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"This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto.If you don't have "herbes de provence" in your pantry, make your own using one of the recipes posted on Zaar or use a mixture of your favourite herbs such as thyme, savoury, lavender..."

Ingredients: halibut fillets, shrimp...

"Tuna fish gets a French accent in this refreshing classic! (Make it even more refreshing with a nice glass of Chardonnay.)"

Ingredients: fresh ground pepper, Dijon mustard...

"This recipe was prepared by Mario Martel with Carl Murray of L'Astral Restaurant in the Loews Le Concorde Hotel in Québec City. Don't overcook the salmon. Cooking it slightly rare will give it a softer, more tender texture.The salsa can be served warm or cold and used with any fish. If salmon is too expensive, simply replace it with..."

Ingredients: corn kernels, salt & freshly ground black pepper...

"NON FAT, VERY LOW IN CALORIES YET TOTALLY FLAVORFUL AND EASY TO MAKE."

Ingredients: salsa, salt and pepper...

"Mom always made this for our birthday's since it was everyone's favorite dinner. Like Emeril, our heritage is French Canadian, and after testing both his recipe and ours, my family agrees that our recipe has more salmon flavor due to the canned salmon."

Ingredients: eggs, pastry for double crust 10 inch pie...

"The most delicious fish dish.
Even non fish lovers will fall in love with."

Ingredients: Dijon mustard, dry breadcrumbs...

"Just sharing"

Ingredients: cornstarch, fresh dill sprigs...

"I want to save this recipe (I haven't made it). It's like Eggs Benedict, but with spinach. This is ideal to serve to guests for breakfast or brunch. The spinach can be made the day before, and heated again in the oven. Even the poached eggs can be made ahead, put in cold water, and heated up again in boiling water. Even the hollandaise sauce..."

Ingredients: egg yolks, eggs, lemon juice...