Grilled shad −

After carefully scaling and gutting a shad, season the milts of the fish and replace them in the body. If she has eggs, brown them and sprinkle them with a drop of orange or lemon. Drizzle the shad with a little olive oil, season and leave to marinate for an hour. Then put it on the grill and baste it with the marinade.

When it is cooked, serve it with mashed sorrel.

Roasted sea eel —

A kilo of eel (eel), 75 gr. of butter, half a glass of white wine, a glass of cream (double as much as possible), half a lemon juice.

Have a nice piece of middle eel, well cleaned and boneless. Arrange it in a baking dish with a good piece of butter, salt, pepper, add white wine and as much water.

Bake for one hour in a hot oven, basting often to color. Before removing it from the oven, add the cream, a piece of butter, lemon juice and serve your roast drizzled with this sauce which must not have boiled.

Barbel with cream sauce —

A barbel of at least one kilo, half a liter of red wine, a Madeira glass of cognac, 25 gr. of fresh butter, 125 gr. of mushrooms, a glass of fresh cream.

Scale and gut the fish, cook it in a good, very spicy court-bouillon, with garlic, shallots, spring onions, a sprig of thyme; moisten with wine and cognac.

While the fish is cooking, melt the butter in a saucepan, add the mushrooms, then the cream, moisten with strained court-bouillon, reduce for a quarter of an hour on a low heat. Serve the fish drizzled with this cream sauce, surrounded by croutons fried in butter.

Stewed barb —

A barbel, also called barbeau, of 750 gr., 125 gr. of butter, two glasses of red wine, salt, pepper, cloves, a well-stocked bouquet.

After having scaled and emptied the barbel, throw the eggs which are a violent purgative and can cause accidents. Cook it with the wine, the herbs and half the butter; when it is cooked, bind the sauce with the rest of the butter handled with cornstarch or flour and serve hot.

Normandy bouillabaisse 1 —

A good piece of butter, a large onion cut into rings, 2 cloves of garlic, a minced carrot, nutmeg, mignonette, salt, 2 liters of water, a liter of mussels, a sole, a brill or another fish of sea, slices of toasted bread, a bouquet garni.

To heat. the butter, brown the onion, garlic, carrot, add the bouquet, the water, the well-cleaned mussels and leave to boil. Throw the well-washed fish into the liquid and cut into sections, boil for 10 to 15 minutes. Pass the cooking on the slices of toasted bread and arrange the mussels and the fish on a dish.

Serve the soup seasoned with a little saffron and the fish accompanied by a green sauce, made up of oil, vinegar, salt, pepper, finely chopped herbs.

Normandy bouillabaisse 2 —

A piece of butter, a large onion cut into rings, two cloves of garlic, a minced carrot, nutmeg, salt, a liter and a half of water, three quarters of a liter of mussels, a bouquet, a few sea fish, a few potatoes to replace the bread.

Heat the fat, brown the onion, garlic, carrot, potatoes, add the bouquet, the water, the well-cleaned mussels and leave to boil. Throw the fish well washed and cut into sections into the liquid and let boil for ten to fifteen minutes.

Pass the cooking and the vegetables to make the soup and arrange the mussels and fish on a dish that can be served with a green sauce.

Bouillabaisse from the ocean (local Brittany) — (for 4 people)

Put in a pan three spoonfuls of oil, as much butter; sauté three large onions, 200 grams of potatoes, 2 sliced leeks, a sprig of thyme and a sprig of savory, a little fennel, 1 bay leaf, 2 cloves, 3 cloves of garlic, a sprig of celery and a few crushed tomatoes, a pinch of saffron.

Cut off the heads of 2 whiting, a small conger eel, 2 red mullet, 2 sardines, 2 mackerel, a few mussels and a small lobster. Season with salt and pepper, wet the fish with a glass of white wine and two liters of water; cooking time 3/4 hour.

Pass everything through a sieve or colander and cook 3 very thinly sliced potatoes in the broth; Fry all the fish in butter and poach them in the soup.

Brown slices of bread and pour the broth over the slices of bread; arrange the fish on a dish, serve soup and fish at the same time

Roasted pike —

A pike of three to four pounds, 75 gr. of chopped bacon and 100 gr. of fatty bacon for larding, a glass of broth, 100 gr. breadcrumbs, salt, pepper, nutmeg, chopped parsley, a large glass of white wine.

Clean, scale, gut the pike; remove the eggs which are a poison; fill it with a stuffing consisting of chopped bacon, soaked breadcrumbs. in the broth, parsley and herbs, all well mixed, sew the slit.

Prick the pike with very thin and very close together bacon pieces as for veal rice; spread it in a long, hollow dish, sprinkle it with white wine and cook in the oven, basting often.

Dutch Cod —

A cod of 750 gr.. 125 gr. of butter, 500 gr. potatoes from Holland, rather small.

Wash, gut the fish, tie its head and marinate it for twenty-four hours in salt.

Three hours before serving, put it in the fishmonger and pour boiling water over it. Hold it over the heat until it foams, but don't boil it. Leave to poach for two and a half hours at the same temperature.

With some of its cooking water, cook the potatoes; just before serving, drain the fish, place it on a dish covered with a towel, with a string of very hot peeled potatoes, and serve the warm, lightly salted butter in the sauce boat.

Blue carp —

One and a half pound carp, bacon bards, vinegar, red wine, three onions, two carrots, parsley, sage, spring onions, thyme, bay leaf, cloves, capers, butter.

Empty the fish through the smallest opening possible. Cover it with bacon and put it in a fishmonger.

On the other hand, boil some good wine vinegar, and pour it hot over the carp. Then moisten it with red wine; add three onions and two carrots cut into slices, parsley, spring onions, thyme, bay leaf, sage and cloves.

Let simmer for three quarters of an hour over low heat. Leave to cool while cooking. Serve the carp with a caper sauce.

Stuffed carp —

A carp of about one kilo, four cloves of garlic, five or six sprigs of parsley, a shallot, two hard-cooked egg yolks, 100 grams of streaky bacon, salt, pepper, butter or vegetable, half a glass of white wine.

Scale, gut and wash the carp properly, taking care to detach the vertebral membrane and the blood that is underneath, wipe lightly.

Prepare a mince with the garlic, parsley, shallot, hard-boiled eggs, bacon, salt and pepper. Stuff the carp with this mince and sew it up so that nothing comes out of it. You place it in a baking dish, put it in a fairly hot oven and cook for about two hours.

Take care to put in the dish a piece of butter the size of an egg with half a glass of water and half a glass of white wine, a pinch of salt and pepper. Baste often as for a roast; turn the carp, so that it is golden brown.

Forézienne carp —

It is a delicious preparation and requires a long cooking in the oven. It is therefore particularly suitable if the baker's oven can be used. In addition, it has the great advantage, made even with any fish, to make all the bones disappear during cooking. It is therefore a perfect dish for young children.

Cut the chosen fish into pieces, whether sea or freshwater. Put these pieces in a pot of earth, add onions, carrots, bay leaf, thyme, garlic, salt, pepper, a glass of vinegar, a glass of oil, so as to cover the All. Seal the jar tightly and place it for seven to eight hours in a moderately hot oven.

None of the nutrients that make up the fish is lost, since all the bones have melted; this is delicious.

Soubise carp —

Eight or ten large onions; two spoonfuls of oil, a medium spoonful of flour, a piece of sugar, salt, pepper; half a glass of red wine; a piece of cinnamon, a twig of thyme, half a bay leaf bound together; a drizzle of vinegar, a one kilo carp.

Cut the onions into slices, put them in the pan with the oil; brown them, then cook gently and not grill them; add the flour, stir until it is nicely colored, moisten with the wine and a glass of hot water, put the sugar, salt and pepper and the bouquet of herbs; Boil, covered, until onion is almost cooked; at this time put the carp scaled, gutted, washed, wiped and cut into pieces, add the vinegar and the bunch of parsley.

In the middle of cooking, turn over the pieces of fish: Cook over low heat to avoid the onions. attach and stir from time to time with the wooden spoon. The carp should cook for thirty to forty minutes. Serve very hot.

Spanish Hake —

A pound of hake, two spoonfuls of olive oil, two shallots, a clove of garlic, a small tin of tomatoes, salt, flour.

Put the oil in a dish going to the oven, throw in, when it is hot, the shallot and the garlic cut very thin; cook on the fire, over low heat, for half an hour, without browning. Dilute the tomato purée with a little hot water; put it in oil. Place the hake cut into slices a good centimeter thick. Sprinkle with chopped parsley, salt and pepper.

Put in the oven for a quarter of an hour: Baste from time to time. You can replace oil with butter, but the dish becomes more expensive and loses its characteristic flavor.

Fish nuggets -

Leftover fish, a few boiled potatoes, an egg, half a glass of milk, two spoonfuls of flour

Remove the skin and bones from the fish and divide it into pieces. Pass the potatoes through a sieve.

Mix the fish, the mashed potatoes, the flour, the egg yolk, the milk, and finally the beaten white until stiff.

With the dough obtained, make croquettes that you will cook in deep frying

Fish fillets with turnips —

A pound and a half of turnips, three-quarters of a liter of salted water, a mouthful of potato starch, a pound of skate, a crust of stale bread, grated cheese.

Peel and cut the turnips into pieces, cook them in three quarters of a liter of salted water which should, after cooking, make about half a litre, be sure to salt only just so that your sauce is ready, you will prepare it with this cooking juice that you will take once the turnips have been cooked and drained, using a level spoonful of potato starch dissolved in very little water. Bring to low heat and cook gently; as soon as the sauce is bound, simmer for ten minutes.

On the other hand, take a pound of curly ray which you will cook in salted water for 10 to 15 minutes, drain the fish, remove the flesh in fillets which you will place in a dish with the drained turnips. Lay out the whole thing very regularly, cover with the sauce, unite the top well; sprinkle with breadcrumbs and a little grated cheese. Color in the oven.

Sea fish gratin —

A pound of cheap fish (mackerel, gurnard, fish, etc.), a piece of butter, fine salt, shallots, a spoonful of flour, milk, grated cheese.

Gut the fish and skin them, separating the top and bottom of the bone with two slight slits. Wash the fillets with a thin-bladed knife. Wipe them without washing them. Put a piece of clarified butter in a skillet and, as soon as it is melted, coat the fillets in it. Arrange them on a dish and remove with small pliers all the bones remaining in the flesh at the time of the section. Salt these fillets with fine salt. Grate a few shallots so that you don't find a trace of them under your teeth. Finely chop the central bones of the fish and boil them in a small saucepan with water and a little salt. Melt the clarified butter over the heat, taking care not to let it brown, and add a spoonful of flour.

When the flour is cooked, add sufficient milk to make a white sauce, then the bone cooking broth poured through a fine sieve, then grated Gruyère which you will always scatter in the sauce. Coat them with the sauce and sprinkle the entire surface with grated cheese. Place in the oven over low heat.

Serve when the surface has taken on the color of a golden brioche, but avoid it turning brown.

Normandy-style fresh herring —

Four herring, flour, four onions, butter, two tablespoons of vinegar, salt, pepper, a mouthful of mustard,

Take four very fresh herrings, cut off their heads, gut them (while keeping their milts or eggs), Wash them well, wipe them in a clean cloth and roll them in a little flour. Fry them in a pan with a good piece of butter. Once cooked, place them in a dish. Warm up.

In the butter that was used for cooking, sauté four large finely chopped onions. When they begin to brown, throw over half a glass of water in which you have put two spoonfuls of strong vinegar. Put salt and pepper at your taste ; cook and let reduce for a few minutes. When there will be almost no more juice, add a spoonful to the mouth of mustard which you incorporate while stirring briskly. Pour everything over your herrings which will be masked by this sauce. This dish is served very hot. It is healthy enjoyable and economical.

Fresh herring, mustard sauce —

Four herrings, olive oil, pepper, salt, flour, butter, lemon juice, a spoonful of mustard.

Clean and dry the herrings; practice from distance to distance, in their flesh, a light incision by means of a very sharp knife, Put on a plate where you will have put olive oil, pepper and salt. Turn the herring several times.

Boil for one or two minutes water, flour and butter, After boiling, add one. large piece of butter, lemon juice and a spoonful of mustard. Turn and heat without letting it boil and pour over the herrings, which you will have grilled over a clear, low heat.

Herring shells —

A boiled herring, half a liter of mussels, a spoonful of tomato puree, 25 grams of flour, 25 grams of margarine.

Remove the skin and bones from the herring, clean the mussels, open them, remove them from the shell with the water they contain. Make a good sauce with this water, a little margarine, the flour, water and the tomato, Add to this sauce the chars of the herring and the mussels, With this preparation garnish the scallops and brown them in the oven.

Nantes lamprey —

Skin your lamprey, empty it but keep the blood; cut it into pieces, put it to marinate in a very deep dish with half a liter of red wine, half a liter of white wine and the blood.

The next day, put everything in a saucepan with half a pound of plums, about thirty onions, a bouquet garni made up of bay leaf, thyme, parsley and a clove of garlic that you will tie together; add enough water to cover everything, salt.

Cook over low heat for 2 hours, toast a crouton of bread that you crush and cook in your saucepan 5 or 10 minutes before serving.

Mackerel with cream —

Grill the mackerel over a high heat so that it is well cooked, but not dried out. On the other hand, brown a few onions and shallots in fresh butter with finely chopped parsley. When the mackerel is cooked, place it in the sauce over low heat for ten minutes and add about three spoonfuls of fresh cream. Serve hot,

Stuffed mackerel —

Take 6 mackerels; clean them well, without splitting them entirely. Make bread crumbs, mix it with tarragon, a few chopped shallots, pepper and salt, then butter, as big as an egg; stuff these fish with this mixture. (So that the crumb does not escape, you can sew the split parts) Put everything in a baking dish; cook for about 3/4 hour, basting them with butter.

Mackerel fillets —

Two mackerels, salt, pepper, butter, one onion, one carrot, parsley, cloves, shallots, mushrooms, three spoonfuls of wine vinegar.

Split your mackerel in half. Remove the big bone from them, cut off the head and the tail, cut them into four pieces into a dozen fillets, from which you remove the skin that will cover them. Sprinkle your fillets with salt and pepper and sauté them in plenty of beurre.

When you prepared your fillets, you boiled the fishbones, bones, debris, for an hour, with an onion, a carrot, parsley, fragrant herbs, pepper, salt, cloves and water.

At the same time as you sauté your fillets, fry some oil, four finely sliced shallots and as many mushrooms; when they are red, add three spoonfuls of wine vinegar, mix well, reduce by a third. Add the first well-strained sauce, chopped parsley and cover the prepared fillets with it on a dish.

Marinated mackerel (Hors d'oeuvre) —

Choose 6 small mackerels, cut off their heads, empty them and wash them, immerse them for five minutes in half a liter of salted and acidulated water with a spoonful of vinegar and flavored with a branch of tarragon . Remove them and place them in a hollow dish, supporting the heat of the fire.

Pour a boiling marinade made from a glass of vinegar, a lemon cut into slices, enhanced with 6 peppercorns, 2 cloves, 1 bay leaf and a pinch of salt. Then add a few spoonfuls of fine olive oil,

Place the dish on the heat and bring to a boil, remove immediately and cover tightly. Let cool. Serve the mackerels on trays, drizzled with a marinade juice, and surrounded by sliced lemon slices

Flemish mackerels —

Six small mackerels, one lemon, 125 gr. of butter, chopped parsley, spring onion, shallots, salt, pepper, grated nutmeg, a spoonful of oil.

Prepare and gut the mackerels by splitting them through the belly. Fill them with the butter handled with the parsley, shallots, chopped chives, season, sprinkle them with lemon juice, then wrap them separately, in a sheet of thick paper coated with oil on one side.

Cook them on the heated grill with a low, even heat; when r emoving them, remove the paper, sprinkle them with the oil remaining in the paper and the remaining butter handled with fine herbs, squeeze the rest of the lemon juice over them.

Marseille-style mackerel —

Four mackerels, olive oil, onions, salt, pepper, chopped parsley, a clove of garlic, a few spoonfuls of tomato sauce, a drizzle of vinegar.

Empty and dry the mackerels. cut them into sections without putting the heads {the medium ones into four pieces, the large ones into five.) Put the pieces in a pan with olive oil and sauté over low heat.

On the other hand, you will have peeled and chopped onions that you will have cooked in puree without browning them. Salt them to the point and lightly pepper them. Add chopped parsley and a small clove of grated garlic, then a few spoonfuls of tomato sauce. Put the sections of mackerel in this sauce and simmer to reduce it. Add a drizzle of vinegar before serving.

Lamprey Matelote —

A lamprey of about two pounds, 1 liter of red wine, a bunch of leeks, salt, pepper, 30 grams of flour and 30 grams of butter. Throw the lamprey in a pot of boiling water, then rub it with a large cloth. Boil 1 liter of red wine, light it and throw in the lamprey cut into sections, a bunch of leeks cut into pieces, salt, pepper. Bring to a boil over high heat, then simmer gently for about two hours.

Make a roux with 30 grams of flour and 50 grams of butter, dilute it with the cooking of the lamprey, add it to the preparation and leave to cook gently for another hour

Matelote of the Loire —

For six people: 1 kilo. of various fish. Empty, scale and cut into sections: eels, carp, barbels, pike, etc.

Put them in a saucepan with two cloves of garlic, two cloves, a bunch of thyme, bay leaf, parsley and basil, salt and pepper, a little puree of nutmeg: cover with red wine. When boiling, pour a small glass of cognac, let it burn, stir, pull the fish out when they are cooked. Bind the sauce with butter sprinkled with flour, then add the fish, small onions and mushrooms sautéed in butter. Pour into a hot dish and garnish with fried croutons and, if possible, crayfish.

Cod croquettes —

A kilo of desalted cod, 50 sr. of butter, 2 beaten eggs, l spoonful of flour half a glass of milk.

Cook the cod in cold water; at the first broth, remove the saucepan from the corner of the stove and let poach for 20 minutes — otherwise it would be hard. Cut it into cubes and put the bar in a saucepan with the flour, salt, pepper, nutmeg, milk — which you have boiled separately — mix everything well, remove, cool.

Then divide into small piles of which you make as many oval or square croquettes. bread them

with crumbs of stale bread, pass them in the beaten eggs and throw them in the very hot frying pan. When the croquettes are a beautiful golden color, remove and drain them, serve in a pyramid decorated with parsley branches.

Baked cod —

Cook a kilo of desalted cod in boiling water, peel it and remove the bones. On the other hand, harden 6 eggs and cook 10 beautiful potatoes, peel them. Garnish the bottom of a baking dish with potatoes, cover with a layer of cod, then boiled eggs cut into small pieces, again potatoes until the dish is full. Sprinkle with a good white sauce and put in a very hot oven for a quarter of an hour. Economical and delicious.

Cod au gratin —

A nice fillet of cod, 3 hard-boiled eggs, 6 spoonfuls of white sauce, a glass of good cream, breadcrumbs.

Desalt the cod well and cook it in water. Drain it well, remove the skin and bones. Cut the hard-boiled eggs and mix them with the white sauce. Put half of this mixture in a baking dish, spread the cod over it, cover it with the rest of the mixture and then baste with the cream. Cover with breadcrumbs and brown in the oven.

Cod with beans —

Prepare beans with a few cubes of lean bacon and when they are cooked add a few spoonfuls of tomatoes. Then take a piece of desalted cod; place it in the middle of the beans. Bring everything to a boil, then simmer gently for two or three hours.

The more the dish is cooked, the better it will be.

Mashed Cod —

500 grams of cod, four large potatoes, half a liter of milk, 125 grams of butter, half a lemon peel, breadcrumbs.

Desalt your cod, put it to boil in water with four large peeled yellow potatoes. Leave for an hour on the fire, remove your cod from the water, carefully remove the bones and the skin, crush everything in a mortar with your potatoes which must be almost undone, dilute with half a liter of milk , put 125 grams of butter, half the skin of a lemon, and when your dough is as thin as possible, butter a tin mold, pour everything in, cover with breadcrumbs, brown with fire on it and below, cook for about three quarters of an hour, over a very low heat, serve hot.

This dish is very delicate.

Mullets with cream sauce —

For four people, three mules of about 150 grams, four spoonfuls of fresh cream, 60 grams of butter, a drizzle of vinegar or lemon juice.

Scale, gut the mules, lightly flour them after drying them in a cloth. Fry them in the butter a little brown or in the vegetable, salt, pepper. Arrange them on a platter.

In the remaining butter in the pan, pour cream, vinegar or lemon, heat well (without boiling) stirring with the spoon, pour over the mules and sprinkle with finely chopped parsley.

Fish eggs —

Leftover fish, a thick Béchamel sauce, four eggs, a spoonful of fresh cream, truffle peels, meat glaze.

have diluted before serving a spoonful of fresh cream. Garnish with slices or truffle peels. Melt some meat glaze and pour over everything.

Lenten pâté —

A one kilo piece of tuna or salmon, six anchovies, two truffles if possible, 500 gr. quenelles stuffing, a good piece of butter, an egg yolk, a small glass of rum or madeira, salt, pepper, spices, thyme and bay leaf powder. The quenelles stuffing takes a long time to make, it is best to buy it from the pastry chef.

After having removed the skin and the bones of the chosen fish, you make fillets two centimeters thick by five or six long; prick them with anchovy fillets — well washed and dried, and truffles — if you use them; put these fillets in a terrine sprinkled with spices, salt, and marinate them for twenty-four hours. The truffles will have been brushed and peeled. The crust of the pâté being ready, put it in the pâté mold or on a buttered baking sheet, make a square or a rectangle one centimeter thick: spread on it the thickness of four centimeters of dumpling stuffing, a few truffles and half of the fish fillets, a bed of stuffing and truffles, the rest of the fillets you cover with the rest of the stuffing, spread the butter on it, cover the mold with dough or fold the corners of dough on top of the pâté, brown with egg, after having glued the edges of the dough with water, and bake two or three hours in a gay oven, depending on the size. have done on top in the middle, rum or madeira.

This pâté is eaten cold. The eel pâté is made like this; when you can't get dumpling stuffing, you make a stuffing made up of bread crumbs soaked in milk, a pound and a half of whiting meat, well without bones or skin, 200 gr. of butter, salt, pepper, spices, an egg yolk.