Fish Crustaceans and Shellfish

Appears in

Cuisine of the Sun

Cuisine of the Sun

By Roger Vergé

Published 1979

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Nage of Freshwater Crayfish Tails with Beurre Blanc

Gratin of Oysters with Champagne

Cockles with Still Champagne

Fricassee of Lobster with Sauternes Sauce

Civet of Lobster in Burgundy

Crawfish with Paprika

Grilled Crawfish with Basil Butter

Scallops with Leeks

Braised Chicken Turbot with Sorrel

John Dory with Spring Vegetables

Bourride from Agde

John Dory as Cooked by the Suquet Fishermen

Baked Sea-Bream with Bayleaves and a Fondue of Oranges and Lemons

Sea-Bass Fillets with Lettuce Leaves

Small Red Mullet Pierrot’s Way

Escalopes of Fresh Salmon Marinated with Basil

Escalopes of Fresh Salmon Marinière

Fricassee of Sole with Mussels and Saffron

Goujonettes of Sole with Artichoke Hearts

Paul’s Baked Pike