Food in Provence (and elsewhere)

I’m figuring having multiple posts will help to see how to arrange this site overall. So…

We’re in Gex this week and the most interesting offering on the fish stall is barbue (brill) which I suggest we could do a la Jamie’s Italy sole recipe on a bed of roast sliced potatoes. More fool me as it means I will be cooking rather than J. But it is good even though we wonder if a whole brill isn’t a little too much for two. No cheese and no room either for what are surely the last figs of the season.

I find an interesting recipe for brill fillets with vermouth in our Jane Grigson’s Fish Cookery (197x version which I prefer to her later Fish Book which looks to have been updated again). To be tried next time there is barbue at the market here or in Ste Cecile.