List of recipes from category Sea food: 80 recipes (without meat)

Fish fillet in express cooking envelope

Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.
June 11^th 2011340 K 23.8 1 hour 20 min.

Rosemary steamed fish

In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.
March 29^th 2020331 K3.8 1 hour

Stock-pot fish

A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
December 31^th 2013308 K4.3 2 hours 40 min.

Salmon with sorrel

Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
October 13^th 2010301 K 15 1 hour 25 min.

Marinated tuna with herbs

Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.
February 21^th 2011264 K4.3 1 hour 25 min.

Tahitian style fish

Little pieces of fish marinated overnight a night in lime juice.
February 21^th 2011266 K5 12 hours 60 min.

Parcels of fish fillet in spinach

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...
March 18^th 2013234 K5 2 hours 25 min.

Nicholas's fish

This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.
February 21^th 2011244 K4.8 60 min.

Salmon "en papillote" with small vegetables

A fresh salmon escalope just salt and pepper with small dices of small vegetables.
June 22^th 2011241 K 15 1 hour 30 min.

Grilled fillet of salmon with corn-salad cream

A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
October 13^th 2010266 K 13.9 1 hour 15 min.

Crunchy little pieces of fish

Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce.
February 21^th 2011261 K5 50 min.

Salmon chard rolls

For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.
August 8^th 2010166 K3.8 1 hour 25 min.

Cretan-style salmon

Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.
February 8^th 2020176 K5 1 hour 1 min.

Salmon marinated like herring

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.
December 4^th 2011139 K 44.6 1 day 40 min.

Fish in a sesame crust

Fish portions cooked in 2 stages: first in the pan, then in the oven, covered with a sesame paste which turns crisp when baked.
February 28^th 2012154 K4.4 45 min.

Fish in a salt crust

Fish cooked in a salt crust is simply baked in the oven, surrounded and completely covered by a layer of coarse salt. This allows the fish to cook gently and it should be eaten as soon as the salt crust is opened. In this version, it is stuffed with lemon and herbs. Using a thermometer is the best...
January 29^th 2012163 K3.8 1 hour 8 min.

Pan-fried salmon with white cabbage

In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.
January 3^rd 2014117 K4.5 1 hour 2 min.

Fish Mousselines

Mousselines are a lighter version of the classic French quenelles, but without breadcrumbs. They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.
December 29^th 201883 K 24.3 40 min.

Fish fillet with preserved lemons

A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.
January 30^th 2013121 K4.3 40 min.

Red sea bream fillets in a soy-sauce marinade

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.
March 16^th 201496 K4.9 25 min.

Erika's ceviche

Ericka's ceviche is a Peruvian version of the classic South American dish. The diced fish is cured (effectively "cooked") in lime juice. This dish is fairly simple to make, but delicous and full of fresh flavours.
December 30^th 201973 K 1 hour 9 min.

Turban of sole with langoustines

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.
November 23^th 201492 K4.1 1 hour 45 min.

Fish in a seed crust

Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.
June 1^st 201485 K4.2 30 min.

Fish "à la Bordelaise"

Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.
February 20^th 201985 K4.4 1 hour 7 min.

Fisherman's Ragout

This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
December 30^th 201998 K4.1 2 hours 20 min.

Red mullet fillets in a quick marinade

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.
February 22^th 201578 K4.7 1 hour 25 min.

Fillets of sole meunière

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...
November 10^th 2014187 K4.3 25 min.

Cod loin with saffron

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.
December 17^th 2014109 K4.4 50 min.

Fillets of sole Dieppoise

In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and...
December 30^th 201968 K3.9 1 hour 30 min.

Tender tuna

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.
March 26^th 2014155 K4.7 50 min.

Baked salmon fillet

This is a quick recipe for salmon fillet, surrounded by sliced potatoes and baked with lemon juice, olive oil and herbs.
March 26^th 2015107 K4.6 35 min.

Summer Salmon Blanquette

This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms. Although it is just right for the start of summer, it can be made at any time of year.
July 3^rd 202466 K3.7 60 min.

Curried tuna cubes

In this recipe chunky cubes of fresh tuna are marinated, then double-dipped to coat them before cooking: first in curry spices, then breadcrumbs. The cubes of fish are pan-fried to a crispy coating on the outside but stay tender in the middle.
June 22^th 201664 K4.9 2 hours 40 min.

Seared tuna with lemon and lime

This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked...
July 23^th 201751 K4.8 2 hours 20 min.

Firied fillet of sea bream with polenta

A fillet of blackspot sea bream (though you can use another fish), fried rapidly and served with a creamy cheese polenta and sautéed cherry tomatoes.
September 4^th 201654 K4.3 25 min.

Mackerel Fillets in White Wine

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.
October 28^th 201556 K3.7 2 hours 30 min.

Pollack fillet baked with rice and vegetables.

This oven-baked recipe teams layers of rice and vegetables (sesame-flavoured rice, sautéed courgettes, onions and tomatoes) with fillets of fish (pollack here) and thyme laid on top. Everything is then cooked together in the oven.
September 25^th 201655 K4.3 1 hour 7 min.

Canapés of red mullet with poppy seeds

Tasty morsels of red mullet, fried with poppy seeds and served as canapés on toast with feta, basil and preserved tomatoes.
July 13^th 201649 K4.2 45 min.

Fish in white wine

This recipe for cooking fish in the oven is both simple and delicious. The fish is cooked with herbs and onions in white wine. It is served in a light sauce, made with the cooking juices and a little lemon juice.
December 14^th 2016117 K4.3 60 min.

Red mullet fillets with a reduced white-wine sauce

For this recipe, the red mullet fillets are fried in a large saucepan, then removed and kept hot. The "jus court" sauce is made by reducing dry white wine with spring onions in the pan used to cook the fish. The small quantity of sauce left (its French name literally means "short juice") is very...
June 25^th 201744 K3.8 30 min.

Gravlax

Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.
July 11^th 201661 K5 12 hours 25 min.

Spicy seafood plancha

A mix of diced fish and uncooked prawns marinated with spices and then simply cooked on a plancha. The fish benefits from the acidic citrus note provided by the lime, and the prawns from a little vinegar.
March 11^th 201840 K 1 hour 35 min.

Sea bass with coriander cream en papillote

In this recipe, the fillets of sea bass are laid on a julienne of leeks (the white part), covered with a coriander cream sauce and cooked "en papillote".
February 19^th 201762 K5 55 min.

Baked sea bass fillet with lemon and tarragon

This really simple recipe allows the natural nobility of sea bass to shine through: fillets baked until just done, complemented with lemon and tarragon.
June 30^th 202150 K 35 min.

Pan-fried fish fillets, braised cabbage with Noilly Prat

In this recipe, finely shredded cabbage is braised rapidly, then finished with Noilly Prat and a little cream. This is served to accompany a simple but delicious pan-fried fillet of fish.
February 7^th 202132 K2 45 min.

Fillet of salmon meunière

A fillet of salmon can be cooked in a similar way to sole: à la meunière. The fish is lightly floured, pan-fried in butter and served drizzled with lemony butter and flat-leaved parsley. Every bit as good as sole.
April 11^th 202138 K 25 min.

Sea bass with Indian spices

In this recipe, the whole secret is in the cooking. The sea bass (or other fish of your choice) is simply fried with an Indian spice mix.
September 1^st 202122 K 25 min.

Marinated tuna and cabbage

Grilled tuna, marinated in lemon and herbs, accompanied by finely sliced cabbage, which is cooked in the tuna cooking pan to enjoy the flavours.
August 21^th 202218 K 1 hour 5 min.

Normandy seafood stew

A "marmite normande" is a combination of different seasonal julienne vegetables and a mix of shellfish, rapidly sautéed, then deglazed with cider. The vegetables and shellfish are then simmered together in cream, which intensifies the flavours while it gently reduces and thickens. This recipe is...
January 9^th 201964 K2.5 2 hours 15 min.

Sesame fried scampi

Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
November 11^th 2012295 K5 35 min.

Pan-fried scallops and chanterelles with Noilly Prat sauce

The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
May 10^th 2023228 K4.5 1 hour 6 min.

Scallops with fondue of leeks

In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.
March 6^th 2020316 K 24.6 25 min.

Scallops with green asparagus tips and parmesan

In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
February 21^th 2011239 K4.1 40 min.

Spaghetti with mussels and basil

Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
September 14^th 2011154 K4.1 1 hour 40 min.

Mussels marinière

This is the most classic way of preparing mussels, simple and delicious.
September 4^th 2011209 K5 1 hour 4 min.

Lobster Thermidor

In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish.
January 22^th 2012154 K 14.7 35 min.

Tagliatelle with cockles

In this recipe, the cockles and pasta are prepared separately, then mixed with the sauce at the last minute. The cockles are first cooked quickly, then shelled carefully (I find it unpleasant to have to do this on the plate) and the cooking juices are used to prepare a cream sauce. The tagliatelle...
June 24^th 2018139 K 14.7 2 hours 20 min.

Scallops with cabbage julienne

Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.
December 31^th 2013128 K4.6 1 hour 25 min.

Langoustine and leek tarts

Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce.
May 13^th 2012107 K4.2 1 hour 30 min.

Langoustine gratin

This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines. This recipe is quite long to make, but can be prepared in stages over a number of days....
December 30^th 201966 K3.9 2 hours 15 min.

Quick prawn curry

A very quick way to prepare a creamy prawn curry with lime and spring onion.
August 12^th 2015126 K5 35 min.

Seafood feuillantines

Little savoury "millefeuilles" with a very Breton taste of the sea: a mix of crab and salmon in a herb mayonnaise, piled up between crisp circles of buckwheat pancake.
April 28^th 2013100 K5 50 min.

Crusty cockle tart

A small puff pastry tart case filled with cockles in a cream and egg-yolk sauce ("a la poulette" in French).
March 17^th 2013103 K4.3 2 hours 55 min.

Crispy prawn rolls

The prawns are fried, then mixed with finely diced carrots and courgettes before being rolled up in a sheet of brik or filo pastry.
July 27^th 201480 K4.8 35 min.

Langoustine sabayon tart

For this recipe, the tart cases are made with sheets of filo pastry. These are filled with langoustines coated in a delicious lime-flavoured sabayon.
July 2^nd 201470 K3.8 1 hour 6 min.

Crab Cakes

These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.
July 1^st 201572 K4.7 1 hour 3 min.

Chilli langoustines

The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac. They are served here with a creamy sauce and potato grenaille.
October 12^th 201646 K5 1 hour 9 min.

Scallops au gratin

Scallops rapidly pan-fried, then arranged in shells on a bed of finely chopped leeks, topped with a bechamel sauce and browned in the oven.
January 13^th 201969 K 1 hour 7 min.

Mussels with beurre d'escargot

In this recipe, the mussels are cooked briefly first in salted water, just until they open. They are then shelled and popped in the oven for a few minutes with a knob of beurre d'escargot (butter for snails).
December 2^nd 201840 K 25 min.

Curried mussels with cabbage

The mussels are cooked "à la marinière", then shelled and served in a creamy curry sauce with shredded, barely-tender cabbage.
December 30^th 201944 K 1 hour 25 min.

Scrambled eggs with langoustines and asparagus tips.

For this dish, the langoustines and asparagus tips are sautéed bafore being mixed with the beaten eggs and finished like scrambled eggs.
August 28^th 201937 K 50 min.

Ch'ti mussel tarts

A blind-baked puff pastry case, filled with shelled mussels in a velvety sauce made with beer and Maroilles cheese.
October 7^th 202039 K 1 hour 20 min.

Scallops with sorrel and Noilly Prat

Sorrel is often used with salmon, and very successfully, but it goes very well with scallops in this recipe, given a boost with Noilly Prat vermouth.
November 24^th 202125 K 45 min.

Cockles and cabbage with smoky cream sauce

I think you'll like this straightforward recipe which brings together cockles and cabbage with a smoky cream sauce.
December 15^th 202122 K 1 hour 6 min.

Breton style shellfish and vegetable soup

For this recipe with marine flavors, we will cook several kinds of shellfish, then add them to small creamed vegetables.
January 8^th 202316 K 1 hour 45 min.

Creamy spaghetti with cockles and parsley

Parsley-flavored spaghetti with cockles, tied together with a creamy sauce made from the cockles cooking juices.
October 29^th 202311 K1 60 min.

Koulibiak in pie dish

Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
September 7^th 2018363 K3.8 3 hours 20 min.

Salmon rillettes

A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
March 26^th 2013280 K4.3 2 hours 40 min.

Mackerel rillettes

This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice. In France this is traditionally eaten as an aperitif snack, served on small slices of toast.
June 19^th 201949 K 1 hour

Fish terrine with spinach and tomatoes

This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.
November 8^th 202031 K5 1 hour 55 min.