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Holiday Noshing


Just back from two gorgeous weeks in the French Pyrenees and a little side trip to Barcelona. It was a gourmand's delight. Our little French bolthole is situated very close to the Spanish border, 1200 metres above sea level, and has the purest mountain water running through it. Many think of the rugged "cuisine du terroir" of the Pyrenees- hearty meat dishes, saucisson sec, dense cheeses...however we have on our doorstep one of the finest sources of fresh fish in all of France! The Rebenty River provides the sparking water for the Piscicuture de Lafajolle www.pisciculturedelafajolle.com. The owner, Francois, raises organic trout of all varieties. He sells them in local markets, supplies restaurants, and directly sells at the farm. But he also releases them into the river, ensuring the biodiversity of the area and also making for some mighty fine fishing opportunities! One of the charming lads in the village, Romain, had a productive morning fishing and came round to present us with a brown trout and a rainbow trout. He even told us how to cook them- lightly dusted in flour, and pan fried in butter for a few minutes on each side. With a squeeze of lemon, and a dash of salt & pepper, they were gorgeous.

1 Comments:

Blogger Phil B said...

Mmmm - trout pan fried in butter - yummm! More food blogs purlease.

August 28, 2009 at 6:54 PM  

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