BEAUX VOYAGES
FRENCH RECIPES
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Click here to find the following French Recipes
Quiche Lorraine
Provencal Beef Stew
Salade Nicoise
Mousse au Chocolat
Ratatouille
Moules Marinieres (Seaman’s Mussels)- Mussels in
Wine Sauce
Easy Peche Melba (Peach Melba- Peche rhymes with
mesh)
Paella- (This one's from Spain)
FISH TAJINE A LA FRANCAISE
Coq au Vin (Chicken in Red Wine) Pronounced-
"coke o vanh"
Choucroute Recipe- pronounced- "shoe' croote'"
Recipes from the Hostellerie Berard in Provence
Click here for: French Onion Soup and Tarte Flambee
Click here for Creme Brule Recipe and Dauphine style
Potato Gratin
Quiche Lorraine
Provencal Beef Stew
Salade Nicoise
Mousse au Chocolat
Ratatouille
Moules Marinieres (Seaman’s Mussels)- Mussels in
Wine Sauce
Easy Peche Melba (Peach Melba- Peche rhymes with
mesh)
Paella- (This one's from Spain)
FISH TAJINE A LA FRANCAISE
Coq au Vin (Chicken in Red Wine) Pronounced-
"coke o vanh"
Choucroute Recipe- pronounced- "shoe' croote'"
Recipes from the Hostellerie Berard in Provence
Click here for: French Onion Soup and Tarte Flambee
Click here for Creme Brule Recipe and Dauphine style
Potato Gratin
Recipes on this page:
Daurade a La Provencale
Baked Bream, Provencal-style
Bourride de Lotte a la Setoise (scroll down)
(Bourride of Monkfish, Sete-style)
Daurade a La Provencale
Baked Bream, Provencal-style
Bourride de Lotte a la Setoise (scroll down)
(Bourride of Monkfish, Sete-style)
Bourride de Lotte a la Setoise
This recipe is a specialty of the charming little
fishing port of Sete, where it features on the
menu of all the restaurants along the sea
front. It is often accompanied by croutons
rubbed with garlic and fried in butter or by
steamed potatoes.
¼ cup (2 fl oz/60 ml) olive oil
1 carrot, peeled and finely chopped
10 celery leaves, finely chopped
1 leek, white parts only well washed and finely
chopped
1 large beet leaf (silverbeet), finely chopped
(you can substitute parsley)
Salt and freshly ground pepper
4 sections of monkfish (or blue-eye cod, each
weighing about 8 oz (250 mg)
For the sauce:
1 clove garlic
½ teaspoon strong mustard
1 egg yolk
Salt
6 tablespoons extra virgin olive oil
This recipe is a specialty of the charming little
fishing port of Sete, where it features on the
menu of all the restaurants along the sea
front. It is often accompanied by croutons
rubbed with garlic and fried in butter or by
steamed potatoes.
¼ cup (2 fl oz/60 ml) olive oil
1 carrot, peeled and finely chopped
10 celery leaves, finely chopped
1 leek, white parts only well washed and finely
chopped
1 large beet leaf (silverbeet), finely chopped
(you can substitute parsley)
Salt and freshly ground pepper
4 sections of monkfish (or blue-eye cod, each
weighing about 8 oz (250 mg)
For the sauce:
1 clove garlic
½ teaspoon strong mustard
1 egg yolk
Salt
6 tablespoons extra virgin olive oil
Heat the oil in a sauté pan large enough to hold the pieces of fish in a single layer. Add the chopped
vegetables and cook over very low heat, stirring occasionally with a wooden spoon, for 10 minutes; do not
let the vegetables brown. Season with salt and pepper and add the fish. Cover and cook over los heat for
10 minutes on each side.
Meanwhile prepare the sauce: force the garlic through a press into a shallow bowl. Add the mustard, egg
yolk and salt and stir well. Set aside for 1 minute, then add the oil in a thin stream, whisking until the mixture
is quite firm; this aioli will thicken the sauce.
Transfer the cooked fish to a platter and keep warm. Add the aioli sauce to the contents of the sauté pan
and mix well. Heat this for a few minutes more, then coat the pieces of fish with this sauce and serve
immediately.
Serves 4
We had a nice California chardonney with this. A Provence rose is also a good match.
P.S. I tried to look up the word bourride, but couldn’t find it either in my French or English dictionaries!
Perhaps someone can clue me in on the meaning. The cookbook used the same word for both French and
English.
vegetables and cook over very low heat, stirring occasionally with a wooden spoon, for 10 minutes; do not
let the vegetables brown. Season with salt and pepper and add the fish. Cover and cook over los heat for
10 minutes on each side.
Meanwhile prepare the sauce: force the garlic through a press into a shallow bowl. Add the mustard, egg
yolk and salt and stir well. Set aside for 1 minute, then add the oil in a thin stream, whisking until the mixture
is quite firm; this aioli will thicken the sauce.
Transfer the cooked fish to a platter and keep warm. Add the aioli sauce to the contents of the sauté pan
and mix well. Heat this for a few minutes more, then coat the pieces of fish with this sauce and serve
immediately.
Serves 4
We had a nice California chardonney with this. A Provence rose is also a good match.
P.S. I tried to look up the word bourride, but couldn’t find it either in my French or English dictionaries!
Perhaps someone can clue me in on the meaning. The cookbook used the same word for both French and
English.
Daurade a La Provencale
Baked Bream, Provencal-style
You don’t have to have daurade, or bream,
as it is sometimes called. Any whole fish will
do. We used a stripped bass, and I’m sure it
would work well for other types of fish, like
red snapper, salmon, etc.
Baked Bream, Provencal-style
You don’t have to have daurade, or bream,
as it is sometimes called. Any whole fish will
do. We used a stripped bass, and I’m sure it
would work well for other types of fish, like
red snapper, salmon, etc.
1 whole bream, red snapper, salmon, or carp,
about 2 ½ lb (1.2 kg)
1 lb (500 gm) ripe tomatoes
¼ cup (2 fl oz/60 ml) extra virgin olive oil
2 cloves garlic, finely chipped
1 tablespoon chopped parsley
Salt and freshly ground pepper
1 lemon
about 2 ½ lb (1.2 kg)
1 lb (500 gm) ripe tomatoes
¼ cup (2 fl oz/60 ml) extra virgin olive oil
2 cloves garlic, finely chipped
1 tablespoon chopped parsley
Salt and freshly ground pepper
1 lemon
Purchase a fish that is scaled and cleaned. Rinse and pat dry. In the U.S. we don’t see much daurade, which
is common in the fish markets in France. We used a stripped sea bass which was on sale at our local Whole
Foods. They sometimes have whole red snapper as well, and that would also work well, as would salmon.
Preheat oven to 450 deg F (230 deg C). Drop the tomatoes into boiling water for 10 seconds. Cool under
running water, then peel, halve, squeeze out the seeds and coarsely chop the flesh.
Heat half the oil in a nonstick 10 in (26 cm) skillet. Add the garlic and parsley and cook, stirring, until the
garlic is soft and golden. Stir in the tomatoes and season with salt and pepper. Cook over moderate heat
until the liquid from the tomatoes has almost entirely evaporated, about 5 minutes.
Lay the fish in a baking dish just large enough to hold it. Sprinkle with the remaining oil and turn so that all
the surfaces ar coated with oil. Bake for 5 minutes.
Meanwhile, wash and dry the lemon and cut into thin rounds. Cover the fish with the tomato sauce. Arrange
the lemon slices over the fish and bake for 25-30 minutes longer. Be careful on the timing, if you fish is a little
smaller than the suggested size, it might be done a little sooner. Serve directly from the dish.
Serves 4
Serve with a white chardonnay or perhaps a pinot noir or Beaujolais if you’d rather have red wine with dinner.
is common in the fish markets in France. We used a stripped sea bass which was on sale at our local Whole
Foods. They sometimes have whole red snapper as well, and that would also work well, as would salmon.
Preheat oven to 450 deg F (230 deg C). Drop the tomatoes into boiling water for 10 seconds. Cool under
running water, then peel, halve, squeeze out the seeds and coarsely chop the flesh.
Heat half the oil in a nonstick 10 in (26 cm) skillet. Add the garlic and parsley and cook, stirring, until the
garlic is soft and golden. Stir in the tomatoes and season with salt and pepper. Cook over moderate heat
until the liquid from the tomatoes has almost entirely evaporated, about 5 minutes.
Lay the fish in a baking dish just large enough to hold it. Sprinkle with the remaining oil and turn so that all
the surfaces ar coated with oil. Bake for 5 minutes.
Meanwhile, wash and dry the lemon and cut into thin rounds. Cover the fish with the tomato sauce. Arrange
the lemon slices over the fish and bake for 25-30 minutes longer. Be careful on the timing, if you fish is a little
smaller than the suggested size, it might be done a little sooner. Serve directly from the dish.
Serves 4
Serve with a white chardonnay or perhaps a pinot noir or Beaujolais if you’d rather have red wine with dinner.