Easy Poached Arctic Char
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Easy Poached Arctic Char in Butter Sauce

Sometimes you need a bit of inspiration for cooking; in this case, it happened to be a friend’s trip to Scandinavia. This easy recipe for poached Arctic Char embellishes a classic french beurre blanc sauce. What could be better than butter, white wine with an exotic twist of pear and …

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Market-Inspired Salmon
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Market-Inspired Salmon with Onion Compote

The following salmon recipe was definitely market-inspired. I created the onion compote with tiny I’itoi (pronounced ee-EE-toy) onions an old-world crop.

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Grilled Sea Bass Romesco
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Grilled Sea Bass with Romesco Sauce

Romesco sauce originates from the fishing community in Catalonia, Spain. A place where red peppers, garlic and a bit of piment are well-entrenched in the local cuisine.

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Make Moroccan Pastillas Home Vegetable and Shrimp
Fish & SeafoodMain CourseProvencal RecipesTasha PowellTasteVegetarian

How to Make Moroccan Pastillas at Home

Pastilla is a typical Moroccan dish, which we learned to make on our last culinary adventure to Marrakesh. Layers of pastry similar to phyllo wrap around a savoury filling of shredded chicken, spicy seafood or a vegetarian mixture. The traditional pastilla (bastilla or b’stilla) found in Marrakech is a sweet …

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Salmon Wellington en Crôute
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Salmon Wellington – Salmon en Crôute

My variation on Salmon Wellington en Crôute includes other seafood (sole, scallops and shrimp), it was “born” out of necessity when we lived in Maine. Over the years, I have lightened-up the recipe ingredients a bit.

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Le Grand Aioli Provence Recipe
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste

Le Grand Aioli is a Provencal Classic Recipe

Aioli (aïoli) is a popular sauce in the South of France. Made with olive oil, potato and egg yolk, the recipe for this garlic mayonnaise follows. Le Grand Aioli describes the main course where the aioli sauce compliments a selection of seasonal vegetables and fish.

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Saffron Spaghetti Buttery Scallops
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Saffron Spaghetti with Buttery Scallops Comfort Food

This pasta dish – saffron spaghetti with buttery scallops – was created out of what I found in Susan and Towny’s fridge when we visited recently. Now in fairness, she had some lovely East Coast scallops on hand, but it was all about the butter.

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Sautéed Prawns Spring Menu
Fish & SeafoodMain CourseTasha PowellTaste

Sautéed Prawns a Spicy Main Dish

This dish of Sautéed Prawns is really quick to prepare, and delicious. Have your mise-en-place ready and in under five minutes, the shrimp are ready to eat.

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Mediterranean Sea Bass
Fish & SeafoodMain CourseMartine Bertin-PetersonProvencal RecipesTaste

Mediterranean Sea Bass with Olives and Tomatoes

The key to most (if not all) seafood recipes is not to overcook the fish. This Mediterranean Sea Bass is no exception, start to finish in about 15 minutes. The ingredients olives, tomatoes and garlic are typical flavours from the South of France, and many cuisines in the region.

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Seared Salmon with Red Wine Shallot Sauce Wasabi Potatoes
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste

Seared Salmon with Red Wine Shallot Sauce

Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal.

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