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Catfish «en meurette» by Frank FarielloThe term «en meurette» refers to a dish that has been braised in a particularly delicious red wine sauce from the Burgundy region of France. Probably the best known of these dishes is oeufs en meurette, made from poached eggs. But even tastier, in my opinion, is fish made this way. The firm-fleshed monkfish (lotte in French) lends… |
1 vote
3990 views
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Clams with Bulgur by David ChiddoGreat summer clam dish, easy and tasty |
3 votes
3508 views
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BUTTER GARLIC PRAWNS by AparnaAn easy to prepare dish. Always a hit at parties. |
1 vote
2474 views
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