Provenance / Canons / French / Poissonnier Fish Stews And Composite Dishes
Poissonnier Fish Stews And Composite Dishes
French Canon
10 entries
POI.01.0001
Blanquette de la Mer — Seafood in White Velouté
Blanquette de la mer is the seafood adaptation of the classical blanquette de veau — mixed fish and …
POI.01.0002
Bourride — Provençal Fish Stew Bound with Aïoli
Bourride is Provence's other great fish stew — less famous than bouillabaisse but arguably more refi…
POI.01.0003
Chaudrée Charentaise — Charentes Butter-Poached Fish Chowder
Chaudrée is the ancestral fish chowder of the Charentes coast (La Rochelle, Île de Ré, Île d'Oléron)…
POI.01.0004
Coulibiac de Saumon — Salmon in Brioche with Mushrooms and Vesiga
Coulibiac (koulibiac) is the most architecturally ambitious fish preparation in the French-Russian r…
POI.01.0005
Fricassée de Fruits de Mer — Mixed Shellfish in Cream Sauce
Fricassée de fruits de mer is a quick, elegant preparation of mixed shellfish sautéed in butter and …
POI.01.0006
Matelote — Red Wine Fish Stew of the Loire and Alsace
Matelote is a French freshwater fish stew braised in red wine (or white, in Alsace) with mushrooms, …
POI.01.0007
Mousse de Poisson — Cold Fish Mousse
Cold fish mousse is one of the poissonnier's most refined cold preparations — a velvet-smooth purée …
POI.01.0008
Soufflé de Poisson — Fish Soufflé
The fish soufflé combines the poissonnier's mastery of fish mousse with the pâtissier's command of m…
POI.01.0009
Timbale de Fruits de Mer — Moulded Seafood in Pastry Shell
The timbale de fruits de mer is a magnificent centrepiece of grande cuisine — a tall, decoratively l…
POI.01.0010
Waterzooi de Poisson — Flemish Cream and Egg Fish Stew
Waterzooi (literally 'boiling water' in Flemish) is the great fish stew of Ghent and northern France…