Fish and broccoli green curry, steamed sticky rice

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Variation on a classic. The green coconut milk curry and balls of rice to dip in it.

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The little originality is I’ve used fish (cod fish) instead of meat. Then broccoli and goya.

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The sticky rice in bamboo basket (recipe).

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Served in a bowl with pakuchi (coriander).

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Grab a little rice and enjoy…

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Fish and spinach lasagna disguised in accordion

What’s your costume for carnival ? I put a white toque and I pretend to be a chef.
And let me introduce you accordion lasagana. The idea was to fold a long lasagna instead of superposing square ones. That’s the ultimate fun comfort food.

Like this, with sauce in the folds.

A long sheet of egg pasta.

Cod fish and small spinach.

I’d added the diced fish to a chunky and cream tomato sauce.

Folded in spinach and sauce, and baked.

That’s what is like : some bits of pasta become crispy.


Raw turnip and goya as sides.

Cassoulet de la mer. Fish and beans.


Diet today ! This is the “fasting day” cassoulet. Oh, I can explain :
Cassoulet du vendredi

The dose of tomato was generous.

After a long while, these white beans get soft…

3 types of fish. Raw cod fish. Slightly salted salmon…

… and shishamo (Hokkaido eperlan) that are also salted and with eggs inside.

The fish and beans layered in the big cassoule (cassoulet pot)

Hot from the oven…

Accras la la…


Just bring accras and you’re starting a French Antilles style party. These appetizers bring the mood. They are fried dumplings with herbs, spices and often morue (cod fish).

With a dip of salsa ? I’d usually spice them enough and I eat them like that, but I often see many Japanese people looking for the sauce whenever that type of dish appears…

Delicious to photography…

La mer. French sea dishes ( compilation)

Menu to navigate in the sea of French main dishes…

papillote de crystal saumon et pomélo (salmon papillote)
papillote de poisson (white fish)
papillote de poisson vanillée (vanilla fish)

Winter bouillabaisse
Summer bouillabaisse
aioli aux pommes de terre nouvelles (with cod fish)
bourride de limande et amaguri
fish cassoulet
choucroute de la mer (seafood Sauerkraut)

morue parmentière (cod and potatoes)
effeuillée de morue parmentière (cod and potato gratin)

calamars au vin (wine stewed calamari)
calamar à l’armoricaine (calamari stew)

carpaccio de daurade au pamplemousse (grapefruit marinated fish)
pétoncles à la nage (mini scallop soup)
ormeaux au beurre (buttered abalone)
salade tahitienne (Tahitian raw fish)
féroce d’avocat (avocado cod)

sole meunière
Mediterranean grilled fish
saumon vapeur aux algues (steamed salmon)
daurade flambée au pastis (anise baked fish)

Home-made Awamori spicy tarako for delicious pasta (via GIO)

LY I made my own fish eggs…

It’s really tasty and much less salty than the commercial version. Of course I can’t store it, but why would I ?

Tarako pasta


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Morue parmentière au yuzu-kosho, bathing in a fragrance of osmanthus

A fusion version of the morue parmentière (click here for the classic) with a touch of green yuzu… That was delicious.
That smells fish ? No, not at all. In this season, Japan smells so good, you can’t even imagine. Each block of houses has its bush of kinmokusei (osmanthus) like the 1st photo.

And these flovers have a sweet and encanting smell. Maybe you know jasmine ? Well, it’s super-jasmine…
So back to food.

The morue is cod fish (salted, unsalted…).

The parmentière, it’s potatoes. I finished 2 batches, one white, one saffron-colored. They were boiled and crushed by fork.

Making of… The fish was soaked, as you’ve seen for the fierce avocados.

Then the fish was stir-fried in olive oil, with lots of garlic. After cooking, I added negi leek, and yuzu-koshio, the condiment made of green yuzu peel and green pepper.

Making yuzu kosho

Served with kale soup. Why ? Shopping mistake. I like the wheat grass juice and I wanted to restock some. They had that discount on normally more expensive kale juice and I thought that was the same. Pfff, not at all, the kale juice tastes like broccoli soup. That’s not bad… as a soup, but really average, under average, nearly awful as a drink. So I have a stock of instant kale soup. Convenient : add fresh thyme, salt, hot water, shake. That’s a nice side-dish soup.

The fish’n tater was a delight. The citrus flavor changes it all.