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- Fresh Fish
28,34 € 28,34 €Delicious and easy-to-prepare, “colin” is also known as hake, a highly appreciated fish containing little amount of bones.
- Shellfish
24,55 €As an appetizer, on a seafood dish or even in a salad: these high quality winkles from Brittany will satisfy your taste buds !
- Crustaceans
55,83 €Treat yourself with a magnificent Breton lobster, also called the blue of Brittany, be sure to eat a product with an exceptional taste, 100% natural and low in calories. Cooked only a few hours before the expedition, you will enjoy its unique flavor !
- Canning & Sauces
5,88 €Une évocation à ces "Pêcheur d'Islande"...une saveur délicate, une note iodée apportée par le coquillage rôti, stimuleront les papilles avec douceur...Un contraste avec la rude vie de ces marins bretons !!
- Edible Algae
5,59 € 5,59 €A poeler à volonté avec vos poissons et vos viandes : Goûtez vite au plaisir des Haricots de mer des Algues Gastronomes !
- Wine
- Utensils
11,58 € 11,58 €Stainless steel oyster plate, ideal for a beautiful presentation of your oysters. Can fit up to 8 oysters with a central space for auces or lemon.
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Brill
There are 3 products.
37,82 € En Stock : Expédié sous 24hBrill - Whole fish - 1.2kgBrill landed in Brittany. One fish of 1.2kg suits 3 to 4 people.
37,82 €En Stock : Expédié sous 24h
42,56 € En Stock : Expédié sous 24hBrill fillets - 600gBrill landed in Brittany. 600g portion suits 2 to 3 people.
42,56 €En Stock : Expédié sous 24h
15,07 € En Stock : Expédié sous 24hBrill - Whole fish - 400gBrill landed in Brittany. One fish of 400g suits 1 to 2 persons.
15,07 €En Stock : Expédié sous 24h
The white, firm and fragrant flesh of the brill is highly sought after by gourmets, and is well worth the turbot. Like all flatfish, brill can be grilled, fried, braised, poached in court-bouillon. The ideal is to prepare the brill in the oven. It can be accompanied by various sauces, and its flesh matches perfectly with mashed sorrel.
The white, firm and fragrant flesh of the brill is highly sought after by gourmets, and is well worth the turbot. Like all flatfish, brill can be grilled, fried, braised, poached in court-bouillon. The ideal is to prepare the brill in the oven. It can be accompanied by various sauces, and its flesh matches perfectly with mashed sorrel.
