Oysters and shellfish where our daily diet- OUR TRIP TO ILE DE RE

An oyster shack near St Martin-de Re As I told you in September I went to Ile de Re an island of the west coast of France in my camper van with a very good friend Pia and of course Jolly

We took 4 days on the way and back and  stayed in “France Passion “adresses in vineyards and farms on the way and of course did a tasting or two and loaded a few cases into Pattys Wagon, bearing in mind the weight.. Just empty the water tank on the way back.. Ha Ha

This was in Chinon , in a vineyard where this man had dug out the cellar in the rocks with his father.

and here it was the Vendange

Once there we stayed in a chalet on a camping site le Cormoran, with Pool

www.camping-ile-de-re-cormoran.com

 

If I had my way I would spend a long time travelling through France in this way, but my camper is too small for two for a long time

I am looking for company of another camper for my culinary trips. Next year Italy !!!!!

 

Huîtres aux oignons rouges et vinaigre – oysters with  onions and vinegar

 

 

6 -12 oysters per person

 

To open and serve oysters :-

 

Equipment :

1 strong oyster knife

1 oyster glove or thick tea towel

 

Type oysters:

Creuzes or wild oysters

Fine de Claire: an excellent sort of oyster that grows in the wild natural surroundings

Ballons: are cultivated round oysters and are found in different sizes

These ate the first days in Ars and they where the best so we ate there on the last day too

Open the oysters carefully, remove any shell be rinsing out the oyster well if necessary. Place theopened on a tray or plate on a bed of shaved ice or with rough sea salt to balance the oyster.

Or blanch the seaweed from the case where the oysters where in and cool, place on the dish to support the oysters

I prefer them pure but the following sauce is a classic

 

Mignonette sauce

A light elegant sauce for oysters on a half shell

1 ½ dl dry red  wine

1 tbsp sherry vinegar

1 shallot finely chopped

freshly  ground white pepper

Heat the wine with the vinegar in a small pan, pour over the finely chopped shallot and grind over the pepper.

Serve in a small ramekin with the oysters. Spoon over the oysters with a small spoon

Cooking en Route in the Loire

Fish stew a la minute a la Chinon !!

 

MATELOTE DE SANDRE AU VIN DE CHINON

This is a recipe from the Cuisine Francaise files

Fish stew of pike-perch and Chinon (cabernet franc) wine

 

4 personnes / serves 4-6

 

 

Ingredients

1 kg pike-perch (gross weight)

1 tbsp oil

25g butter

½ onion

2 shallots

750 ml Chinon wine

1 bouquet garni

50 g flour

100 g butter

20 pearl onions

200 g smoked slab bacon

1 tbsp chopped parsley

30 potatoes (waxy type), turned “cocotte”

200 g button mushrooms

200 ml brown veal or chicken stock

 

Method

 

Heat the oil and the butter in a casserole add the shallots and onion chopped , cook over a low heat for 5 minutes, stirring until soft, add the fish pour on the wine and herbs , simmer slowly until the fish flakes. Remove the fish from the pan and place in an ovenproof dish .

Melt 50 g butter in a pan , add the onions and bacon and fry for a few minutes , remove the onions and bacon, add the cooking juices from the fish and the brown stock  to the pan. Boil for 5 minutes or until well flavoured. Mix the remaining butter and the flour to a beurre manie and add to the stock gradually to give a  a thicker consistency  Simmer the button maushrooms in a little water with lemon juice salt and pepper.

Cook the potatoes.

Add the onions, bacon and mushrooms to the stock, season to taste  .Pour over the fish and sprinkle with the chopped parsley

I did not quite have these ingredients but it tasted good

Tasting In Chinon

 

A tasty soup for the winter days

Soup with hidden treasures – Leek soup with oysters

 

Ingredients:

 

4 leeks (middle sized)

2 potatoes (± 200 g)

25 g butter

1 tsp curry powder (Madras)

1 l chicken stock (event. of tablet)

1½ dl milk

2 egg yolks

1/8 l cream

salt and freshly ground black pepper

 

2 oysters per person,

 

 

Method:

 

Clean the leeks, cut of the green bit and keep aside for garnish and cut the white bit into slices

Peel the potatoes and cut them in pieces

 

Melt the butter in a large pan (± 2 liter), add the sliced leek and cover with a piece of grease proof paper and allow to cook slowly without colouring.

Add the pieces of potato, stir well.

Dust over the curry powder and allow to cook for 1 minute.

Gradually add the chicken stock and simmer for 20 to 25 minutes, add the milk after 15 minutes.

Allow to cool a little.

 

Puree (or liquidize) the soup

Mix the egg yolks with the cream and the juices of the oyster add to the soup at the moment of serving, do not boil

Place 2 oysters in each soup bowl and pour over the hot soup and garnish with the julienne of leek (the green bit)

 

For the culinary minded a bit more work

Oysters with salsify and a velouté sauce

 

Ingredients:

 

8 oysters          –

sauce

1 dl cream

a little champagne, drink the rest.

 

20 g butter

1 small leek cut into very fine juliennes

1 small fennel bulb, cut into very fine juliennes

 

Garnish

2 pieces of salsify, cleaned and cut diagonally in very thin Slices and blanched  (or a pot)

 

sprigs of fresh herbs – watercress, tarragon, dill, chervil or chives

 

 

Method:

 

Open the oysters, pour of the juices in a pan and keep aside

Keep the oysters aside in a cool place

Rinse out the oyster shells

 

Heat the oyster juices, add the oyster and poach for 30 seconds only

Remove the oysters and keep aside

Add the cream and champagne to the poaching juices

 

Sweat the leeks and fennel in the butter

Heat the cream and champagne mixture in a pan.

Puree and sieve the vegetable mixture, add to the sauce and  allow to simmer slightly and season to taste

 

Cook or warm the salsify

Lay in the shells – or if preferred on small plates

Top with the oysters

Spoon on a little of the sauce and garnish with sprigs of the chosen fresh herbs

 

There will be more winter recipes coming soon and I hope an adaption

TO THE BLOG SO CAN FIND THE RECIPES BY INGREDIENTS AS I CANNOT FIND THE THEM MYSELF

ENJOY COOKING

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