French seafood recipes

The French have long delivered distinctive culinary techniques and flavours. Cases in point: en papillote, salad Niçoise and a rich velouté. This collection of the Gourmet Traveller food team’s favourite French seafood recipes showcases all types of seafood, from trout and tuna to mussels and blue-eye trevalla, enhanced by Gallic regional flavours.

Crumbed whiting and ravigote sauce

Crumbed whiting and ravigote sauce

Barramundi en papillote

Barramundi en papillote

Herbed ocean trout en croute

Herbed ocean trout en croute

Swordfish Provençal

Swordfish Provençal

Crab and herb omelette

Crab and herb omelette

Seared tuna with Niçoise potatoes

Seared tuna with Niçoise potatoes

Blue-eye trevalla with a parsley crust and piperade

Blue-eye trevalla with a parsley crust and piperade

Mussels with leek, cider and saffron velouté

Mussels with leek, cider and saffron velouté

Roast blue-eye trevalla with spinach hollandaise

Roast blue-eye trevalla with spinach hollandaise

Sardines with fennel and orange

Sardines with fennel and orange

Salt cod brandade with radish and citrus dressing

Salt cod brandade with radish and citrus dressing

Twice-baked lobster soufflés

Twice-baked lobster soufflés

Confit tuna with white beans, celery and radicchio

Confit tuna with white beans, celery and radicchio

Smoked trout rillettes with frisée and walnut salad

Smoked trout rillettes with frisée and walnut salad

Lobster à l’Américaine

Lobster à l’Américaine

Barramundi Niçoise

Barramundi Niçoise

Octopus braised in red wine with clams and peas

Octopus braised in red wine with clams and peas

Lobster mornay

Lobster mornay

Crab omelette with foie gras butter

Crab omelette with foie gras butter

Mussel and saffron soup

Mussel and saffron soup

Normandy mussels

Normandy mussels

Trumpeter and braised cabbage en papillote with mushrooms

Trumpeter and braised cabbage en papillote with mushrooms

Ocean trout à la Chartreuse

Ocean trout à la Chartreuse

Crisp skate with onion rings, parsley and curry rémoulade

Crisp skate with onion rings, parsley and curry rémoulade

Spanner crab and fennel consommé with soft herbs

Spanner crab and fennel consommé with soft herbs

Barigoule of artichoke, asparagus and kale with scallops and clams

Barigoule of artichoke, asparagus and kale with scallops and clams

Lobster in Cognac and tomato sauce

Lobster in Cognac and tomato sauce

Beignets of spanner crab

Beignets of spanner crab

Fisherman’s “coq au vin”

Fisherman’s “coq au vin”

Anchovy and silverbeet on toast

Anchovy and silverbeet on toast

Poached trout with fennel and lime beurre blanc

Poached trout with fennel and lime beurre blanc

Grilled sole with lemon, capers and parsley

Grilled sole with lemon, capers and parsley

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.