I love cooking seafood, as well as the Spider Crab I cooked the other day, I actually cooked, for the first time, Abalone yesterday! Tonight I am making a Clam (or should that be cockle) Mariniere, followed by a chowder tomorrow (My husband came back from his clam dig this morning with 7 kilos of clams!)
As there are just the three of us for Easter Sunday Lunch we will fore go the traditional Roasted Lamb and instead we will be eating Oysters, then a Lobster and a Crab.
We have lots of friends here and although my French is not good, I do like to have them round for dinner. Last night I made a Salmon Pate with Salmon Caviar and for our main course we ate Lieu (Pollock) with a Lime and Harissa Marinade, accompanied by rice and a spicy tomato sauce.
As a change from all the fish we've been eating, for lunch today we had a fresh cauliflower with a cheese and mustard sauce. (One of our lovely neighbours knocked on the door yesterday bringing the most beautiful vegetable straight from a local field).
I hope to post some of these delicious meals over the next few days, and if you haven't booked your summer holiday yet do consider Brittany. The food is amazing and you can pretty much eat as much local food as you wish (with the exception of spices, coffee and tea and of course, olive oil) . The seafood, fish, vegetables and fruit are all superb.
And Finistere (where we are) is the wettest part of France, so no hose pipe ban. You may well be glad to see some green fields and feel a drop of rain on your face, by the time July and August arrive.
|We ate three spider crabs|
(Yes, that's one each and one of us is only five years old!)
|They were quite small,|
so that meant 2 claws each and plenty of white and brown meat
Do you think they came from Cornwall or Scotland
(Much of the seafood for sale in Roscoff
comes from those two wonderful
parts of Great Britain!)
|Get a good pot of water on the boil|
it needs to be salty
|I use this damp seasalt for seafood|
which is available in all supermarkets in Finistere
and is much less expensive then Fleur de Sel
or other fancy seasalts
|The crabs trying to make their escape|
|Spider Crab are quite spiky, so we find gardening gloves|
useful when you are putting them in the pot
Bring back to the boil and as these were small I boiled them
for twelve minutes
|To stop them cooking I put them in the sink and run cold water|
(no water shortages here!)
|They turn the most beautiful rose colour once cooked|
|Separate the top shell from the bottom to get to the meat|
|The brown meat may not look it, but it is delicious|
|Use a spoon to scoop it out|
|Try and get as much as you can|
|These ferny looking things are the dead men's fingers|
and really are not good to eat
|To get the white meat out I cut up the rest of the crab|
|And I use a crab pick to pick out the meat|
You could leave it for people to do themselves
but I like to make the effort as I think it looks nicer
and is more enjoyable for those I am cooking for
|We always have a loaf of homemade Soda Bread|
You can find the recipe here
|I wash out the empty shells and use them as meat dishes|
I always serve the white and brown in different dishes
as some people do not like the brown meat
|I think it is delicious|
|A glass of bubbly is perfect with spider crab|
|My five year old daughter tucking in|
Her favourite foods include Crab, Lobster and Caviar!
|Seafood is ideal for children|
You can eat it with your fingers and you have fabulous tools
such as crab picks and seafood crackers for the shells, to use
|The end of our meal|
|Even the left over shells look pretty|
I will be posting some more seafood over the next few days!