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

Japanese-style fish soup with cockles and prawns

From time to time, I go to a Japanese shop in the area around the rue Sainte Anne in Paris, where there are many Japanese restaurants and travel agents. I stock up on some instant soups, seaweed, sesame, yuzu and dashi – a yellow soy paste. On the outdoor market in our village, the fishmongerRead More

Sole with clams and crushed potatoes

We often go to Dieppe and buy fresh fish there on the quay, walk around the market and have lunch in one of the many restaurants. A favourite place often serves “crushed potatoes’ as a side dish – cooked potatoes crushed with a fork and some cream for smoothness. Back home, I tried my versionRead More

Lobster on the BBQ

Lobster is a luxury ingredient because of its price. It is more expensive than prime beef and you can buy a whole lot of chicken for the same money. Or more than a week of vegetables. Lobster is also relatively rare. It is not threatened with extinction, yet, but it is fished with special cagesRead More

Marinated mackerel with herbs

One of the many specialities of restaurant along the Channel in France, as in Dieppe, are marinated mackerel which is eaten cold as a starter. They sometimes use small, young, mackerel called “Lisette” which is caught on lines that contain many hooks. At the local market here, the fishmonger had a few boxes of mackerelRead More