Simple, quick and delicious, grilling on the plancha is perhaps THE arch-typical cooking technique of southwestern of France. A plancha is a heavy, flat-topped grill, and in the southwest, one cooks most everything on it. Sausages, whole fish, shellfish (if you see razor clams on the plancha on a menu, order it!), chicken, duck hearts, …
Sardines en persillade “a la plancha” Read More »
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Literally across the street from the Bay of Biscay, Le Socowa is the French version of a beach front fish shack. With that in mind, you would expect that organization would not be a strong point, which it is not: they almost never answer the phone if you call for a reservation and as far …
Restaurant Le Socowa, Ciboure France Read More »
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Just added to the menu at Café Presse this morning: Cold salad of marinated white beans, roasted Delicata squash and Brussel sprouts, black currants and kale-parsley pistou, served with your choice of grilled marinated Portobello mushroom VG or olive oil poached Alaskan Pollock filet.
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Alaskan pollock filet, dredged in seasoned flour and pan sauteed, served on Ratatouille, a Provencal-style vegetable ragout made with peppers, onions, eggplant, summer squashes, tomato, garlic, basil and nicoise olives.
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Pan roasted wild-caught Alaskan pollock filet served on a saute of heirloom summer squashes, chanterelle mushrooms and sweet onions, with a Basque cider-herb pan sauce
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Washington coast rock fish filet served with roasted sweet pepper-orange coulis and a warm salad of nectarines, cherry tomatoes, sweet onions, corn and cilantro.
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Still time to try this daily special which we will be offering this evening: Seafood terrine of bay scallops, prawns and white fish, served with spicy sauce rémoulade and a salad of frisée lettuce, fennel, capers with cornichon vinaigrette
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At Le Pichet and Café Presse, we love featuring lesser known, little fishes that are both sustainable and good for you. Pollock is one of these, a fish that never really gets the respect it deserves. A smaller cousin of Alaskan true cod, pollock in the past was often considered too small for filets and …
Wild-caught Alaskan Pollock Read More »
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Mackerel filets from Saint Jean de Luz, sauteed and served with bay leaf roasted new potatoes, fava beans, spring onions and lamb jus. Here are some photos of the preparation:
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Just added to the menu at Le Pichet… Smoked wild steel head trout served on a salad of raw Brussel sprouts, red cabbage, golden beets, dill, pickled red onions and yogurt vinaigrette
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