Category: Fish

8th September 2014

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 version to accompany a dish of small sole with a clam […]

2nd July 2014

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 cages or sometimes finds itself in dragnets. There are no reared […]

11th April 2014

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 mackerel at an interesting price and he offered an extra discount […]

18th March 2014

Cod, cabbage and chorizo

The other day the fishmonger’s had cod on sale, nice white chunks of cod loin fillet which are called “dos de cabillaud” here (cod’s back). The greengrocer’s was still in winter mode and had nice cabbages of which a took a green one. But because both the cod and cabbage can be bland in taste, I also bought a chunk of chorizo sausage.

10th March 2014

Haddock, beetroot and octopus salad

I sometimes crave for smoked fish in France, like the mackerel or eel that I was used to in the Netherlands. There is some on the market but it is not they way I would like. There are some smoked fish products, however, that are hardly used in the Netherlands such as “bouffi” bloater – a lightly smoked herring – or the haddock.

26th January 2014

Sea bass fillet, fennel, sweet potato and crab sauce

Sea bass is a very pleasant fish. It has a delicate tasty white meat that needs hardly any seasoning, it has a nice bite and is not flaky as some other fish such as cod or coley. It is not cheap, especially when it is not farmed or fished in nets but by angling lines. I saw a nice one on the market, the price […]

20th December 2013

Sole fillets in Normandy style

Sole is a very nice and also fragile flat fish. One of the best ways to prepare it is to poach the filets shortly before serving. I bought mine on the market and the fishmonger offered to clean it for me but I also wanted the rests for a stock and I like to try out the filleting myself.

4th December 2013

Sea bream fusion

I was reading some Chinese cookery books I had bought in Beijing a few years back. I had to smile about the clumsy English but then, I could not read the characters in the original version so the translator helped me a lot. There are a lot of vegetables and herbs the Chinese use in their cooking that are difficult to find here and not […]

22nd October 2013

Turbot on a bed of kale

A while ago, we were in Fécamp on the Normandy coast. It is not the prettiest coastal town of France, in fact it is rather drab due to its role as a commercial and fishery port in an industrial area. The boats and their owners traded far away and fished the coasts of Newfoundland. Soon the horizon over the sea will be dotted with giant […]

18th October 2013

Trout from the Pyrenees

Perhaps it is because I was born in a flat country that I love the wild sea and mountains. I liked my years in Switzerland and I am fond of the Alps but I really am a big fan of the Pyrenees in the south of France and north of Spain. I go there relatively often, having an old aunt living in a tiny village […]