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Fish
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Fish
Beer-Steamed Perch Fillets
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
Cobia Steaks with Black Olive and Caper Tapenade
Jérôme Ferrer, restaurant Europea, Nontréal
Cod with a Terrine of Grilled Potatoes
Alain Labrie, La table du chef, Sherbrooke, Québec
Espada Rolls with Tapenade
Benoît Sinthon, Il Gallo d'Oro, Madère
Étouffé of Halibut with Leek Whites and Sage Jus
Patrick Mathey, anc. chef de La Marée Haute, Îles de la Madeleine
Flaked Cod Lyonnais
Patrick Mathey, anc. chef de La Marée Haute, Îles de la Madeleine
Gâteau of Frog's Legs and Pig's Feet
Gérald Passédat, Le Petit Nice Passédat, France
Grilled Turbot and Artichokes with Pineapple Sage-Infused Oil
Guy Martin, Restaurant Le Grand Véfour, Paris
Horseradish-Crusted Salmon
Gary Danko, Gary Danko restaurant, USA
John Dory
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
John Dory Tartar and Oysters in March Beer Aspic
Flora Mikula, restaurant Flora Mikula, Paris
Lake Léman Arctic char in hyssop court-bouillon with market vegetables
Bernard et Guy Ravet, L'Ermitage Bernard Ravet, Suisse
Line-Caught Sea Bass Cooked in Coarse Salt with Lemongrass
Philippe Chevrier, Domaine de Châteauvieux, Suisse
Lucie Passédat's Favorite Sea Bass
Gérald Passédat, Le Petit Nice Passédat, France
Marinated Sardines
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Marinated Trout on Cucumber
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Matelote of River Fish
Valérie Gautherot, Moulin de l'Abbaye, Périgord, France
Mediterranean John Dory with Rosemary and Caramelized Tomatoes
Christian Willer, anc. chef à La Palme d'Or, Cannes
Mediterranean Monkfish Poached in Black Olive Oil with Mustard Stalks and Stems
Michel & Sébastien Bras, Bras - Michel et Sébastien, France
New Wave Sea Bass with Vanilla-Scented Olive Oil
Jacques Chibois, La Bastide Saint-Antoine, France
Olive-Crusted Turbot
Joachim Koerper,
Oven-Roasted Kingklip on Chorizo Risotto
Frank Zlomke, Grande Roche, Afrique du Sud
Pan-fried Fillet of Sea Bream with Ratatouille and Tomato Coulis
Raymond Blanc, Le Manoir aux Quat'Saisons, UK
Pan-Seared Tuna, Basque-Style
Firmin & Philippe Arrambide, Les Pyrénées, France
Perch fillets in mache and lime velouté
Carlo Crisci, Restaurant Le Cerf, Suisse
Raftsman's Trout Fillet
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Rare Tuna Tartar with Herbs and Citrus Sauce
Alain Labrie, La table du chef, Sherbrooke, Québec
Red Mullet and Grilled Vegetables with Anchoiade
Stéphane Raimbault, L'Oasis, France
Red mullet in eggplant scales with basil oil
Carlo Crisci, Restaurant Le Cerf, Suisse
Red Mullet Spring Rolls
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Red Mullet with Ink, Creamy Rice and Squid
Jean-Marie Gauthier, La Villa Eugénie - Hotel du Palais
Red Mullet with Lemon Leek Fondue and Lime Vermouth Sauce
Jacques Chibois, La Bastide Saint-Antoine, France
Red Scorpion Fish Cooked Three Ways, Aromatic Concassé
Christophe Bacquié, Hôtel du Castellet, France, Corsica
Rouelle of Wild Turbot with Sorrel
Gilles Etéocle, Hôtel restaurant La Poularde, France
Salmon and Saint-Nectaire Roulade with Fennel Coulis
Guy Martin, Restaurant Le Grand Véfour, Paris
Sautéed John Dory filets, celeriac puree, strong coffee sauce
Hélène Darroze, Restaurant Hélène Darroze, Paris
Sea Bream with Fennel and Ginger Scales
Jacques Le Divellec, anc. chef propriétaire Le Divellec, Paris, France
Seared Tuna Medallions with Herb Mousseline and Beet Ravioli
Bernard Villain, restaurant Charbonnel, Périgord, France
Skewers of Arugula-Wrapped Pangasius with Shrimp Broth
Jérôme Ferrer, restaurant Europea, Nontréal
Sole Fillets with Orange
Christian Ulweling, l'Auberge du Moulin Hideux, Belgique
Sole rolls steamed with lemongrass (348.5 Calories)
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Sole Rolls with Bayonne Ham with Cider Jus and Sesame Beignets
Firmin & Philippe Arrambide, Les Pyrénées, France
Sole with Camembert Broth
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Steamed Sea Bass Fillet with Chanterelles and Shellfish Marinière
Bernard Villain, restaurant Charbonnel, Périgord, France
Steamed Trout Fillet with Carrot Juice and Crispy Skin
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Summer Garden Tuna
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Tasmanian Sea Trout Tartar with Goat Cheese
Tetsuya Wakuda, Tetsuya's, Australie
Trout en Papillote, with a Fresh Ginger Emulsion and Preserved Lemon Zest
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Fillet Roasted on its Skin with a Herb Emulsion
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden Vegetables
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White Wine
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Stuffed with Pear, Hazelnus and Oregano
Jean-Paul Jeunet, anc. Restaurant Jean-Paul Jeunet, Arbois, France
Tuna rolls with cucumber and watermelon (256.8 calories)
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Tuna Tartlets with Green Olive Purée, Sesame Oil and Muscat Vinaigrette
Bernard Villain, restaurant Charbonnel, Périgord, France
Turbot Cooked on the Bone with Hazelnuts, Cooked Ham, Tomato and Chard Leaves
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Turbot Meunière with Beets and Capers
Stéphane Raimbault, L'Oasis, France
Turbot with Cider
Gilles Tournadre, Restaurant Gill, Normandie, France
Turbot with Licorice and "Lard d'Arnad" Emulsion
Pierre Carrier, Le Hameau Albert Ier, France
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