Les Poissons et Les Fruits de Mer

Fish & Shellfish

Appears in
French Brasserie Cookbook
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About
If you were to wander the coastal cities of France, you would stumble upon brasseries with some spectacular seafood. At the entrance you would probably see display tables of freshly caught fish and shellfish laid out on ice, and inside you might find a tank with live lobsters and crabs, ready to be chosen and cooked à la minute. When seafood is this fresh you don’t need to do much with it – simply grillng or roasting and a little herb butter, such as Dover Sole with Lemon & Parsley Butter, is all it needs. When eating at home with family or friends, we often enjoy delicious all-in-one pots of seafood such as a Bouillabaisse or Moules Marinières with Lemongrass & Chilli – there’s nothing quite like it.