Fish course

French Property News - - Location -

I couldn’t write about north­ern France with­out men­tion­ing seafood, which in turn leads me to think of a fish course for our el­e­gant Sun­day repas. Hop­ping into Brit­tany, our food odyssey takes us to Fin­istère where, if you make your way to any cove on the coast, you could have the sea for break­fast, lunch and din­ner.

Watch waves bat­tling against the rocks and you can guess just how fresh the catch of the day will be! The long jagged coast­line to the north is rugged while its south­ern coast its bathed by the Gulf Stream and prof­fers a mul­ti­tude of sandy beaches.

My sug­ges­tion for this course – other than the catch of the day – would be some sim­ply poached fish in sor­rel sauce or per­haps cold mus­sels with herb may­on­naise. I can­not wait to try a recipe I re­cently found for tarte aux co­quille St-jacques, a scal­lop tart. The pas­try is made with dry white wine, but­ter and flour, while the fill­ing is made from scal­lops, but­ter, eggs and crème fraîche with a touch of tomato puree and saf­fron. The white scal­lop meat is chopped and cooked in but­ter then ar­ranged with the red­dish roe ( corail) in a pat­tern over the pas­try. The in­struc­tions are to serve it warm – though mine would be to sit back and wait for the rap­tur­ous ap­plause!

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