Last week we were in the Haute-Loire for a Le Puy lentil soup. Where will the fish course take us?
Well of course the choice here in France is legendary – from bouillabaisse (a meal in itself) in Provence, to trout caught in some mountain stream, wonderful oysters – there are seven distinct oyster growing regions on the Atlantic coast – to the wonderful fruits de mer from Brittany’s wild and rocky coast – but for a change we are going to suggest a cold fish pâté, where the addition of a touch of tomato purée makes it taste almost like lobster. Having poached firm white fish in a court bouillon leave to cool in the stock – once skinned and deboned mash coarsely, add five beaten eggs, the tomato and seasoning and cook in a buttered tin in a bain marie – once cooked and cold serve with lemon mayonnaise and a baguette!
Yum… next week is the main course, so stay with us if you don’t want to miss a tour in the Limousin (and more!)
Missed episode 1? Read it here!