A TASTE OF FRANCE

Conjure up a delightful reminder of French cuisine with these classic dishes from our recipe book, The Kitchen Table

French cuisine has long been the envy of the world. No matter whether it’s the rich flavours of the southern regions, with their Mediterranean influences, or the country-style dishes of the north, sophisticated tastes, elegant presentation and local produce can be guaranteed. The recipes below include a classic Provençal fish stew, coq au vin – a a hearty, rustic dish with regional variations across France – and a traditional French apple tart.

BOUILLABAISSE TOULONNAISE Serves 4

INGREDIENTS:

• Olive oil • 125g (4 ½ oz) fennel, sliced • 2 red onions, chopped • 1 tsp sea salt • 1 tbsp tarragon, chopped • ½ tsp black pepper • Fish heads, bones and offcuts • 1kg (2.2 lb) tomatoes, roughly chopped • 2 tbsp tomato purée • 1 pinch saffron threads • 1 lemon, juiced • 2 tbsp butter

FOR THE ROUILLE:

• 3 egg yolks • Salt and pepper • ½ lemon, juiced • Pinch saffron • Pinch cayenne pepper • 200ml (6 ¾ fl oz) olive oil • 2 cloves garlic, crushed

• 200g (7 oz) salmon • 200g (7 oz) pollock • 200g (7 oz) monkfish • 450g (1 lb) mussels, scrubbed, beards removed

1. To make the broth, heat 4 tablespoons of olive oil in a large pan over a medium heat. Add the fennel and cook for 3 to 4 minutes without it colouring, then add the red onion, sea salt, tarragon and black pepper. 2. Add the fish bones and offcuts and the tomatoes, then cover with water. Bring to a simmer, skimming off any residue that rises to the surface. Add the tomato purée and saffron and bring back to a simmer. Cook for about 1 ½ hours, or until it has reduced by about a third. 3. Sieve the broth, pressing down the contents of the sieve with a ladle to extract as much liquid as possible, then add the lemon juice and whisk in the butter. Check the seasoning, then cool and refrigerate. 4. To make the rouille, whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne pepper. Slowly add the oil in a thin stream, whisking continuously, then stir in the garlic. Add a little warm water if it is too thick. Set aside until needed. 5. Bring the reserved broth up to a simmer, then add all the fish. Poach until just tender, adding the firmest fillets first, then remove and place on a serving platter. Ladel over the broth. Serve with the rouille on the side and some garlic croutons.

Above:

Bouilleabaisse was first created by French fisherman with unwanted fish from their catch

COOKERY AND TRAVEL €20 PHOTOS: © ISTOCK COQ AU VIN

SERVES 6

INGREDIENTS:

• 2 tbsp plain (all purpose) flour • 1 large chicken, jointed • 2 tbsp butter • 125g (4 ½ oz) bacon lardons • 1 medium onion, chopped • 1 medium carrot, chopped • 1 bottle full-bodied red wine • 2 garlic cloves, peeled and sliced • 1 tsp sugar • 1 bouquet garni (bundle of parsley, bay leaves and thyme) • Olive oil • 225g (8 oz) baby onions, peeled • 225g (8 oz) small button mushrooms, trimmed • Small bunch of fresh parsley

METHOD:

1. Season the flour generously, then toss the chicken pieces in the seasoned flour until well coated. 2. In a heavy-based casserole pot, melt a tablespoon of the butter. Fry the chicken pieces, turning around until they are golden brown. Remove the chicken pieces and set aside. Add in the bacon, onion and carrot and fry for around 5 minutes. 3. Pour in the wine, de-glazing the pan and scraping any caramelised bits stuck to the bottom. Add the chicken back in along with the garlic, sugar and bouquet garni. Cover and simmer for an hour. 4. Before serving, melt another tablespoon of butter in a frying pan along with a tablespoon of olive oil. Add in the baby onions and mushrooms, season with salt and pepper and fry until golden. Stir in to the chicken. 5. Remove the bouquet garni and garnish the coq au vin with chopped fresh parsley. Serve straight from the casserole. lined with baking paper and chill in the refrigerator until you’re ready to assemble the tart. 2. Peel, core and thinly slice the apples. To prevent them going brown, place in a bowl of cold water with a squeeze of lemon. 3. Arrange the apple slices in overlapping, concentric circles around the pastry base, leaving a small border. In a small saucepan, melt the butter and 3 tbsp sugar together and brush generously all over the apples and pastry border. 4. Bake for 20 minutes, then brush again with the butter and sugar mixture and dust with the remaining tablespoon of sugar. Bake for another 5-10 minutes, or until golden on top. Serve at room temperature.

The Kitchen Table

A CULINARY JOURNEY AROUND THE WORLD

The Kitchen Table THE KITCHEN TABLE

Join Viking’s Karine Hagen as she explores dishes that represent some of the world’s most interesting destinations. All recipes included here are featured in The Kitchen Table, which is now available to view on Viking.TV TARTE FINE AUX POMMES

SERVES 6

INGREDIENTS:

• Plain (all purpose) flour, for dusting • 320g (11 ¼ oz) all-butter puff pastry • 4-6 apples • 1 lemon • 2 tbsp butter • 4 tbsp caster (superfine) sugar

METHOD:

1. Preheat the oven to 200°C/ 400°F. On a flour-dusted surface, roll out the pastry as thinly as you can (around 3-5mm is ideal) and cut out a 22cm circle using an upturned cake tin or plate as a template. Place on a baking sheet