This is a momentous occasion, because this week, we have finally made it through all of the seafood recipes in Around My French Table - hooray!!
Our final dip in the ocean for French Fridays with Dorie is a Seafood Pot-au-Feu - salmon, scallops and mussels cooked in a light vegetable broth. I made sure that I chose really nice scallops and used good stock to make sure that this dish tasted delicious.
I liked this, though I have to say it is best to try and finish it all while it is fresh, as it is nowhere near as good the next day.
I had never cooked with salmon, mussels or scallops until FFWD, so this was a culmination of learning to cook all three. One of my mussels didn't open properly, and I reckon I confirmed Dorie's advice that you really shouldn't use those - I pried it open and it was a gross pasty white instead of a healthy, glowing orange - into the bin it went.
To see what the other FFWD cooks thought of this week's dish, visit the LYL section of the FFWD website.
This is a lovely broth and hey it must be good if you liked it because it's a soup and I know how soups don't really thrill you! :D
ReplyDeleteYes, Neil said it was much better the day of as opposed to the day after. I didn't mind making this one but certainly glad to see the end of the seafood!
ReplyDeleteMomentous and bittersweet :-(
ReplyDeleteI didn't try the leftovers, but my daughter was happy to eat them for two or three days.
Looking forward to meeting up in a couple of weeks!
Isn't it hard to believe we've accomplished so much? We had company, so no leftovers, but I can't imagine this soup would be as good the next day.
ReplyDeleteHave a lovely weekend!
Wow, never cooked salmon, mussels or scallops! Very impressed you went ahead with this in that case. Yes, when the mussels don't open they were dead before you cooked them, most likely they were not stored properly. I would complain to the fishmonger. Most should open.
ReplyDeleteWe loved this stew, it was wonderful the first day, but we thought it still delicious the second night. The flavors seemed to get stronger! Yours looks delicious…didn’t you love the freshness of this dish? A perfect end to our seafood chapter!
ReplyDeleteLooking forward to meeting up with you in a few weeks!
After cooking thru this wonderful book for over four years I have learned to eat many items that I was not familiar with. Just recently, while doing a
ReplyDeletemakeup dish, I used the scallops and they really were not bad. Your seafood pot au feu really looks delicious, I am glad you enjoyed it.
Have a wonderful weekend
You did good considering its a 'never-done-it-before' - I made a small batch with only what was left of the said ingredients in my freezer so there was no leftovers!
ReplyDeleteInteresting about the mussel. I've never been brave enough to pry one open that didn't open on it's own. I'm glad you enjoyed our final seafood dish! Also, thanks so much for the photobucket advice.
ReplyDeleteNope, if the mussel doesn't open, it doesn't belong in your mouth.....ever. Funny, I've never been curious enough to pry one open to see what's inside and what it looks like. Next time, for sure. I have never cooked much fish - Michael was a meat-and-potatoes guy - so I was happy to try many of Dorie's good fish recipes. Have a wonderful time at your Meet-up with the East Coast gals and I hope your whirlwind vacation is wonderful.
ReplyDeleteGaye, what a wonderful presentation with those mussels, scallops and that beautiful salmon! Really a delicious recipe!
ReplyDeleteHave a wonderful weekend,
Andrea
Glad that you liked this one. I can't believe we only have one recipe left!
ReplyDeleteGlad you didn't eat that closed mussel, we are used to that on the east coast! I froze mine so I will be interested to see how it tastes after being frozen
ReplyDeleteGaye, I was just reading that the whole mussel not opening thing was a myth. Yeah, right! Your experience shows that it's not! Gorgeous bowl of soup!
ReplyDeleteI love that this project sure has opened your seafood horizons. Never eat a closed mussel! I learned to check them before cooking and discard any that aren't closed (supposedly they are dead if they don't close themselves), and then after cooking, make sure they have all opened. Lots of checking, but better to avoid the stomachache.
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