Fish, Shellfish and Crustaceans

Appears in

Cuisine Gourmande

Cuisine Gourmande

By Michel Guérard

Published 1978

About

© 1978 All rights reserved. Published by Macmillan.

In this section

50 Poached Oysters in Green Waistcoats

51 Scallops with Shredded Endives

52 Didier Oudill’s Braised Scallops in their Shells

53 Scallop Mousse with Crayfish Sauce

54 Truffled Lobster with Tomato and Basil

55 Freshwater Crayfish Paupiettes with Thyme

56 Roast Lobster

57 Poached Lobster, Crawfish or Freshwater Crayfish

58 Lobster Cakes with Glazed Carrots

59 Sardines Marinated in Red Wine

60 Salmon ‘en papillote’ with braised vegetables

61 Bass cooked in Seaweed

62 Sea-Bream in a Salt Crust

63 John Dory in a Pepper Sabayon Sauce

64 Skate with Sea-Urchins

65 Whiting with Julienne Vegetables

66 Salt Cod Bouillabaisse

67 Charcoal-Grilled Sole with Oysters and Chives

68 A Fish-market in a Casserole, steamed over seaweed

69 Seafood Pot-au-feu

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