RECIPe

CATALOGUE.

CLASSIC SALMON TARTARE
Fish and Seafood FCA content editor Fish and Seafood FCA content editor

CLASSIC SALMON TARTARE

Walk in the footsteps of the many chefs who learned how to prepare salmon tartare in French culinary school. Beautifully plated in a food ring, minced raw salmon filet is combined with an olive oil–based mayonnaise, chopped fresh herbs, capers and a touch of Tabasco for some punch. Served for brunch or as a light lunch, this small dish will make your guests feel special with its restaurant presentation. For this recipe, use the freshest wild or farmed salmon you can find and buy and consume it on the same day.

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FISH A LA MINUTE
Fish and Seafood FCA content editor Fish and Seafood FCA content editor

FISH A LA MINUTE

In home cooking, à la minute refers to a recipe that can be made in a flash, and this recipe is a fine example. Fish à la minute is a gratifying way to cook fresh fish filets in a one-pot fashion without sacrificing taste. Use any fish with a flaky texture (e.g., cod, halibut or seabass) and bake in the winning combination of shallots, white vermouth, white wine, parsley and olive oil with a sprinkle of bread crumbs. It’s the answer to those long days where you need something fast but tasty.

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Fish Dugléré
Mains, Fish and Seafood FCA content editor Mains, Fish and Seafood FCA content editor

Fish Dugléré

Fish Dugléré is freshly filleted fish cooked in a fish stock made from the fish bones produced during filleting. The fish is then served with a classic sauce vin blanc (white wine sauce) with diced tomatoes and parsley.

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