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Sole and salmon roulade over a mixture of julienned vegetables
acompanied by mussels and new potatoes
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Fish filets baked on a bed of lentils flavoured with Pommery mustard
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Tunafish steaks fried in sesame oil served on warm Rucola and marinated
with sweet soja sauce
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Sea-wolf filets cooked in a crust of mussels, placed on a bed of carrot sauce and served with wild rice and wok vegetables
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Fried scampi with apple-curry sauce served with basmati rice and fresh garden vegetables
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Fresh-water salmon "au gratin" with horseradish butter, spring vegetables and creamed potatoes with peanut flavouring
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Poached salmon with herb sauce braided in a potato rouladen
with fresh vegetables of the season
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