Fresh trout on cabbage

At a market nearby I found a man selling fresh fish from his small fish farm in the mountains, using clean spring water, as many fish would prefer. He used a net to catch the fish from plastic containers on the back of his car. I prepared the fish in the simplest possible fashion toRead More

Cod, cabbage and chorizo

Although I now live in a small village near the Pyrenees mountains, I can get good fish at a fishmonger in Mirepoix. The cod filet looked too great to resist. Cod can be bland and I usually spice it up a bit. I had some chorizo left that I had bought at butcher’s who saidRead More

Jol — small fish fry

When I was younger and not yet living in France, I discovered a small hotel on the Dordogne river (Hotel du Pont in  Groléjac) that served a wonderful fry of small fish. It was called “petit friture” which has the same double meaning as “small fry” in English as it means both fish and frying.Read More

Goatfish filets with lime

From September to the end of the year, French market fishmongers  offer a brightly coloured red/orange fish called “Rouget’ (the red one), which is in fact a name for various types of fish. The larger ones are the red mullet that are fished in the ocean in big nets. There are also smaller sized fishes,Read More

Pan-roasted burbot tails with smoked ham

Yes, burbot. Aka Mariah, freshwater ling, coney-fish. It is a very old species with a kind of spine instead of bones, as well as a rather large mouth, and does not win beauty prizes. On French market stalls you find it already skinned, gutted and beheaded in appetising white parts. The burbot lives in freshRead More

Fried smelt

I love fried small fish. We often go to a restaurant on the Dordogne river that serves “friture de poisson” and they are great. Just small river fish and garlic in hot oil. Civelles is also very nice but I tend to avoid that dish as the small eels will never get big and eelsRead More

Red Mullet fillets

On the French markets you can find two kinds of reddish fish that look similar apart from their size – the grondin or red gurnard and the rouget barbet or red mullet. The rouget is a small rock fish and is used in Mediterranean fish soups. With the rising sea temperatures it is also caughtRead More