Fish pie with soufflé crouton topping
A classic pie of fish in white sauce, topped with a simple bread and soufflé style topping.Equipment: You will need a 1.5 litre/2½ pint shallow, wide-based, ovenproof dish.
Salt-crusted fish with spring vegetables (sel croûte poisson avec des légumes)
I met an incredibly talented French-Italian chef in Paris, who introduced me to the freshest most vibrant spring vegetables. He served them with this fish dish - simply encrusted in salt then baked, resulting in a perfectly cooked fish. It's a great cooking technique that captures all the natural flavors of the fish, herbs and salt.
Spicy potato wraps
These tasty wraps are a great way to use up any leftover potatoes, but they work particularly well with boiled or baked spuds. Making your own tortillas is trouble-free and very cheap but you can buy them if you prefer.
Salt-baked golden trout with lime risotto
“Argentine chef Mauro Callegari of The Independent in Gembrook cooks a salt-baked golden trout fished from the nearby Australian Rainbow Trout Farm. Don’t be alarmed by the amount of salt used in this recipe - it forms a crust that seals in the moisture and juices without making the flesh overly salty.” Rachel Khoo, Rachel Khoo's Kitchen Notebook Melbourne
Baked trout with Gruyère cheese (truites à la Savoyarde)
Stage 18 – Gap/Saint-Jean-de-Maurienne: The icy streams of the French Alps are full of trout, and this super quick and easy dish with Gruyère cheese is a family staple.