Category: Main dish

18th November 2019

Pasta with clams, Saint Jacob scallops and squid

This weekend was the “Foire aux harengs et à la coquille de St Jacques” in the coastal town of Dieppe but we could not go to the Normandy port.

To mark this weekend of herring and scallops and encourage the hard-working small-boat fishermen there, I made a dish with scallops from my local fishmonger.

2nd October 2019

Rabbit with tomatoes

The butcher had a nice halved rabbit and the neighbours had brought us tomatoes from their harvest, so the combination seemed logical.

24th April 2019

Garlic and pepper sauce for roast lamb

The other day I had ordered a leg of milk-fed young lamb at the butcher’s for Easter, but he provided an older and heavier animal and I ended up with 2,5 kilos of meat.We decided to invite four people over for an impromptu Easter Sunday lunch.

23rd December 2018

Red Mullet with a crust of salt

Red Mullet, rouget-barbet in French, is a rock fish of which some amateurs even eat the entrails.

It has a thick layer of scales that normally need to be cleaned but with this recipe you can leave them on.

29th August 2018

Pyrenees crawfish

Crawfish are a rare delicacy in France, especially as they are far less abundant than several decades ago when the red legs and white legs still populated many streams and lakes. But they are for sale, or can be caught, here in the season in the Pyrenees.

13th June 2018

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, oysters and or mussels but as often with complicated dishes […]