I was very excited to find a small tub of Crème Fraîche d’Isigny Sainte-Mère at my local supermarket yesterday. My heart began to flutter, and I smiled like a kid at Christmas as I quickly grabbed that only jar and tucked it safely into my basket. It’s funny how I can get more excited about a tub of cream than a new pair of shoes.
For those who aren’t familiar, this is the mother of all creams. It has a velvety texture and a rich, slightly tart flavor. Once you’ve tried this crème fraîche, all others will just not cut it anymore.
So what did I make? A beautiful fish dish of line-caught Icelandic haddock served with steamed new potatoes and a silky, herbed crème fraîche sauce! Here’s the recipe!
Haddock with Herbed Crème Fraîche Sauce
- 4 haddock fillets (approx. 150g each)
- 3 tbsps flour
- fleur de sel
- freshly cracked pepper
- 2 large knobs of good quality butter (it will make a difference, trust me!)
- 1 tbsp mild olive oil
- 200ml dry white wine
- 3 rounded tbsps Crème Fraîche d’Isigny
- 3 tbsps chopped chives
- 2 tbsps chopped flat leaf parsley
Dry the haddock fillets with kitchen paper and slash them on the skin a few times. Flour and season well with salt and pepper. Heat the butter and oil in a large frying pan. Once the butter is melted and bubbling a little, add the fillets skin-side down and allow to cook for 3 minutes. Flip them over and give them another 3 minutes. Remove to a plate, cover with foil and keep warm. Add the wine to the pan, scraping up all the bits at the bottom. Leave to bubble for a few minutes. Stir in the cream and herbs and allow to bubble for a few more minutes. Plate the fillets and divide the herbed cream sauce over them.
Simple food is my favorite kind of food. Food that isn’t fussy and still beautiful and delicious. Like this luscious dessert made with Greek yogurt, silky white chocolate and red summer fruits. Child’s play to make, sinful to eat.
A few months back, I wrote a little story about one of our lunchtime adventures in France. One that included a fly in the wine, strong men eating with Opinel knives and garlicky pork chops. It was quite an adventure, but it inspired me to create a slightly different version of that dish, one that is quite popular in France and one that shines with its rustic French simplicity. Here is the recipe. Don’t forget to see how I made them on my YouTube channel (and please subscribe!).
Pork Chops in Mustard Cream Sauce
- 1 tbsp mild olive oil
- knob of butter
- 2 pork chops
- salt (preferably fleur de sel) and freshly-cracked pepper
- 1 fat garlic clove, finely sliced
- 125 ml dry white wine
- 3 tbsps single cream
- 2 tsps Dijon mustard
- freshly-chopped parsley
Heat the oiland butter in a frying pan and season your chops on one side with salt and pepper. Fry them for about 3 minutes on one side, flip them over, season and give them the same time on the other side. Take the meat out of the pan and add the wine, making sure to scrape up any bits left at the bottom. Return the meat to the pan, cover and give them 5-10 more minutes, depending on their size. Plate the chops and stir the mustard and cream into the pan juices. Pour the cream sauce over the pork chops and garnish with chopped parsley. Delicious with a green salad, fresh bread and a bottle of Chardonnay or a fruity Pinot Noir.
Soup and winter is like salads and summer — a perfect combination. A bowl of soup, piping hot and made with gorgeous ingredients is one of the joys of the colder months. Like this chunky carrot soup, for example. Creamy and delicate, but at the same time spicy and warming enough to get that chill right out of your bones!