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Sea fish
Gurnard with white wine
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
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Salmon a l’unilateral with sorrel sauce
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
Sea fish
Grilled sea bass with maitre d’hotel butter
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
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Rollmops
Herring fillet marinated in water, white vinegar, salt, onion, pepper and mustard and sometimes white wine, rolled into a cylindrical shape, often around an onion, a vinegar pickle or sauerkraut.
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Halibut fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
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Grilled herrings with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Sea bass fillets whith a creamy sauce
Cream sauce : béchamel sauce with cream.
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Turbot in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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