Like ratatouille, and as you can tell from its name, Salade Niçoise comes from Nice. The version we eat has several inauthentic elements (potatoes? 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 aContinue reading “Salade Niçoise”
Category Archives: Fish
Coulibiac
In her introduction to this recipe, Sophie Grigson describes koulibiac (alternative spelling) 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 ofContinue reading “Coulibiac”
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”
Years of Practice 