Loin of Cod or Sandre au beurre blanc

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sandre au beurre blanc

Introduction

A culinary marriage from Poitou-Charentes. You'll find this in restaurants throughout Poitou-Charentes and the Western Loire. It is often referred to as simply "poisson au beurre blanc".

Sandre English: Pikeperch or Zander is a firm and fine white fish with a delicate flavour. Fine specimens up to 1.2m (4ft) long have been caught in the Thouet river just a two minute walk from our house and the fish is common in the rivers of Poitou-Charentes. In these days of dwindling fish stocks, it is nice to offer a recipe for a fish that is delicious, plentiful and thriving. You could substitute any firm white fish but my recommendation would be loin of cod (dos de cabillaud).

Beurre blanc English: White Butter is the sauce of the region. The butter of Poitou Charentes, the first to be granted an AOC, is a pale creamy butter with a high (82%) butterfat content. It is highly prized by chefs worldwide. The sauce is actually a warm emulsion and needs to be prepared and served immediately. If left to stand it will separate.

Mayonnaise Classic & Garlic

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Freshly Made Mayonnaise

Introduction

I have taken a six month break from writing recipes, rather longer than anticipated. There has been so much to do here at Misse that I haven't had the distance and mental space needed to write. But now I am back, from rather nearer than outer space (h/t Gloria Gaynor), and I will be posting recipes and food pieces once or twice a week. Once I get a new content management system (CMS) up and running I may become more prolific. The CMS will save a lot of coding and make it easier for me to maintain this recipe site and its dependencies.

I thought Mayonnaise would be a fun recipe to ease myself back in. It's as easy as pie, but strikes fear into the hearts of many. Let's see if I can demystify some of that.

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