Nice, being by the sea, offers interesting fish dishes. One of these is poutargue, made with dried and smoked roe, which you will find in some delicatessen shops. The roe should be grated or finely chopped. To every 2 cups add 1 cup chopped hard-cooked egg, 1 cup finely chopped onion, a dash of lemon juice and enough olive oil to blend all.
Another dish from the sea israïtoor rayte. This is traditional on Christmas Eve throughout Provence. It is reminiscent of other fish stews, including thechioppinoof California.
Ingredients
Serves 6
Sauté the mushrooms and shallot or onion in 6 tablespoons butter for 3 minutes. Add the parsley, tomato and salt and pepper to taste. Spoon over clams. Sprinkle with crumbs, dot with butter and bake at 400°F. for 5-8 minutes, or until clams are just heated through.
Leave a Review
Reviews (3)
Back to TopMade it with oysters instead of clams. A nice dinner. Thanks for the recipe.
oystersrule
Oregon coast
5/14/2019
To the reviewer from NC. Au gratin simply means baked with a crust. In this case the crust is made from bread crumbs. The french word for cheese is fromage not gratin.
Atlanta, GA
11/20/2001
au gratin means cheese. Where is the cheese? Wrongly named. I did not attempt as recipe is flawed. Don
Don White
Garner, North Carolina
11/11/2001
