Tag: shallot

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 […]

Beans Potatoes Poultry

25th April 2013

Duckling legs with prunes, beans and tomatoes

Duck is widely used in France, especially in the south-west where they also stuff ducks for the liver. Duck meat is often tough and needs long cooking. On the market in Dieppe, I found a farmer who sold ‘canetton’, ducklings. Not the small birds with a soft down, but larger, almost half-size, birds. This meat is tender and the portion is sufficient for one person. […]