Category: Main dish

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 […]

27th April 2018

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 the producer. I found nice trout at the fishmongers, raised locally, […]

5th March 2018

Mounjetado/Mongetado – cassoulet in Ariège

There are a lot of recipes for cassoulet here in the southwest of France. Castelnaudary, Carcassonne or Toulouse fight for the crown of the best recipe or the most original one. Cassoulet is a hearty dish and meant for winter, but restaurants here serve it to tourists in the summer when a lighter diet may be called for. The origin of the dish goes far […]

17th January 2018

Braised lamb shanks with carrot, tomatoes and quince

Lamb shanks are called “souris d’agneau” in French and are the top end of the leg, which is often sold in slices at the butcher’s. They give nice one-person portions and look pretty with the bone sticking upwards. It takes a long time of cooking and can be prepared in advance. Many restaurants do that in France so that they can serve the dish quickly […]

4th December 2017

Whole roasted rabbit

By chance, this post is about rabbit, just as the previous one from some time ago (busy, busy). I made it after reading “Un dîner à poils ou plumes” by Stéphane Reynaud — a lovely cookbook with nice pictures. His warning with this recipe was “not for sensitive souls” and that was not without cause as the picture of my rabbit on Facebook drew various […]