French fish recipes
6 French fish recipes, each written for this site and each saying what its method turns on.
- Bouillabaisse, sourced from France. A strained fish broth served separately from the fish, with a garlic and chilli rouille stirred into each bowl. Fish, Egg.
- Brandade, sourced from France. Salt cod soaked for thirty-six hours with the water changed six times, then beaten with oil and milk into a warm emulsion. Fish.
- Pan-bagnat, sourced from France. The niçoise salad shut inside a loaf and pressed under a weight for two hours, which is the entire recipe. Fish, Egg.
- Pissaladière, sourced from France. A thick proved bread base under onions cooked down for an hour and cooled, with the anchovies laid on at the end. Fish.
- Salade Niçoise, sourced from France. A composed salad built in sections rather than tossed, with the eggs the only thing on the plate that has been cooked. Fish, Egg.
- Steak Tartare, sourced from France. Raw beef chopped by hand at the last minute, where everything depends on the meat and on how recently it was cut. Beef, Fish, Egg.
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