Fish
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Fish
Fish
Beer-Steamed Perch Fillets
Émile Jung
Bluefin Tuna Carpaccio with Three Mustards
Kiyomi Mikuni, Restaurant Kiyomi Mikuni, Japan
Kiyomi Mikuni, Restaurant Kiyomi Mikuni, JapanCobia Steaks with Black Olive and Caper Tapenade
Jérôme Ferrer, restaurant Europea, Montréal
Cod with a Terrine of Grilled Potatoes
Alain Labrie, Québec
Espada Rolls with Tapenade
Benoît Sinthon
Eurasian-Style Bluefin Tuna Tartar with Poached Quail EggKiyomi Mikuni, Restaurant Kiyomi Mikuni, Japan
Kiyomi Mikuni, Restaurant Kiyomi Mikuni, JapanFlaked Cod Lyonnais
Patrick Mathey, La Marée Haute, Îles de la Madeleine
Frog's Legs with Garlic Purée and Parsley JusBernard Loiseau, Le Relais Bernard Loiseau, France
Bernard Loiseau, Le Relais Bernard Loiseau, FranceGrilled Turbot and Artichokes with Pineapple Sage-Infused OilGuy Martin, Restaurant Le Grand Véfour, France
Guy Martin, Restaurant Le Grand Véfour, FranceHorseradish-Crusted SalmonGary Danko, Gary Danko, United-States
Gary Danko, Gary Danko, United-StatesJohn Dory
Olivier Roellinger
John Dory Tartar and Oysters in March Beer Aspic
Flora Mikula, Restaurant Flora à Paris
Lake Léman Arctic char in hyssop court-bouillon with market vegetables Bernard Ravet, L'Ermitage Bernard Ravet, Switzerland
Bernard Ravet, L'Ermitage Bernard Ravet, SwitzerlandLaurentian Trout Layered with Fruit and Vegetable Tartar
Thierry Daraize, Québec
Line-Caught Sea Bass Cooked in Coarse Salt with LemongrassPhilippe Chevrier, Domaine de Châteauvieux, Switzerland
Philippe Chevrier, Domaine de Châteauvieux, SwitzerlandLucie Passédat's Favorite Sea BassGérald Passédat, Le Petit Nice-Passédat, France
Gérald Passédat, Le Petit Nice-Passédat, FranceMarinated Sardines
Alain Llorca
Marinated Trout on CucumberAnne Desjardins, L'Eau à la Bouche, Canada
Anne Desjardins, L'Eau à la Bouche, CanadaMatelote of River Fish
Valérie Gautherot
Mediterranean John Dory with Rosemary and Caramelized Tomatoes
Christian Willer, La Palme d'Or, Cannes
Mediterranean Monkfish Poached in Black Olive Oil with Mustard Stalks and StemsMichel & Sébastien Bras, Bras - Michel and Sébastien, France
Michel & Sébastien Bras, Bras - Michel and Sébastien, FranceNew Wave Sea Bass with Vanilla-Scented Olive OilJacques Chibois, La Bastide Saint-Antoine, France
Jacques Chibois, La Bastide Saint-Antoine, FranceNile Perch Roulades on Vegetable Tabbouleh with Cumin and Citrus Butter
Jérôme Ferrer, restaurant Europea, Montréal
Oven-Roasted Kingklip on Chorizo Risotto
Frank Zlomke
Pan-fried Fillet of Sea Bream with Ratatouille and Tomato CoulisRaymond Blanc, Le Manoir aux Quat' Saisons, United Kingdom
Raymond Blanc, Le Manoir aux Quat' Saisons, United KingdomPan-Seared Tuna, Basque-StyleFirmin & Philippe Arrambide, Les Pyrénées, France
Firmin & Philippe Arrambide, Les Pyrénées, FrancePerch fillets in mache and lime veloutéCarlo Crisci, Restaurant Le Cerf, Switzerland
Carlo Crisci, Restaurant Le Cerf, SwitzerlandPetrale Sole Fillet with a Soft Herb Crust and Chive Crushed New Potatoes
David Hawksworth, West Restaurant, Vancouver
Pike Perch with Sesame Seeds and Shellfish Sauce
Thierry Daraize, Québec
Pike-Perch Roasted on its Skin with Green Lentils, Foie Gras, Vanilla Caramel and Toasted Bay Leaves
Plaice in "Half-Mourning" with White Truffles and Creamed Spinach
Hiroyuki Hiramatsu
Raftsman's Trout Fillet
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Rare Tuna Tartar with Herbs and Citrus Sauce
Alain Labrie, Québec
Red Mullet and Grilled Vegetables with AnchoiadeStéphane Raimbault, L'Oasis, France
Stéphane Raimbault, L'Oasis, FranceRed mullet in eggplant scales with basil oilCarlo Crisci, Restaurant Le Cerf, Switzerland
Carlo Crisci, Restaurant Le Cerf, SwitzerlandRed Mullet Spring Rolls
Alain Llorca
Red Mullet with Ink, Creamy Rice and Squid
Jean-Marie Gauthier, La Villa Eugénie - Hotel du Palais
Roast Pike-Perch Loin with Christmas Beer and Fruit Fricassée
Antoine Westermann
Roasted Pike-Perch with Shallot Fondue and Red Wine SauceBernard Loiseau, Le Relais Bernard Loiseau, France
Bernard Loiseau, Le Relais Bernard Loiseau, FranceRouelle of Wild Turbot with Sorrel
Gilles Etéocle
Salmon and Saint-Nectaire Roulade with Fennel CoulisGuy Martin, Restaurant Le Grand Véfour, France
Guy Martin, Restaurant Le Grand Véfour, FranceSalmon Poached in Green Tea, Chamomile and Grapefruit Zest with Sauce Vierge
Jean-Pierre Challet, The Fifth, Toronto
Scallop Pavé with Cuttlefish Ink, Chard and Pumpkin (165.15 calories per serving)Giovanni D'Amato, Ristorante Il Rigoletto, Italy
Giovanni D'Amato, Ristorante Il Rigoletto, ItalySea Bass Borsch, Mikuni-StyleKiyomi Mikuni, Restaurant Kiyomi Mikuni, Japan
Kiyomi Mikuni, Restaurant Kiyomi Mikuni, JapanSea Bream with Fennel and Ginger Scales
Jacques Le Divellec
Seared Red Mullet with Tomatoes, Basil and Thyme Flower with a Warm Bitter Herb VinaigretteJean-André Charial, Oustau de Baumanière, France
Jean-André Charial, Oustau de Baumanière, FranceSeared Tuna Medallions with Herb Mousseline and Beet Ravioli
Bernard Villain
Skewers of Arugula-Wrapped Pangasius with Shrimp Broth
Jérôme Ferrer, restaurant Europea, Montréal
Smoked White Tuna with Fresh Figs and Pine NutsHelena Arzak, Restaurant Arzak, Spain
Helena Arzak, Restaurant Arzak, SpainSole Fillets with Orange
Christian Ulweling, l'Auberge du Moulin Hideux, Belgique
Sole with Camembert BrothJacques Thorel, L'Auberge Bretonne, France
Jacques Thorel, L'Auberge Bretonne, FranceSteamed Trout Fillet with Carrot Juice and Crispy SkinAnne Desjardins, L'Eau à la Bouche, Canada
Anne Desjardins, L'Eau à la Bouche, CanadaSummer Garden TunaJacques Thorel, L'Auberge Bretonne, France
Jacques Thorel, L'Auberge Bretonne, FranceTasmanian Sea Trout Tartar with Goat CheeseTetsuya Wakuda, Tetsuya's, Australia
Tetsuya Wakuda, Tetsuya's, AustraliaTrout en Papillote, with a Fresh Ginger Emulsion and Preserved Lemon ZestAnne Desjardins, L'Eau à la Bouche, Canada
Anne Desjardins, L'Eau à la Bouche, CanadaTrout Fillet Roasted on its Skin with a Herb EmulsionAnne Desjardins, L'Eau à la Bouche, Canada
Anne Desjardins, L'Eau à la Bouche, CanadaTrout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden VegetablesAnne Desjardins, L'Eau à la Bouche, Canada
Anne Desjardins, L'Eau à la Bouche, CanadaTrout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White WineAnne Desjardins, L'Eau à la Bouche, Canada
Anne Desjardins, L'Eau à la Bouche, CanadaTrout Stuffed with Pear, Hazelnus and Oregano
Jean-Paul Jeunet, - Restaurant Jean-Paul Jeunet,
Turbot Meunière with Beets and CapersStéphane Raimbault, L'Oasis, France
Stéphane Raimbault, L'Oasis, FranceTurbot with CiderGilles Tournadre, Restaurant Gill, France
Gilles Tournadre, Restaurant Gill, FranceTurbot with Fresh Peas and Lemon ThymeGérard Rabaey, Le Pont de Brent, Switzerland
Gérard Rabaey, Le Pont de Brent, SwitzerlandTurbot with Licorice and "Lard d'Arnad" EmulsionPierre Carrier, Le Hameau Albert Ier, France
Pierre Carrier, Le Hameau Albert Ier, France
©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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