List of recipes using Fish fumet: 8 recipes

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.
74K 24.3 38 min. December 29^th 2018

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.
246K4.3 1 hour 34 min. December 31^th 2013

Salmon "en papillote" with small vegetables

A fresh salmon escalope just salt and pepper with small dices of small vegetables.
236K 15 1 hour 28 min. June 22^th 2011

Salmon rillettes

A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
275K4.3 2 hours 38 min. March 26^th 2013

Salmon with sorrel

Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
293K 15 1 hour 23 min. October 13^th 2010

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.
19K 43 min. November 24^th 2021

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,...
37K4.8 56 min. October 1^st 2017

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.
210K4.8 40 min. January 1^st 2020