Starting from mid October when the weather
cools down, I like to go to the fish market at Biarritz. There are lots of different
shellfishes and fat sardines, a wonderful feasting time, especially with
friends.
Oyster FIne Claire |
Oyster Fine Claire, I prefer this roundish
type of oyster than the Pacific type of oval ones. It is the original variety
in France, the flesh is thin with good flavor.
shrimp Bosquet |
Shrimp Bosquet, the only live shrimps
available in France, they are small, the flesh is firm and sweet. I blanch them in
boiling water until curl up, around 15 seconds.
scallops |
Scallop, only available alive in the winter
months, and better in the beginning of the season than the end (Jan-Mar) when
they start to form orange corals, always sweet and tender. I brush olive oil
and sprinkle some salt, bake at 200˚C for 10 minutes.
mussels on charcoal |
Mussel, from Northern France near Mount St
Michel, very small flesh and full of flavor, bbq until slightly charred on the
edges.
grilled squid |
Squids, cleaned and grilled, no need to add any
seasoning, their natural taste is delicious enough.
sardines |
grilled sardines |
Sardines, finally they are fatty,
according to the fish monger, they are the best in the coming 3 months. Later on
they will produce eggs and will be less oily.
No comments:
Post a Comment