Salmon Stuffed Shells

Salmon Stuffed Shells. This post contains affiliate links. Pasta is always a comforting and satisfying meal but in the springtime I find that we don’t want a heavy lasagne  style dish and I often find myself using salmon or prawns. Although French people seem to love pasta I can’t seem to find the giant pasta shells….

Szechuan Salt & Pepper Prawns

Szechuan Salt & Pepper Prawns.  Have you tried Szechuan pepper? The name is actually a misnomer as Szechuan pepper is not a pepper or chilli at all. It is a flower. If you haven’t tried it before the taste has a hint of citrus and there is a mild burning sensation. The flavour is nothing like chilli though…

Seared Scallops on Peas with Chorizo

Seared Scallops on Peas with Chorizo. In this house we are mad for scallops and mad for Chorizo so If I ever see scallops at a good price we have them for a treat. For this recipe it was my husband’s birthday dinner starter so he chose the ingredients. The previous week we had fish and…

Crispy Miso Cod

Crispy Miso Cod.  If you follow my recipes I’m sure that you know by now that I love anything Asian. However, shopping for ingredients in  rural France is  not so easy so I stocked up on Miso paste when I went back to the UK. Miso is  a fermented soybean paste and is the base…

Fried Monkfish with Chorizo and Rosemary

Fried Monkfish with Chorizo and Rosemary. I often get inspired to cook from eating out and I love trying to recreate something I’ve eaten and then adding a little twist. It was actually my husband’s dinner  from a La Rochelle visit in the summer. The dish was roasted monkfish with Thyme. I’m not a massive fan of thyme,…

Seafood en Papillotte

Seafood en Papillotte. I make no excuses for the amount of seafood recipes I post. Living in western France, near to the coast, means that the shops do have a huge range of fish and shellfish to choose from. I’m sure that wherever you are from fish is still expensive, so as ever, I use frozen…

Seafood Gratin

Seafood Gratin, otherwise known as fish pie! My experience of it in restaurants was a watery and waxy tasting sauce with flakes of fish topped with a ton of mashed potato. Needless to say it was never a favourite. Over the years I have developed my own version and I always make it with fish defrosted…

Salmon and Avocado Parcels

Salmon and Avocado Parcels. I love pastry! I love  the surprise of  cutting through a crisp shell and finding something soft and delicious inside but if I spent my time eating suet crust and all butter pastries I wouldn’t be able to keep up with Dex and Gray! What is the answer? For me it’s Brik, (brique)…

Roast Cod with Basil Mousseline Sauce

Roast Cod with Basil Mousseline Sauce. I’ve been making this Mousseline sauce for over  twenty years and I can assure you, if you were subjected to a boil in the bag fish portion with a dodgy parsley sauce as a child, this is totally different. A Mousseline sauce is a daughter sauce of a Hollandaise…

Moules au Chorizo

Moules au Chorizo. Everyone knows that seafood goes well with Chorizo but until we went to St Jean de Luz, I had never had mussels with Chorizo.It was amazing. Spicy chunks of Chorizo sausage in a creamy sauce poured over delicate mussels is definitely a match made in heaven. Of course, you have to have huge chunks…