Scallops served in a creamy sauce with mushrooms and herbs, topped with cheese and gratinated under a hot grill.

Mixed fish is baked in a creamy béchamel sauce with fennel, leek, peas, and dill, topped with buttery mashed potatoes.

Cooking anything en papillote is a great way to cook, especially fish on the bone. This monkfish is served with a roasted tomato sauce.

A compound butter which is perfect with meat, fish or veg. This is the ultimate surf and turf! Ribeye and lobster together is already a good start. Cover them in this butter and its even better.

A classic! heres how to prep a seabass and finish with a classic sauce meunière.

Happy enough to call this a nicoise salad? There’s tuna, egg, all the vegetable elements so why not… The only difference is the dressing, its somewhere between a tonato sauce or Caesar salad dressing. It works perfectly for this salad.

One of my favourite dishes served across France. Fresh mussels cooked in a creamy white wine sauce with onion, garlic, and herbs. Perfect with a crusty loaf and glass of chilled wine.

Cooking anything en papillote is a great way to cook, especially fish. This cod is cooked with a seasonal fricassee of peas, lettuce and dill.

A traditional Provençal tart topped with caramelised onions, anchovies, and niçoise olives, perfect with a glass of chilled rose.

A luxurious sauce made with champagne, butter, and cream, this version offers an elegant touch to a pan fried dover sole.

Blood orange is added to hollandaise sauce to make maltaise sauce, typically served with fish or vegetables.

This is how to prepare a whole flat fish. My favorite method is breading and deep-frying, served with homemade tartare sauce for a delicious meal.

One of the basics all cooks must conquer, dicing a shallot. Then a simple butter sauce perfect with simply cooked fish or vegetables.

A mixture of flaked and smoked salmon, mixed with creme fraiche, mayonnaise, herbs and lemon. The perfect starter or canapé.

Bouillabaisse is a sumptuous French seafood stew simmered a saffron flavored broth brimming with an assortment of fresh fish and shellfish.

Tender lobster meat in a creamy, white wine infused fish veloute, gratinated with a golden gruyere topping.

Delicate dover sole pan-fried whole, served with a brown butter sauce finished with lemon and parsley.