Fish cakes

This is a useful recipe to have up your sleeve. Fish cakes are a versatile dish: they can be made with leftovers but also from scratch, and can be seasoned with whatever herbs you have. They can also be padded out with spring onions or vegetables (peas or leeks, for example). Salmon looks pretty butContinue reading “Fish cakes”

Salade Niçoise

Like ratatouille, and as you can tell from its name, Salade Niçoise comes from Nice. The version we eat has several inauthentic elements (lettuce? cucumber?), or so Antonia was told by the French teacher who assessed her at 11+. It is a firm family favourite, and the reason you all learned to make a vinaigretteContinue reading “Salade Niçoise”

Koulibiac

In her introduction to this recipe, Sophie Grigson describes koulibiac as ‘about as sophisticated as a fish pie can get’. It’s certainly a show-stopping party piece, and really not very hard to make. It can be served hot or cold, accompanied by hollandaise sauce or mayonnaise – it does need some kind of sauce inContinue reading “Koulibiac”

Lotte à l’américaine

Traditionally made with lobster, this excellent fish recipe adapts very well to monkfish, which has a firm enough flesh to marry with the strong flavours of the sauce. I’ve been wedded to a particular version by Jane Grigson since my early 20s and have struggled to find anything to match it online. Granny has comeContinue reading “Lotte à l’américaine”