Food and wine pairing with Poissons

From starter to dessert, 1001 Dégustations recommends the best food-wine harmonies for you. In the category Poissons, here is a list of foods and wines that go best together:

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> American-style monkfish > Arctic char > Baked bream > Bass cooked with Champagne > Bouillabaisse > Bourride sé*toise fish stew > Carp > Carp fillet with morels > Cod > Cod brandade > Cod with garlic mayonnaise > Crab > Eel > Eel in red wine > Filet de Saint-Pierre > Fillet of sole > Fillet of sole with morel mushrooms > Fish brochettes > Fish Fillets in foil > Fish fillets with cream > Fish stew > Fish tartar > Flemish eel > Fresh water fish in beurre blanc > Fried frog legs > Fried smelt > Grilled flounder > Grilled lobster > Grilled sea bass > Grilled tuna > Lamproie à la Bordelaise > Livourno-style bass > lobster à l'américaine > Lobster in a sauce > Lobster thermidor > Loup au fenouil > Marinated raw salmon > Monkfish > Monkfish stew with turnips > Mouclade (mussel dish) > Mullet > Mussels > Mussels in poulette sauce > Nantes-style grilled red mullet > Octopus cooked on a stone slab > Paris-style spiny lobster > Perch with chanterelle mushrooms > Perch with Riesling > Pike > Pikeperch > Pikeperch with beurre blanc > Roast turbot > Salmon steak > Salmon with sorrel > Sardines > Scallops with saffron > Seafood couscous > Shad with sorrel > Skate > Smoked eel > Smoked salmon > Smoked trout > Sole fillet bonne femme > Sole meunière > Squid in ink > Tartare of salmon > Trout in vin jaune sauce > Trout with almonds > Truite au bleu > Tuna in Basquaise sauce > Turbot au Champagne > Turbot in a sauce > Turbot with hollandaise sauce > Warm oysters > West Indian-style red mullet > Whiting