Matelote A La Bourguignonne Fish;
Main Course - Fresh water fish & eel cooked in wine with salt pork & vegetables
Baked Fish Fish;
Main Course - Sealed then baked with white wine, tomato & fresh herbs
Oyster Stew Fish;
Main Course - Cooked in milk with butter & paprika
Baked Salmon Val De Loire Fish;
Main Course - Salmon baked and served with its juices deglazed with vinegar
Sand Whiting And Red Mullet Fish;
Main Course - Boned fish stuffed with whitlof, steamed and served with vegetable sauce
Witlof Garfish Fish;
Main Course - Garfish stuffed with vegetables & steamed, served with cream, tamarillo, avocado, whitlof & truffle
La Truite Nano Fish;
Main Course - Whole boned trout stuffed with spinach & herbs baked in wine
Pot Full Fresh From The Sea Fish;
Main Course - A variety of steamed fish with a light bisque based sauce
Fish Duo With Witlof Fish;
Main Course - Two different whole fish stuffed with whitlof & steamed
Scallops On Cream Of Witlof Fish;
Main Course - Scallops with a
timbale of oysters, tomato & whitlof cream
Salad Of Yellowtail, Sea Urchins And Belons Fish;
Main Course - A salad of cured fish with oysters & sea urchin roe with a vegetable
timbale
Steak of Tuna with Crayfish on Leeks and a Cream of Clams and Fresh Sorrel Fish;
Main Course
Gateau Of Zucchini And Fresh Tomato Compote Covered With Banana Prawns Fish;
Main Course
Sauerkraut With Smoked Fish Fish;
Main Course - Smoked cod, trout & salmon served with spiced sauerkraut & boiled potatoes
Chou Farci With John Dory Fish;
Main Course - Cabbage stuffed with John Dory served with a fish sauce accented with caviar
Red Snapper With Sesame Seeds Fish;
Main Course - Snapper fillets crumbed with sesame seeds, sauteed & served on a bed of potato 'scales' with a sauce of fish
stock, scallops & cream
Steamed Ocean Trout Vinaigrette Of Coriander Fish;
Main Course
Mariniere Of Royal Tasmanian Salmon With Yarra Ridge Sauvignon Blanc Fish;
Main Course - Steamed & served with a mussel & wine sauce & a filo package of asparagus & vegetables
Saumon A L'Oseille Fish;
Main Course - Salmon with a sorrel sauce
Bugs Fish;
Main Course - Balmain Bugs flamed with brandy & served with a bisque based sauce
Rainbow Trout Meuniere Fish;
Main Course - Classic method for cooking & serving trout
Baked tournedos of Tasmanian salmon with a ginger and shallot confit, crisp bone marrow pancake and a parsley oil Fish;
Main Course - This is Gwynale Lesle's recipe for Baked tournedos of Tasmanian salmon with a ginger and shallot confit, crisp bone marrow pancake and a parsley oil
Grilled tuna with mushrooms and mitof Fish;
Main Course - A recipe from Great Australian Chefs, This is Paul Merrony's recipe for Grilled tuna with mushrooms and mitof
Chartreuse of swordfish Fish;
Main Course - The origins of this dish appear to be provencale but the more I research the dish, the more variations under other names and origins appear
Slow cooked Tasmanian Atlantic salmon with marinated cucumbers, a mango and pumpkin chutney and red pepper dressing Fish;
Main Course - Salmon filleted, skin kept on
Roast fillet of salmon with sauteed yabbie and asparagus Fish;
Main Course - A recipe from Great Australian Chefs, This is Stan Sarris and Liam Tomlin's recipe for Roast fillet of salmon with sauteed yabbie and asparagus
Salad nicoise with seared Atlantic salmon Fish;
Main Course - A recipe from Great Australian Chefs, This is The Van Haandel family and Micheal Lambie's recipe for Salad nicoise with seared Atlantic salmon
