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!