"The French are Magnificent with Fish"

Julia Childs recognized the French cooking affair with fish, proclaiming it "magnificent". An earlier French author - Jean Anthelme Brillan-Savarin (1775-1826), who has been called "possibly the greatest food critic ever", said this about fish - "Fish in the hands of a skilled cook can become an inexhaustible source of gustatory pleasure".
I often order fish when eating out, but seldom cook and serve fish at home. So I enjoyed the many choices of fish on the menus of the Viking River Cruise we recently took through France. USDA's Choose My Plate dietary recommendations include the guideline to eat fish twice a week to help prevent heart disease. After several meals of fish this month, my healthy Omega-3's should be in good order!

Pan Seared Lemon Sole
mascarpone mousseline, broccoli, red wine butter sauce

Taste of Normandy lunch buffet

Crisp Sautéed Strip Bass
ricotta gnocchi, parmesan gremolata, basil sauce

(International Dinner - from Switzerland)
Sautéed Egli Fish Filet
glazed celery and carrots chateau potatoes, white wine sauce

Pan Seared Halibut
leeks, mashed potatoes, mushroom, bacon vinaigrette

Grilled Tiger Prawns, Crab and Saffron Risotto
with tender young greens

Maple-Glazed Fillet of Salmon, Beurre Blanc and Baby Corn

Now that we're home, I'm back to enjoying beef. But I may have to try some of the fish preparations from the inspirations!