All recipes » Seafood » Braise

	Catfish «en meurette» by Frank Fariello The 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 1 comment 3990 views
	Clams with Bulgur by David Chiddo Great summer clam dish, easy and tasty	3 votes 3508 views
	BUTTER GARLIC PRAWNS by Aparna An easy to prepare dish. Always a hit at parties.	1 vote 2474 views