List of recipes using Fish fumet: 7 recipes

fish fumet
[Fish Mousselines]
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.
9,083 24.6/5 for 14 ratings 38 min.
[Fish petals, vegetables julienne, and beurre blanc]
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
71,7314.3/5 for 10 ratings 1 hour 34 min.
[Salmon "en papillote" with small vegetables]
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.
70,048 15/5 for 1 ratings 1 hour 28 min.
[Salmon rillettes]
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
82,7524.3/5 for 15 ratings 2 hours 38 min.
[Salmon with sorrel]
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
77,208 15/5 for 13 ratings 1 hour 23 min.
[Pollack Parmentier]
Pollack Parmentier
"Parmentier", in French cuisine, means topped or mixed with mashed potato. This fishy version is made with pollack (or another fish, if you prefer), poached, flaked, and mixed with cooked onions, mashed potatoes and a little thyme. This is then topped with grated cheese and browned in the oven,...
2,7614.8/5 for 12 ratings 56 min.
[Sauce Normande (for fish)]
Sauce Normande (for fish)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
10,0535/5 for 13 ratings 40 min.

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