Main course recipes

Salmon Trout au Bleu with Hollandaise

Three wine-baked salmon trout slices with Hollandaise separately.

Salmon Verdoyant

Three large salmon slices with fresh-herb green butter folded into Hollandaise.

Salmon in Spiced Milk with Grated Coconut

Flakes of cooked salmon and chopped hard-boiled eggs warmed in a loose, lightly spiced dairy-milk broth with grated coconut and a spoonful of rice.

• 43 min

Salmon, Batelière

Three salmon slices baked with small onions, cooked shrimp and tomato-claret sauce.

Salt Cod Brandade

Salt cod beaten with olive oil and cream, flavoured with lemon and parsley and served with toast.

Salt Cod Tongues with Brown Butter

Salt cod tongues simmered until tender and finished with parsley, capers and browned butter sharpened with vinegar.

Salt Cod and Potato Fish Cakes

Golden pan-fried cakes of soaked salt cod and mashed potato with mustard and anchovy.

• 1015 min

Salt Cod and Potato in White Sauce

Poached salt cod and potato pieces folded into a rich milk sauce with parsley and a little nutmeg.

• 45 min

Sardine Omelette

A folded omelette with butter-browned sardines.

Sausage Cakes

Fifteen skinned country sausages reshaped into six cakes.

Sausage and Potato Pasta with Cod

Pork sausage and potato simmer with onion, garlic and saffron. Cod cooks gently in the pan near the end, then pasta is folded in.

• 50 min

Sausages with Fried Bananas

Pan-fried fresh pork sausages surrounded by lengthwise fried banana halves.

Sausages with Set Eggs

Fresh sausages split lengthwise and cooked in their own fat before whole eggs are added and set, with cured-sausage and beaten-egg pork-belly alternatives.

• 25 min

Sautéed Blackfish with Fine Herbs

Blackfish browned in butter and finished with parsley, chervil, tarragon and lemon.

Sautéed Boiled Beef with Small Onions and Lemon

Thin cooked beef slices warmed with small onions in butter, briefly scented with whole garlic and finished with parsley and lemon juice.

• 30 min

Sautéed Pompano with Brown Butter

Whole pompano lightly coated in milk and flour, pan-fried and finished with freshly browned butter and lemon.

Sautéed Porgies with Fine Herbs

Milk-and-flour-coated porgies with parsley, chives, chervil and browned butter.

Sautéed Walleye Pike

Whole walleye pike dusted with flour and pan-fried in butter, with lemon and parsley.

Sautéed Weakfish with Chervil

Sautéed weakfish finished with browned butter, chervil and lemon.

Sautéed Yellow Perch

Small yellow perch fried in butter and finished with lemon juice.

Scalloped Halibut with Cheese

Layers of halibut baked in a Parmesan sauce beneath a buttered breadcrumb crust.

Scallops Provençale

Scallops in shallot-onion velouté enriched with egg yolk, gratinéed with Parmesan and served with six toasts.

Scallops en Brochettes with Ham

Lightly breadcrumb-coated scallop skewers broiled and served over thin slices of ham.

Scallops in Curry Sauce

Fresh scallops briefly cooked in a gently spiced, lightly thickened curry sauce.

• 45 min