Pan–Fried Dishes

Some of the simplest dishes are those that sizzle on top of the stove, leaving the oven free for a baked potato accompaniment, or a got dessert. With wok or frying pan at the ready, sample such delights as Hake au Poivre with Red Pepper Relish or Chicken with Tarragon Cream. Pan-fried dishes include fritters and fish cakes of various kinds, including the irresistible Sweet Potato, Pumpkin and Prawn Cakes. On night when meat is on the menu, plump for Lamb Burgers with Red Onion and Tomato Relish or a spicy stir-fry.

Hake Au Poivre With Red Pepper Relish

Hake Au Poivre With Red Pepper Relish

This piscine version of the classic steak au poivre can be made with monkfish or cod instead of hake. Vary the quantity of peppercorns according to your personal taste.

Red Snapper Burritos

Red Snapper Burritos

Fish makes a great filling for a tortilla, especially when it is succulent red snapper mixed with rice, chilli, and tomatoes.

Salmon Fish Cakes

Salmon Fish Cakes

The secret of a good fish cake is to make it with freshly prepared fish and potatoes, home-made breadcrumbs, and plenty of interesting seasoning.

Sweet Potato, Pumpkin, And Prawn Cakes

Sweet Potato, Pumpkin, And Prawn Cakes

This unusual Asian combination makes a delicious dish which needs only a fish sauce or soy sauce to dip into. Serve with noodles or fried rice for a lovely light meal.

Chicken With Tarragon Cream

Chicken With Tarragon Cream

The aniseed-like flavor of tarragon has a particular affinity with chicken, expecially in creamy sauces such as the one in this favorite French bistro-style dish. Serve seasonal vegetables and boiled red Camargue rice with the chicken.

Turkey Croquettes

Turkey Croquettes

In these crisp patties, smoked turkey is mixed with mashed potato and spring onions, rolled in breadcrumbs, and served with a tangy tomato sauce.

TLamb Burger With Red Onion And Tomato Relish

Lamb Burger With Red Onion And Tomato Relish

A sharp-sweet red onion relish works well with burgers based in Middle-Eastern style lamb. Serve with pita bread and tabbouleh or with fries and a crisp green salad.