Cancalaise (à la): The expression "à la cancalaise" applies, in classic cuisine, to several fish preparations in which, in principle, Cancale oysters are used.
Cancalaise whiting, sole or catfish are garnished with poached oysters and shrimp tails, and the whole is topped with Normandy sauce (although Cancale is in Brittany) or white wine sauce.
The tapioca cancalaise fish consommé is garnished with poached oysters. We sometimes add sole fillets ...
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