BEAUX VOYAGES
FRENCH RECIPES
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Here is a nice fish dish from Brittany.
The original recipe from the "France
The Beautiful Cookbook" calls for
whiting, but any white fish or salmon
can be used. In fact we used salmon
(see photo).
Merlans de Lorient
Whiting in Mustard Cream Sauce
Shown here served with wild rice and
asperagus.
The original recipe from the "France
The Beautiful Cookbook" calls for
whiting, but any white fish or salmon
can be used. In fact we used salmon
(see photo).
Merlans de Lorient
Whiting in Mustard Cream Sauce
Shown here served with wild rice and
asperagus.
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
Click here for: Daurade a La Provencale
(Baked Bream, Provencal-style) and Bourride de Lotte
a la Setoise (Bourride of Monkfish, Sete-style)
Click here for Omlette Brayaude- Potato Omelette,
Auvergne-style
Click here for Pommes de Terre a la Bretonne
(Potato Casserole) and Daube d’Avignon
(Avignon Lamb Stew)
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
Click here for: Daurade a La Provencale
(Baked Bream, Provencal-style) and Bourride de Lotte
a la Setoise (Bourride of Monkfish, Sete-style)
Click here for Omlette Brayaude- Potato Omelette,
Auvergne-style
Click here for Pommes de Terre a la Bretonne
(Potato Casserole) and Daube d’Avignon
(Avignon Lamb Stew)
Preheat oven to 425 degrees F (215 C). Mix the shallots
and parsley and season with salt and pepper. Using 1
tablespoon of the butter, grease a baking dish just large
enough to hold the fillets of fish in a single layer. Spread
the shallot mixture over the bottom.
Rinse the fish fillets and pat dry. Season with salt and
pepper and arrange in the dish. Blend the wine and
mustard and pour over the fish. Dot with 1 tablespoon
butter. Bake for 10 minutes.
Transfer the fish fillets to a heatproof serving platter. Pour
the cooking liquid into a small saucepan, add the lemon
juice and boil until the sauce is reduced to a syrupy
consistency. Stir in the cream and boil until thick enough
to coat the fish. Remove from heat and whisk in the
remaining butter in small pieces.
Preheat broiler. Coat the fish with the sauce, then place
under the broiler, close to the heat source, for 2 minutes.
Serve immediately with a white wine, such as sauvignon
blanc, chardonnay, or muscadet
Serves 4
and parsley and season with salt and pepper. Using 1
tablespoon of the butter, grease a baking dish just large
enough to hold the fillets of fish in a single layer. Spread
the shallot mixture over the bottom.
Rinse the fish fillets and pat dry. Season with salt and
pepper and arrange in the dish. Blend the wine and
mustard and pour over the fish. Dot with 1 tablespoon
butter. Bake for 10 minutes.
Transfer the fish fillets to a heatproof serving platter. Pour
the cooking liquid into a small saucepan, add the lemon
juice and boil until the sauce is reduced to a syrupy
consistency. Stir in the cream and boil until thick enough
to coat the fish. Remove from heat and whisk in the
remaining butter in small pieces.
Preheat broiler. Coat the fish with the sauce, then place
under the broiler, close to the heat source, for 2 minutes.
Serve immediately with a white wine, such as sauvignon
blanc, chardonnay, or muscadet
Serves 4
4 shallots, finely chopped
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper
2 ½ oz (80 g) butter
1 ½ lb (750 g) whiting fillets skin and
bones removed
(You can use any white fish. In fact we
used salmon-
See photo)
6 tablespoons white wine
1 tablespoon fresh lemon juice
6 tablespoons heavy cream or crème
fraiche
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper
2 ½ oz (80 g) butter
1 ½ lb (750 g) whiting fillets skin and
bones removed
(You can use any white fish. In fact we
used salmon-
See photo)
6 tablespoons white wine
1 tablespoon fresh lemon juice
6 tablespoons heavy cream or crème
fraiche
Here is an easy mussel dish. The recipe
comes from a magazine and has been
modified slightly. One way to eat these is
to spoon some of the liquid and chopped
vegetables into a half-shell with a mussel
in it, and then sort of slurp down the whole
mixture. It may not look elegant, but it
tastes good. You can also dip some
French bread into the sauce as well. Use
good French bread like you might find at
a place like Panera bread- something with
a firm crust.
comes from a magazine and has been
modified slightly. One way to eat these is
to spoon some of the liquid and chopped
vegetables into a half-shell with a mussel
in it, and then sort of slurp down the whole
mixture. It may not look elegant, but it
tastes good. You can also dip some
French bread into the sauce as well. Use
good French bread like you might find at
a place like Panera bread- something with
a firm crust.
Mussels Provencal- Serves two as a main
course or 4 as an appetizer.
3 tablespoons olive oil
½ cup finely chopped red onion
1 medium fennel bulb, trimmed and
chopped
2 garlic cloves, minced
1 large tomato, cored and chopped
1 ½ teaspoon chopped fresh rosemary or
½ teaspoon dried
1 teaspoon fresh thyme leaves of ½
teaspoon dried
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
¾ cup dry white wine or dry vermouth
½ water
2 pounds (1 kg) mussels, cleaned and
debearded
Heat oil in a large Dutch oven or pot over
medium heat. Add onion, fennel, and
garlic and sauté for 10 minutes.
Add tomatoes, rosemary, thyme, salt,
pepper, wine and water. Bring to a boil.
Add mussels and toss. Cover, reduce
heat, and simmer until shells open, about
5 minutes. Discard any mussels that do
not open. Serve with French bread to
soak up the juices. Serves 2.
Serve with a Provence rose or a dry white
wine.
course or 4 as an appetizer.
3 tablespoons olive oil
½ cup finely chopped red onion
1 medium fennel bulb, trimmed and
chopped
2 garlic cloves, minced
1 large tomato, cored and chopped
1 ½ teaspoon chopped fresh rosemary or
½ teaspoon dried
1 teaspoon fresh thyme leaves of ½
teaspoon dried
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
¾ cup dry white wine or dry vermouth
½ water
2 pounds (1 kg) mussels, cleaned and
debearded
Heat oil in a large Dutch oven or pot over
medium heat. Add onion, fennel, and
garlic and sauté for 10 minutes.
Add tomatoes, rosemary, thyme, salt,
pepper, wine and water. Bring to a boil.
Add mussels and toss. Cover, reduce
heat, and simmer until shells open, about
5 minutes. Discard any mussels that do
not open. Serve with French bread to
soak up the juices. Serves 2.
Serve with a Provence rose or a dry white
wine.