Our food list :

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Japan.

Salted or dried herring roe.

Goujonnette : small fish fillet cut on the bias.

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

Scandinavia.

Traditional dish made with dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide, and finally soaked again in cold water for 4 to 6 days.

Served with bacon, goat cheese, mustard, mashed split peas and potatoes.

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

Spain. Basque Country. San Sebastián.

Specialty made with hake with asparagus, shellfish, hard-boiled egg and peas served with a green sauce (salsa verde: garlic, fish stock, olive oil and white wine with parsley).

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Spring vegetables : vegetables harvested before reaching full maturity.

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."