Tuesday night we had a particularly good French meal from Anne’s 40th anniversary gift to us of Jacques Pepin’s recipe cookbook, Essential Pepin, from which the first and second dishes were taken. He claims there are over 700 favouite recipes in this book and these are only two.
His main ingredients are the fish fillets; he calls for Catfish but we used this Nannagai and added his interesting secondary flavours: garlic, croutons, nuts (walnuts or pecans), chives or parsley among other minor ingredients. The chef makes delicious croutons and when added to these other ingredients and the fish Pepin has created an interestingly unusual dish.
The second Pepin recipe is a delightful salad again with Di’s very tasty croutons plus a remarkably good Dressing. The salad is straight forward with Spinach, Mozzarella and Croutons but the dressing has the usual plus one tablespoon of Soy Sauce which Diane didn’t care for but I found interestingly good.
We had a cheese and fruit dessert with a Maggi Beer Fig and Fennel Paste. The cheese was a very good Normandy Camembert, called Le Rustique from Jean Verrier.
Our wine that evening, keeping with the French theme, was an inexpensive yet fulsome Paul Mas estate Chardonnay from Pays D’OC in the southwest of France.