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Seafood? Oui!
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by: Celebrity Recipes Magazine
 

There are a lot of French seafood terms which you can try to master. Here are a few which may come handy should you find yourself in a French resto.

Truite au bleu.
Literally, this means blue trout. It is actually a dish of trout (fish) poached in boiling water and vinegar. Upon cooking, the trout curls up and then turns blue in color. It is usually served with plain boiled potatoes and Hollandaise sauce. Is this paksiw? Better go straight to a French restaurant to find out.

Filets de thon.
Thon is French for tuna. As such, filets de thon means tuna fillets. French tuna is usually sliced into thin, narrow pieces packed in olive oil or wine, herbs and seeds. It is usually served as a hors d' oeuvre or as a first course.

Escargots.
The word means snails. There are two kinds: marine and terrestrial. The former is known commonly as periwinkles and is smaller than the latter. Escargot is a delicacy in France and the French consume vast quantities of it. Obviously, although snails are prolific, merely gathering them in vineyards wouldn't be enough to satisfy demand. As such, most of them are raised in snail farms where they subsist on lettuce, fruits and aromatic herbs.

Escargots are also canned for export. Surprisingly, the cans come with a bag of polished shells, as it is deemed proper to serve escargot in shells.

Coquilles.
Coquilles is scallops in English. A famed scallop dish is the Coquille Saint-Jacques - scallops in an egg, cream, and wine sauce baked in scallop shells. Mushrooms and other shellfish are sometimes added to make the dish even more interesting.

A la meunierre.
Literally, this means "miller's wife" or "mistress of the mill" or "miller's style". It is a way of cooking fish. The fish is usually dipped in milk, seasoned with salt and freshly-ground black pepper, rolled in flour, sauteed first in butter and then in oil; and served with melted butter, lemon and parsley. If the dish garnished with mushroom, it is called belle meunierre.

Langouste or langoustine.
These terms are almost the same but not quite. Langouste is the French term for the spiny lobster while langoustine is French word that means lobster as well. The only difference is that langoustine refers to the deep-sea lobster. Any which way though, they're both delicious.

Homard.
This is another French term for lobster and is used to refer to the North Atlantic variety. The term is also usually used to denote the common lobster that turns bright red when cooked. As such, the American lobster is also known as the homard.

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August 19, 2017

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