la vinaigrette

Sarastro — Thu, 24 Sep 2009 20:44:00 +0000

At the heart of a great deal of French cooking is la sauce vinaigrette. Used in salads and a host of other applications, this simple sauce adds flavor to even the simplest of dishes. It’s not the least bit difficult but the proportions resulting in the best flavor are to mix:

3 parts olive oil

1 part vinegar

¼ part French mustard

salt to taste

From this basic beginning one may add thyme, parsley, or other herbs as are available. I shall refer to this basic recipe from time to time as it is a valuable tool in any kitchen.

Le Grau du Roi – marché aux poissons

Sarastro — Sun, 21 Jun 2009 20:04:25 +0000

One of the best things about le Grau du Roi is the food. The restaurants are inexpensive and the fresh fish are plentiful. If you like fish and can prepare it yourself, there are four or five fishermen selling their catch every morning along the port. If you ask, they will clean the fish while you wait.

Marche au poissons, le port du Grau du Roi

If the fish is to be cooked in the oven (au four) it will be scaled. If you plan on grilling your purchase (grille) it will not be scaled. There is generally an excellent selection of fish: dorade, loup, pageot as well as bulots (sea snails), and ray (raie).

One of the easiest ways to prepare fish is in the oven. Cover the fish in olive oil and place then in an oven dish. Add onions (or shallots), olives, tomatoes or what ever is on hand. Salt and pepper, adding just a bit of butter for the final touch of subtle flavor (une noisette de beurre). Before placing the dish in the oven, add one half a glass of white wine. Here, Picpout de Pinet is the local favorite, a dry white wine perfect for fish and oysters or mussels. Cook for about 10 to 15 minutes and dinner is served. Shown below are two pageots, purchased just minutes before preparing and cooking.

Pageot ready to serve

Le jeu de boules » Recipes

la vinaigrette

Le Grau du Roi – marché aux poissons