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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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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Marseille Fish Soup Poissons
François de MélogueProvencal RecipesSoupTaste

Marseille Fish Soup – Soupe de Poisson

Marseille Fish Soup – Soupe de Poissons You will want to make a big batch and freeze what you don’t eat. Making fish soup at home can be a very messy, labor-intensive process.

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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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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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Swordfish Mediterranean-Style
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Swordfish with Mediterranean-Style Stuffing

This recipe for Involtini di Pesce Spada is Italian at its base; however, all of the ingredients found in Provence. It is not uncommon that the local fish vendor displays fresh espadon on their stand.

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Salt-Cod Brandade Recipe Provence
Fish & SeafoodMain CourseProvencal RecipesTaste

Recipe for Salt-Cod Brandade a Provencal Classic

In Portugal, the culinary rumour is that there are 365 (or more) ways to cook salt-cod (bacalhau) – one for every day of the year. Cod is called morue in French. It is quite common to find this fish on menus, and it is often the “centre” of attention in the traditional Provencal aioli (recipe here). Gilles recipe for brandade a purée of salt cod, olive oil and other ingredients is below.

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Whole Lemon Thyme Grilled Trout
Fish & SeafoodMain CourseProvencal RecipesTasha PowellTaste

Easy Fish Recipe Lemon Thyme Grilled Trout – Truites Grillées

The most difficult part of this Lemon Thyme Grilled Trout might be finding fresh trout. If you have a reliable fish vendor, they likely have fresh trout in the spring and summer months. Ask your fishmonger to clean and remove the scales, so you do not need to worry about that messy task when you get home.

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