Monkfish tail is a delicious fish very much appreciated in France for its firm and delicate flesh. Quite close to the lobster flesh it’s common to find it on festive tables. Besides, particularly lean (0.7% of fat!) and without fish bones, it’s very easy to prepare. This monkfish is prepared with a smoked moutain ham… Read More Crispy monkfish tail with Serrano ham
French people are very fond of oysters. In general, we eat them fresh with a dash of lemon or shallot red wine vinegar. It’s one of the most popular starter for Christmas and New year Eve dinner. Some hot versions of oysters are also quite famous like the oyster cream or oyster soup. I have… Read More Oyster and bacon creamy soup
Looking for some ideas for Christmas? Personnaly I always prefer the sea option: salmon, scallops, lobster, crayfish… For this coming Christmas, I have selected crayfish: I particularly appreciate its delicate and firm flesh with fine iodized flavours. (You can also prepare this recipe with lobsters, both seafoods are perfects!) There are many ways to prepare crayfish… Read More Crayfish with lemon and herb butter
Salmon is one of my favorite fishes. Not only for its incredible taste but also for its nutritional properties. It’s not a traditional French recipe but one inspired by world food fusion. In that marinated salmon recipe, inspiration comes from Asia and thanks to the marinade, it’s particularly tasty and healthy. Besides, it’s quite a polyvalent… Read More Marinated grilled salmon
