Chez Le Reve Francais
Chez Le Reve Francais
Chez Le Reve Francais
Recipe tales of an English foodie living in France and sampling food styles from around the world.

Fish Seafood

  • 27 Recipes

Crab Cakes

Combine the crab with 1 beaten egg, ginger, chilli, spring onion and 2 tablespoons of breadcrumbs. Shape into 8 patties with floured hands

Salmon and Avocado Parcels

Part cook the salmon 1-2 minutes steamed in the microwave or in foil in the oven for 10 minutes at 180 degrees C

Lemon and Pepper Crusted Salmon

Place the salmon on a non stick oven tray. Use a processor to make breadcrumbs with the sliced bread. Add in the zest, juice, seasoning and oil and use to coat the salmon
Blanquette de la Mer

Blanquette de la Mer

Add the fish and cooking liquid, drained potatoes and cooked prawns. Heat the milk with the bayleaf in a large shallow pan with the salmon and white fish and simmer for about 3 minutes and then add the scallops
Lasagne aux Fruits de Mer

Lasagne aux Fruits de Mer

Cut the raw fish into chunks and place in a pan with the milk. Remove the fish with slotted spoon. Place half the mixture with the vegetables and add the cooked fish, defrosted shellfish, creme fraiche and pesto
Chilli and Ginger Glazed Salmon

Chilli and Ginger Glazed Salmon

Roughly chop the chilli and peel and slice the ginger. Place the chilli and ginger in a small food processor with the remaining marinade ingredients
Thai Fish Burgers

Thai Fish Burgers

Cut the fish into chunks and squeeze out excess water. Rough chop the coriander, chillies and ginger and put in a food processor with the fish and other ingredients
Seared Tuna Niçoise Platter

Seared Tuna Niçoise Platter

Simmer the eggs for 11 minutes and plunge in cold water, shell and slice in half. At the same time boil the potatoes until tender and cut into pieces
Squid with Prawn and Crab

Squid with Prawn and Crab

Fry the shallot and ginger until soft. Add the garlic and chillies and cook for another minute. Combine the vegetables with the rest of the stuffing ingredients in a large bowl
Salmon and Asparagus Frittata Bites

Salmon and Asparagus Frittata Bites

Heat a little oil and butter in a griddle pan and cook the asparagus for 2-3 minutes. Chop the asparagus and salmon into 1 cm pieces
Seafood Gratin

Seafood Gratin

Place the fish in a deep pan and add the milk, bring to a simmer, remove from heat and add any shellfish
Seafood en Papillotte

Seafood en Papillotte

Cut the fish fillets into 6 and divide between four pieces of parchment about 30cm square. Add prawns and mussels and top with slices of lemon and herbs
Summer Salmon Timbales

Summer Salmon Timbales

Loosely wrap the salmon in foil and bake for about 15 minutes at 180 degrees C until just cooked. Open the foil and leave to cool for 5 minutes
Fried Monkfish with Chorizo and Rosemary

Fried Monkfish with Chorizo and Rosemary

Cut the fish into bite sized pieces and toss in the seasoned flour with half of the rosemary. Clean the pan, heat the butter and fry the monkfish for about a minute on each side
Prawn & Squid Noodle Bowl

Prawn & Squid Noodle Bowl

Despite some of my recipes being rather decadent we do try and eat a balanced diet which includes plenty of fish and vegetables
Seared Scallops on Peas with Chorizo

Seared Scallops on Peas with Chorizo

Cook the peas in boiling water for a few minutes until tender and drain. Blend the peas with the creme fraiche and season to taste
Moules au Chorizo

Moules au Chorizo

Cook the mussels, instructions are here. Put the onion and chorizo in a frying pan and heat until the onion has softened
Salmon Stuffed Shells

Salmon Stuffed Shells

Poach the salmon in the milk for 5 minutes until lightly cooked then drain the milk into a saucepan and flake the salmon before mixing with the creme fraiche and dill
Szechuan Salt & Pepper Prawns

Szechuan Salt & Pepper Prawns

Combine the Szechuan, salt and pepper with the flour and dry the prawns.  . Dip the prawns in the flour and coat evenly
Crispy Miso Cod

Crispy Miso Cod

Mix all the marinade ingredients together and pour over the cod. Leave covered in the fridge to marinate, ideally overnight