Chef Juliette
John Dory (St. Pierre)
John Dory has the delicacy of sole and the firmness of turbot. A light flouring, a quick butter sauté, and nut-brown beurre noisette show exactly why looks never mattered.
Recipe Archive
Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
3095 recipes
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Recipes
Chef Juliette
Fresh Haddock (Eglefin)
Fresh haddock proves its delicacy in the meunière pan: a fine flour crust, moist pearly flakes, and beurre noisette sharpened with lemon and parsley, ready from one skillet in half an hour.
Chef Juliette
Éperlans à l’Anglaise
Éperlans à l’Anglaise turns small fish into a lesson in disciplined coating: boned smelts under a close, crisp crumb, pan-fried in clarified butter and finished with bright, half-melted maître d’hôtel butter.
Chef Juliette
Éperlans au Gratin
Tiny smelts, shallot, mushrooms, white wine, gratin sauce, and fine bread raspings meet a fierce oven, where the fish must turn tender in the same breath the buttered crust bronzes.
Chef Juliette
Éperlans Grillés
Éperlans Grillés make delicacy from discipline: smelts opened along the back, partly boned, floured and buttered, then broiled in minutes and served with lemon, crisp parsley, and beurre maître d’hôtel.
Chef Juliette
Mousselines d’Éperlans
Mousselines d’Éperlans teach the discipline of a cold forcemeat: one-third assertive smelt, two-thirds mild white fish, enough cream for tenderness, and a quiet poach that keeps each quenelle feather-light.
Chef Juliette
Mousse Chaude d’Éperlans à la Royale
Silvery smelt and black truffle wrap a tender hot mousseline, gently poached in its mould and turned out beneath coral-ivory sauce, a grand dish made workable for one careful cook at home.
Chef Juliette
Haddock
Haddock poché teaches the gentlest rule in fish cookery: let the liquor reach the boil, then let the fish cook away from it, served with egg sauce and plain potatoes.
Chef Juliette
Maquereau Bouilli, Sauce aux Groseilles
Maquereau bouilli proves that oily fish wants acid, not disguise: fennel-scented court-bouillon keeps the flesh tender while a sharp, smooth green gooseberry sauce brings every rich bite back into balance.
Chef Juliette
Maquereau Grillé
Whole mackerel, opened neatly down the back, butter-basted over gentle heat, then drawn together on a hot platter with Sauce Diable Escoffier: rich fish, sharp sauce, exact restraint.
Chef Juliette
Filets de Maquereau aux Fines Herbes
Silvery mackerel fillets poached under a close cover, skinned warm, and laid beneath glossy Herb Sauce (No. 83), deepened with white wine, mushroom liquor, and the fish's own reduced juices.
Chef Juliette
Filets de Maquereau au Persil
Mackerel fillets take a quiet parsley poach, shed their skins, and meet a glossy sauce au beurre bright with fresh parsley: one gentle-heat lesson, generous enough for supper.
Chef Juliette
Filets de Maquereau à la Vénitienne
Mackerel takes kindly to gentle poaching: white-wine court-bouillon keeps the flesh succulent, while sauce vénitienne brings buttered body, tarragon, chervil, and green herb brightness to cut the fish’s richness.
Chef Juliette
Merlan à l’Anglaise
Whiting opened flat, spine drawn, sealed beneath a fine à l’anglaise crust, and cooked fast in clarified butter, with melting parsley and lemon beurre maître d’hôtel spooned generously over the top.
Chef Juliette
Merlan à la Bercy
Merlan à la Bercy makes one promise: the whiting turns pearly and tender at the same moment its white wine, fumet, shallot, and butter liquor gathers into a shining glaze.
Chef Juliette
Merlan à la Colbert
A modest whole whiting becomes a grand supper through exact technique: opened along the back, boned, coated à l'anglaise, fried crisp, and filled with parsley-lemon butter that melts into every flake.
Chef Juliette
Mousselines de Merlan
Mousselines de Merlan turn modest whiting into eight ivory spoon quenelles, delicate yet properly set. Keep the forcemeat cold enough to accept its cream, poach at a tremble, and the whole canon makes sense.
Chef Juliette
Filets de Merlan au Gratin
A complete gratin in one fierce bake: tender whiting, mushroom-lined sauce, white wine, and buttered crumbs all reach their proper finish at the same moment.
Chef Juliette
Paupiettes de Merlan au Gratin
Tender whiting scrolls hide a cold, herb-flecked forcemeat, then bake with mushrooms in a gleaming gratin sauce until breadcrumbs and butter form the bronzed crust that makes the dish.
Chef Juliette
Merlan en Lorgnette au Gratin
Whiting fillets rolled into lorgnette scrolls around their own heads, filled with fines-herbes forcemeat and baked under mushroom-rich gratin sauce, white wine, crumbs, and butter until the rim bubbles bronze.
Chef Juliette
Filets de Merlan Orly
Whiting in a light frying batter, crisp parsley, and tomato sauce served firmly alongside: Orly teaches that the sauce waits for the fish, because fried fish waits for no one.
Chef Juliette
Merlan sur le Plat
Whole whiting, butter tucked against the bones, bakes in mushroom cooking liquor while patient basting turns the liquor into a translucent glaze. Merlan sur le Plat teaches reduction by sight, spoonful by spoonful.
Chef Juliette
Merlan à la Richelieu
Crisp whiting, parsley-bright maître d’hôtel butter, and a measured row of black truffle show the lesson of Richelieu: luxury works best as an accent when the fish beneath it is cooked with discipline.
Chef Juliette
Morue and Salted Cod (Morue et Cabillaud Salé)
Morue et cabillaud salé begins with water, time, and attention: soak the fish for at least twelve hours, change the water often, then trim and portion it for the French preparation that follows.
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