I hadn’t had cuttlefish for so long I almost forgot how good it was! This recipe was made with a fresh cuttlefish, but if you’re a beginner you might rather use frozen pieces… I must admit that cleaning it was pretty disgusting although the result was totally worth it

Preparation time: 20 mn  Cooking time: 1 h

Ingredients (for 4 servings)

3,3 lbs (1.5 kg) of cuttlefish
3 garlic cloves
2 1/2 cups of white wine (dry)
2 onions
2 bay leaves
1 can of diced tomatoes
1 tablespoon of olive oil
1 tablespoon of thyme
1/8 cup of Cognac
Saffron
Salt & pepper

Instructions

1/ Clean and dice cuttlefish.

2/ Pour olive oil in a frying pan and heat it over medium heat. Add cuttlefish.

3/ Peel and chop garlic and onions.

4/ When all the water from the cuttlefish has evaporated, add garlic, onions, bay leaves, thyme and a small amount of saffron.

5/ Add Cognac. (If you’re an advanced cook, you can ‘flamber’ which means setting the alcohol on fire for a short amount of time. In this case you need to warm Cognac before adding it to the pan, take pan off heat, then lit it on fire).

6/ Pour diced tomatoes and wine into the pan. Add salt and pepper.

7/ Get to a smooth boil for approximately 5 minutes then reduce heat and leave covered for 1 hour.

8/ Serve with rice or tagliatelle pasta.

En papillote is the easiest and probably healthiest way of cooking fish. I use this technique quite often because you can basically put any fish you like with any vegetable you have left in the fridge in a papillote. It’s very simple, you  seal in an aluminum foil precooked  veggies and fish (or fish fillets) and bake it for 10 to 15 minutes. There are endless recipes. If you’re going for a diet meal don’t use butter or oil, ingredients will steam on their own juice.

This rainbow trout recipe is made with a lime tarragon butter and a mix of red peppers, leek and Portobello mushrooms. Don’t be afraid to invent your own variations, with the vegetables you like more .

Preparation time: 10 mn  Cooking time: 20 mn

Ingredients (for 4 servings)

4 rainbow trouts (cleaned and ready to cook)
6 Portobello mushrooms
2 leeks
1 red pepper
1 lime
4 tablespoons of butter (at room temperature)
1 1/2 tablespoon of tarragon
1 tablespoon of olive oil
Salt and pepper

Instructions

1/ Peel and cut leek.

2/ Clean and cut red pepper in 2 parts. Take seeds off and dice pepper.

3/ Peel mushrooms (by taking off the white ’skin’ they have on top and cutting the end of it) and slice them.

4/ Pour olive oil in a frying pan and heat it over medium heat. Add red pepper and leek.

5/ Preheat oven to 350° F (180° C/Th 6).

6/ In a bowl, blend butter and tarragon. Squeeze lime and add juice to the tarragon butter.

7/ Place each trout on a piece of aluminum foil and stuff them with the tarragon butter.

8/ Fold aluminum paper sealing the end parts and pour leek, mushrooms and red pepper on top of the trout. Add salt and pepper.

9/ Finish sealing the pouches and bake in oven for 10 to 15 minutes.

Serve rainbow trouts in their papillote with potatoes or rice. Great with gratin dauphinois.

I love mixing lime with salmon, it gives it a great original taste. This recipe includes Japanese wasabi, you can adjust the amount you put in it according to your own taste. Don’t hesitate to add half of it, try the sauce then add the rest if you like it more spicy. When everything is poured, it’s too late to go back In general, when cooking, you should always trust your taste buds. It’s the best way to avoid a bad surprise on the table!

Preparation time: 25 mn

Ingredients (for 4 servings)

4 salmon fillets
4 spring onions
2 garlic cloves
10 basil leaves
1 orange (8 tbsp of juice)
1/2 lime (3 tbsp of juice)
4 tablespoons of sour cream (creme fraiche)
3 tablespoons of olive oil
1 to 2 teaspoons of wasabi
3/2 fl oz (10 cl) of water
Salt & pepper

Instructions

1/ Peel and clean onions. Slice them into circles.

2/ Peel and chop garlic.

3/ Clean and chop basil leaves. Keep 4 aside for decoration.

4/ Heat a pan over medium heat. Add oil and cook salmon for 3 mn on each side. Add salt and pepper.

5/ Mix sour cream with 2 tablespoons of orange juice. Add salt and pepper.

6/ Pour onion and garlic into the pan and leave for about 1 mn.

7/ Add lime juice and the orange juice you have left. Add water and take it to a boil. Then add sour cream mixture.

8/ Add wasabi and stir well.

9/ Add chopped basil, salt and pepper.

10/ Serve fillets with their sauce in 4 plates. Add a basil leaf on each salmon fillet and serve right away.

Perfect with: Rice, pasta, au gratin style potatoes, green asparagus…

This fish recipe is a great classic in French cuisine. If you ever visit a French supermarket, you’ll even find it already made in the frozen section. It takes no time and is really easy to cook but the best thing is you can realize it with any white fish you like!

Preparation time: 15 mn  -  Baking time: 15 to 20 mn

Ingredients (for 4 servings)

4 white fish filets (hake, cod etc.)
6 dry bread slices (if you don’t have dry bread,
you can toast bread slices or use already made dried breadcrumbs)
4 shallots
1 garlic clove
1 lemon
2 tablespoons of parsley
2 tablespoons of olive oil
1/2 cup of white wine
2/3 oz (20g) of butter
Salt & pepper

Instructions

1/ Peel and chop shallots and garlic. Melt butter in a frying pan over medium heat. Add shallots and garlic.

2/ After 5 mn, add wine and let boil smoothly until liquid evaporates.

3/ Preheat oven to 350°F (180°C/ Th 6).

4/ Squeeze lemon. Mix bread, lemon juice, shallots, garlic, parsley, salt and pepper in a food mixer until getting a paste. (Add a little olive oil if it stays too dry)

5/ Pour 1 tablespoon of olive oil in a baking pan. Add fish filets and cover with paste. Add the olive oil you have left.

6/ Bake in oven for 15 to 20 mn or until fish is done.

Serve with rice, potatoes or vegetables. Marries perfectly spinach soufflés.