Duo de Poissons Sauce Ciboulette = Duo of Fish in Chive Sauce

Some fish today to make a quick meal that will not tax the digestion as the main cooking method will be “en papillote” (in a foil parcel).

For contrasting colours and textures, I have chosen cod and salmon. To add taste, the sun-dried tomatoes and chives with be added to the sauce.

Serves 2:

2 cod fillets

2 salmon steaks

4 sun-dried tomatoes in olive oil, chopped

fronds of a fennel bulb

1 bunch of chives , finely chopped

1 glass of dry white wine

125ml single cream

2 tablespoon cornflour

 

  1. Place the fillets on foil in a baking tray, sprinkle with coarse sea salt, add the fennel fronds, tomatoes and drizzle with the tomato flavoured olive oil. Close the parcel and put in a pre-heated oven at 180C for 15minutes.
  2. Meanwhile, pour the wine in a saucepan, heat up and add the cornflour gradually. Whisk to avoid the formation of lumps. When the sauce has thickened, add the cream and the chives. Turn off the heat.
  3. Take the fish out of the oven and place in an oven-proof dish, without the foil. Pour the sauce on top and cook in the oven for a further 10 minutes.
  4. Serve immediately with steamed baby potatoes, creamed fennel bulbs or diced courgettes.

Bon Appétit!

Tip: 

If you are on a pre-Christmas diet, omit the sauce and drizzle the fish with olive oil and lemon juice just before serving.

 

 

 

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Loup en Aumônière = Parcel of Sea Bass

Fresh wild sea bass had arrived at the fishmonger’s and it was an invitation not to be refused.

As I do not like to de-gut and scale the fish, it was done nicely and promptly by the expert. You can, of course, do it yourself if you are keen. Otherwise, you can buy fillets of sea bass.

For the rest, I visited my favourite green grocer who is conveniently located next to the fishmonger’s.

On a cold day, the promise of an oven-cooked fresh fish is warming in itself and it does not take very long to prepare and cook it.

Moreover, from a dietitian’s point of view, apart from the tomato oil which is olive oil, this is a typical Mediterranean diet dish, to be enjoyed without worries for your arteries or waist line.

Serves 2 or 4 (depending on your appetite):

2 medium-sized fresh sea bass, cut open in half, like a book

4 sun-dried tomatoes in oil, cut in small pieces

4 large garlic cloves, peeled and sliced

4 small branches of fresh fennel bulbs, finely sliced

coarse sea salt and pepper

2 tablespoon oil from the sun-dried tomatoes jar

juice of 1 lemon to serve

  1. Rinse the fish in cold water and place in an ovenproof dish, opening them like a book.
  2. Sprinkle a little salt and pepper on the inside of the fish and add the tomato pieces, the fennel slices and the garlic. Sprinkle a few drops of the tomato oil.
  3. Close both fish, sprinkle a little more salt on top and drizzle the remainder of the tomato oil.
  4. Cover the dish with foil and cook in the oven at 200C for 30 minutes.

 

Serve with small steamed potatoes and a cool Chardonnay from Bourgogne.

Bon Appétit!

Note:  I forgot to take a picture before eating the sea bass, so the only one is of the dish before it went in the oven 

 

 

 

 

 

 

Clafoutis de Tomate et Chèvre = Clafoutis of Tomato and Goat Cheese

In answer to the eternal question: “What’s for dinner?”, tonight, the answer is Clafoutis de Tomate et Chèvre.

A clafoutis is usually a dessert made with stone fruit covered with a batter.
Tomatoes are also fruit, so the term clafoutis can apply to this preparation.

Tomatoes are now at their peak and should be enjoyed in a variety of dishes. They mix well with goat cheese and aromatic herbs.
I have chosen the heavily scented dried wild marjoram but you can substitute milder herbs.

This savoury dish, not quite a quiche, is served lukewarm. Definitely best in Summer, it can however be eaten in any season.

Suitable for vegetarians, it can be a starter, a main course or part of a finger buffet.

Serves 4:

20 cherry tomatoes
4 sun-dried tomatoes, cut into thin strips
1 strong goat cheese , sliced thinly
100ml double cream
2 eggs
100ml whole milk
100ml Plain flour
1 garlic clove, peeled
6 large basil leaves
1 tablespoon dried wild marjoram leaves or origano

A little butter to grease a 22cm flan dish
Pepper and salt to season

1. Make the batter by whisking the egg and the flour and adding the milk and the cream slowly. Add the marjoram and season lightly.

2. Pre-heat the oven to 200C.

3. Rub the garlic in the flan dish and grease with the butter, place the tomatoes and cheese slices and cover with the batter.

4. Bake for 30 minutes and decorate with the basil leaves before serving.
Check the batter is well cooked by inserting a knife into it. It should come out clean.

Serve warm but not hot, so let it rest for 10 minutes.

A cool rosé wine goes well with this dish.

Bon Appétit!

Tip:
Do not use too much salt as the cheese and the sun-dried tomatoes are already salty.

Merlan en Papillotte = Hake in a Parcel

It is always a pleasure for me to see that the fishmonger has just received some fresh hake as it reminds me of the fish that arrived still alive at the Old Port in my native city.

There are different ways of cooking hake and today, I chose to cook it en papillotte because it seals in all the flavours and avoids frying.
It is a good dish to prepare if you are vegetarian.

Serves 2:

2 fresh hake steaks
1 courgette, peeled
8 sun-dried cherry tomatoes in olive oil, garlic and herbs
1 fennel bulb, rinsed and quartered, fronds removed
Salt and pepper to season
Juice of half a lemon

1. Cook the fennel in a pressure cooker or boil in salted water until tender. Reserve.

2. Line an oven dish with foil, sufficiently to close the parcel.

3. Place the fish delicately on the bottom and add the tomatoes and the fennel fronds. With a vegetable peeler, cut the courgette in tagliatelle and cover the fish with them. Sprinkle with some olive oil from the sun-dried tomatoes jar.

4. Close the parcel and cook in a pre-heated oven at 200C for 15 minutes.

5. Serve immediately with the fennel bulb quarters. Sprinkle with lemon juice.

Bon Appétit!

Tip:
If you want to avoid using oil, use sliced fresh tomatoes which will moisten the fish. The courgette ribbons will also bring moisture.