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For each serving, four shrimp are coated with puree and the resulting “patties” are breaded (pané means “breaded”), sautéed in oil with a dash of butter, and served on a watercress salad.
A quenelle is an oval-shaped dumpling and can be made with fish, meat, liver, or poultry.
Clams are a favorite at our house, and I make this recipe at least once a week in the summer. I like cherrystones, which are larger than littlenecks and meatier. Bring them just to a simmer.
Ravigote means “to invigorate” in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive oil, awakens the taste buds and complements the salmon.
Skate, or ray, is a mild fish that is soft-fleshed, tender, and moist. It is excellent poached, sautéed, or grilled.
Delicious and attractive, this simple but sophisticated dish makes a great first course. The tartare is served on fresh-tasting mixture of sliced cucumber, vinegar, minced chives, peanut oil, and salt.
Lobster and artichokes are two of my favorite foods, and I combine them in this elegant starter.