Recipe Archive
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
3203 recipes
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Chef Juliette
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
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 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
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 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
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
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
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
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
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
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 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.
Chef Juliette
Salt cod rises slowly from cold water, then poaches away from the boil until pearly and tender, with buttered parsnips and sauce à l’Écossaise turning plain ingredients into a deeply comforting supper.
Chef Juliette
Hot-poached morue and dry potato are pounded together, then fed oil and boiled milk by degrees until mellow, domed under butter, and coloured at the edges. The lesson is texture, not ornament.
Chef Juliette
Morue turns four spare ingredients into a complete supper: salt cod curled into paupiettes, barely poached, brightened with lemon and parsley, then covered in beurre noisette stopped when it smells of toasted hazelnuts.
Chef Juliette
Morue à la Créole layers gently poached salt cod over golden onion and Provençal tomatoes, then crowns it with broiled sweet peppers, lemon, and beurre noisette: a weeknight lesson in restraint, sequence, and heat.
Chef Juliette
Morue à la hollandaise makes salt cod tender through a barely trembling poach, then serves it honestly with green parsley, floury potatoes, and melted butter ready at the table.
Chef Juliette
Salt cod, poached gently and folded into a mild sauce à l’Indienne, with dry, separate rice alongside: a lesson in keeping the fish’s flakes whole and the curry in its proper place.
Chef Juliette
Morue à la Lyonnaise turns salt cod, onions, and potato roundels into a buttery skillet supper, finished with the few drops of vinegar that make the whole pan taste awake.
Chef Juliette
Salt cod, thick Béchamel, and yolks rise under four whipped whites into a bronzed, deeply savory soufflé, a classical lesson in building a strong base and folding with a light hand.
Chef Juliette
Small whole omble-chevalier cooked meunière, its delicate flesh beneath a fine golden crust, then glossed with beurre noisette, lemon, and parsley. The lesson is heat: steady enough to brown, gentle enough to protect the fish.
Chef Juliette
Rouget grillé rewards precision over fuss: cisel the whole fish according to its thickness, turn it over fierce heat, baste steadily, and serve its bronzed skin with melting maître d’hôtel butter.
Chef Juliette
Rouget à la Bordelaise teaches the old balance: fierce heat for the fish, gentleness for the sauce, with bronzed red mullet laid over buttery, tarragon-flecked Bonnefoy.
Chef Juliette
Rouget au fenouil turns a paper parcel into an aromatic cooking vessel: red mullet, fennel, lemon, parsley, and pork fat grilled gently until the skin gleams and the flesh releases from the bone.
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