Fish, Shellfish and Crustaceans

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Cuisine Minceur

Cuisine Minceur

By Michel Guérard

Published 1986

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© 1986 All rights reserved. Published by Macmillan.

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77 Nage or Court-bouillon

78 Oysters in Champagne Sauce

79 Scallops and Oysters with Truffles

80 Lobster, Crawfish or Freshwater Crayfish à la Nage

81 Lobster with Fresh Tomatoes and Basil

82 Lobster with Watercress

83 Lobster Roasted in the Oven

84 Lobster-cakes with Glazed Carrots

85 Escalopes of Salmon with Sorrel

86 Trout en Papillote with Dill and Lemon

87 Whiting with Julienne Vegetables

88 Plaice Cooked in Cider

89 Sea Bream cooked on a bed of vegetables

90 Stuffed Rascasse

91 Peppered John Dory with Sabayon Sauce

92 Bass Cooked in Seaweed

93 Saffron-Steamed Turbot studded with Anchovies

94 Poached Seafood with baby vegetables

95 Seafood pot-au-feu

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Cuisine Minceur Recipes

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