inTexts)
A traditional French recipe, "Petis pois à la Française", with a personal twist, but very easy to prepare. It is an ideal accompaniment for meat, poultry or even a grilled fillet of fish.
154K3.8 28 min. July 15^th 2012

Fish fillet with preserved lemons

(Found inTextsStagesIngredients)
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.
117K4.3 36 min. January 30^th 2013

Red sea bream fillets in a soy-sauce marinade

(Found inTextsStagesIngredients)
In this recipe, fillets of red sea bream are marinated in a mixture of soy sauce, lime juice and olive oil before being pan fried.
92K4.9 25 min. March 16^th 2014

Tender tuna

(Found inTexts)
Cooking tuna can be tricky: undercooked it is unappetising, overcooked it dries out rapidly. Here is a method which guarantees that your tuna will be perfectly cooked and tender.
148K4.7 49 min. March 26^th 2014

Fillets of sole meunière

(Found inTextsStagesIngredients)
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the...
182K4.3 24 min. November 10^th 2014

Fish in a seed crust

(Found inTextsIngredients)
Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.
80K4.2 30 min. June 1^st 2014

Turban of sole with langoustines

(Found inTextsStagesIngredients)
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.
86K4.1 1 hour 44 min. November 23^th 2014

Cod loin with saffron

(Found inTextsIngredients)
A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron.
104K4.4 47 min. December 17^th 2014

Red mullet fillets in a quick marinade

(Found inTextsStagesIngredients)
For this recipe, the marinade is made in a jiffy: oil, lemon, parsley, salt and pepper. The red mullet fillets are marinaded for an hour, then pan-fried quickly. They are served with plain white rice.
73K4.7 1 hour 21 min. February 22^th 2015

Baked salmon fillet

(Found inTextsStagesIngredients)
This is a quick recipe for salmon fillet, surrounded by sliced potatoes and baked with lemon juice, olive oil and herbs.
103K4.6 33 min. March 26^th 2015

Mackerel Fillets in White Wine

(Found inTextsStages)
Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better. Here is how to create this classic yourself, step by step.
52K3.7 2 hours 26 min. October 28^th 2015

Mixed salad stack

(Found inTextsStagesIngredients)
A stack ("pressé" in French) can be made of sliced vegetables or other ingredients piled up and pressed in a ring mould to keep them in shape. The ring is removed before serving. This stack consists of tomato, avocado, red onion, hard-boiled egg and anchovy fillets. Serve surrounded with with a...
55K5 30 min. November 25^th 2015

Herbs in the kitchen

Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients. A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you...
184K 13.9 August 29^th 2023

The secret of cooking until "done"

This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...
15K4.4 November 26^th 2012

Lemon in recipes

Let's take a look at the lemon, yellow or green, which is used in a whole host of recipes, both sweet and savoury. It brings both its taste, and the small acidity that makes its charm. Mind you, I'm not talking about lemon used as an anti-oxidant that prevents it from turning black, or to just spice...
12K5 October 23^th 2017

Chive flowers

Did you know that? Chive flowers are not only a beautiful purple color, but they are also edible and delicious.
42K4.4 May 29^th 2019

The skin side of the fish first?

When it comes to cooking fresh fish, if it's filleted with its skin on and you're planning to pan-fry it in a little olive oil, for example, you might ask yourself the following question: Which side, skin or flesh, should come into contact with the pan first?
18K4.4 February 13^th 2021

Remove bones from fish

Let's talk about fish: It's not a scoop, it's much more pleasant to eat fish from which all the bones have been carefully removed, even if it's a rather painful and time-consuming job, the result is worthy of your efforts. Here are some important points to keep in mind.
8,3745 October 16^th 2021

Sausage broth

I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached.
5,3475 June 28^th 2023