Turbot in the oven

Turbot is not the least expensive of fish, but it had a very delicate taste and the meat stays firm during cooking. In France, there are many recipes with parts of a large turbot – of up to 5 kilos – with white sauces, mushrooms, shrimps and oysters or mussels. I do like mushrooms, shrimps,Read More

Trout simply baked in a skillet with butter and lemon

More and more, I am returning to pure cooking where the basic ingredients pay the starring role and complicated or incongruous extras are left back stage, as with this trout. The fresh food markets in Paris and Saint-Germain-en-Laye were already brimming with great produce, while here in the Ariège you are very close to theRead More

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