Poissonnerie Recipe

Create one of Poissonnerie Dishes Yourself

We asked the chef, Fernando Tomassi for one of the famous recipes from this internationally known fish establishment for a couple of seafood recipes.

This wonderful restaurant, which incidentally has its own adjacent fish shop, La Maree, which sells very fresh fish and seafood and a variety of sauces. These recipes would be for a starter and a main course maybe not together, as they are both quite rich. Now you can recreate in your own style of ‘haute cuisine’ with minimum effort at home. Using fresh wild seafood whenever possible

Superb starter a deux

4 King Prawns
2 tbs butter
2 tbs shallots
Glass White Wine
I cup Fish Stock
1tbs Garlic chopped
Juice of 1 Lemon
1tsp Chilli
Salt and Pepper to season

Melt the butter in a wok on a low heat Split king prawns along the back (if the prawns are cooked take out of shell and remove tail, but not the head) Place the prawns in the wok and flame with the white wine until the liquid has reduced. Add the fish stock, garlic, lemon and chilli to the pan and stir.
Add the remaining butter and reduce for a further 5 mins. Sprinkle with parsley and season to taste.
Serve two per person in a bowl with a wedge of lemon.

Creamy fish main course for two

2 fillets white fish
2 tbs shallots. 2 tbs vegetable oil
4 good size scallops with roe
4oz leeks
3oz white mushrooms (wild if poss)
2 endive
4 tbs dry vermouth and a glass of white wine
pinch of tarragon
2tbs butter (preferably New Zealand because it has less water and heats more slowly)
3tbs double cream
2 cups fish stock (buy from La Maree, much easier! )

Roughly chop the leeks and mushrooms
Place shallots in a thick-bottomed (preferably copper pan so it doesn’t heat so quickly) with the oil and sweat for 4 mins. Add butter. Add the fish to the pan flame with the vermouth and cook for 2 mins on each side. Pour in fish stock and add the scallops, allowing the pan to simmer for 2 mins. Add the wine. Pour in the double cream and stir gently until warmed through. Sprinkle with a pinch of tarragon before serving.