the fish gratin to the purée of oil cake 

or the meli melo of smoked fish

or shells poelés with Spanish

or cut of bouquets sauce cocktail

or the dry ham of Auvergne

 or gratinés of goat and Maroilles cheese

 the sea-bream net sauce basil

or the salmon fillet butters white and chive

or the hake net sauce roquefort

 or the flap with pepper day serves