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SALMON WITH SORREL SAUCE
Salmon cooked in cream, white wine and onions with a sprinkling of sorrel herbs.
FISHERMAN'S HOTPOT                
Slow-cooked fish casserole (salmon and cod) with diced mixed vegetables and shellfish.
ST JACQUES SCALLOPS IN A MIXED VEGETABLE CREAM SAUCE
St Jacques scallops poached in cream with mixed julienne vegetables (mushrooms, carrots, leeks, onions and shallots), reduced with white wine.
SALMON PAUPIETTE IN A HERB SAUCE
Paupiette filled with a fish mousse and poached in a creamy herb sauce.
ARMORICAIN STYLE MONKFISH
Monkfish poached in a lightly spiced tomato and cream sauce.
ARMORICAIN STYLE SQUID
Squid pieces served in a spicy tomato and cream fish sauce.
COD FILLET WITH MIXED VEGETABLES IN A CHILLI CREAM SAUCE
Slow-cooked cod in a cream sauce subtly spiced with chilli and accompanied by broad beans and carrots.
NILE PERCH FILLET WITH LOUISIANA CRAYFISH
Nile Perch fillet with a beurre blanc and Louisiana crayfish sauce.
ST JACQUES SCALLOPS WITH SLOW-COOKED LEEKS
St Jacques scallops with finely sliced leeks gently cooked in butter, reduced with white wine and finished with cream.

 

 

Armor Plats Cuisinés S.A. - Carrefour Industriel du Porzo - 56700 Kervignac - Tél. +33 (0)2 97 85 52 52 - Fax +33 (0)2 97 85 19 90 - E-mail armorpc@armorpc.com