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 if I took three kilos. I decided to make marinated mackerel to store in jars.

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Beef and barley soup with an Asian touch

It is Monday and the butcher’s is closed because they open on Sunday morning. Go figure.
I had abandoned buying meat at the supermarket because it is better from the butcher and, surprisingly, often even cheaper. However, when I saw a kilo of beef at the supermarket at 5 euros, with the mention “Limousin” for the provenance, I fell for the offer.
At first I thought I would make a stew, but the weather was too warm for that (and that explained perhaps the discount price as the central meat buying department had misjudged the weather). I opted for a beef soup and bought some organic vegetables.

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