Chef Juliette
Salted Cod and Morue à l’Anglaise
Salt cod rises slowly from cold water, then poaches away from the boil until pearly and tender, with buttered parsnips and sauce à l’Écossaise turning plain ingredients into a deeply comforting supper.
Recipe Archive
Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
3095 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Juliette
Morue à la Bénédictine
Hot-poached morue and dry potato are pounded together, then fed oil and boiled milk by degrees until mellow, domed under butter, and coloured at the edges. The lesson is texture, not ornament.
Chef Juliette
Morue au Beurre Noir ou au Beurre Noisette
Morue turns four spare ingredients into a complete supper: salt cod curled into paupiettes, barely poached, brightened with lemon and parsley, then covered in beurre noisette stopped when it smells of toasted hazelnuts.
Chef Juliette
Morue à la Créole
Morue à la Créole layers gently poached salt cod over golden onion and Provençal tomatoes, then crowns it with broiled sweet peppers, lemon, and beurre noisette: a weeknight lesson in restraint, sequence, and heat.
Chef Juliette
Cabillaud Salé, or Morue à la Hollandaise
Morue à la hollandaise makes salt cod tender through a barely trembling poach, then serves it honestly with green parsley, floury potatoes, and melted butter ready at the table.
Chef Juliette
Cabillaud Salé, or Morue à l’Indienne
Salt cod, poached gently and folded into a mild sauce à l’Indienne, with dry, separate rice alongside: a lesson in keeping the fish’s flakes whole and the curry in its proper place.
Chef Juliette
Morue à la Lyonnaise
Morue à la Lyonnaise turns salt cod, onions, and potato roundels into a buttery skillet supper, finished with the few drops of vinegar that make the whole pan taste awake.
Chef Juliette
Soufflé de Morue
Salt cod, thick Béchamel, and yolks rise under four whipped whites into a bronzed, deeply savory soufflé, a classical lesson in building a strong base and folding with a light hand.
Chef Juliette
Char (Ombre-Chevalier)
Small whole omble-chevalier cooked meunière, its delicate flesh beneath a fine golden crust, then glossed with beurre noisette, lemon, and parsley. The lesson is heat: steady enough to brown, gentle enough to protect the fish.
Chef Juliette
Grilled Red Mullet
Rouget grillé rewards precision over fuss: cisel the whole fish according to its thickness, turn it over fierce heat, baste steadily, and serve its bronzed skin with melting maître d’hôtel butter.
Chef Juliette
Rouget à la Bordelaise
Rouget à la Bordelaise teaches the old balance: fierce heat for the fish, gentleness for the sauce, with bronzed red mullet laid over buttery, tarragon-flecked Bonnefoy.
Chef Juliette
Rouget au Fenouil
Rouget au fenouil turns a paper parcel into an aromatic cooking vessel: red mullet, fennel, lemon, parsley, and pork fat grilled gently until the skin gleams and the flesh releases from the bone.
Chef Juliette
Rouget à la Niçoise
Whole red mullet meets fierce heat, then a glossy Niçoise garnish of reduced tomato, garlic, anchovy, and black olives. The lesson is restraint: bronze the skin, keep the flesh pearly, and let the coast do the rest.
Chef Juliette
Rouget en Papillote
Red mullet grilled to bronze, tucked between thick Duxelles, and sealed in an oiled paper heart that balloons in the oven. Bring it straight to the table and let each guest release its mushroom-rich aroma.
Chef Juliette
Matelote au Vin Rouge
A riverman's matelote of freshwater fish and red wine, poached gently, reduced by one-third, and bound off the boil until the sauce gleams wine-dark and glossy.
Chef Juliette
Matelote au Vin Blanc
Fish poached gently in white wine, its liquor reduced and joined with fish velouté, then mounted with butter and ringed by crayfish and heart croûtons: company cooking built on control, not fuss.
Chef Juliette
Quenelles de Brochet à la Lyonnaise
Quenelles de brochet teach the discipline of a forcemeat: pike, kidney fat, marrow, and panada worked smooth, shaped by spoon, poached without boiling, then swelled gently in a lustrous fumet-and-cream sauce.
Chef Juliette
Fish Cakes
Salt cod, floury potato, and reduced Béchamel become croquettes beneath a complete panure à l’anglaise, fried in very hot fat so the crust sets at once and the center stays tender.
Chef Juliette
Fillet of Beef (Relevé)
A whole rosy fillet, larded with cool fatback and poêlé beneath butter, then carved thick under glossy jus. The lesson is exact but simple: deep colour outside, red tenderness within.
Chef Juliette
Filets de Bœuf Andalouse
A larded fillet glazed at the last moment, surrounded by rice-filled peppers, crisp aubergine cases, tomato concassée, and chipolatas: a grand garniture brought within reach of one attentive home cook.
Chef Juliette
Filet de Bœuf Bouquetiere
One burnished fillet, six vegetables, and a clear gravy passed beside it: Bouquetière teaches the classical art of cooking each garnish correctly, then arranging colour with generosity rather than fuss.
Chef Juliette
Filet de Bœuf Camargo
Beef fillet hollowed and rebuilt around foie gras, cream, and truffle, then poêled until the center is just set and the roast gleams under Périgueux sauce and four garnished tartlets.
Chef Juliette
Filet de Bœuf Châtelaine
A whole beef fillet poêled in butter, ringed with Soubise-filled artichokes, chestnuts, and bronzed potatoes, then glazed and served with Madeira sauce built from its own aromatic roasting liquor.
Chef Juliette
Filet de Bœuf Clamart
Beef fillet roasted rosy, with pea-filled tartlets and crisp potato quoits alternating around the platter, plus a lightly thickened pan gravy served separately: classical order made workable for one careful cook.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer