This is my Food post for today but I am also posting it in the blog section because it involves the upcoming journey from Brittany to Tuscany.
White Wine Batter Fried Sea Bass (Barr) on Red Leaf Lettuce with Toasted Sesame Dressing and String Beans and Cherry Tomatoes
Another final, a last, no more. I said goodbye to the Tuesday fish guy. The man that parks his fish truck in the center of town every tuesday. This is our last tuesday in Saint Pierre Quiberon. Next Tuesday we will be on our leisurely drive towards Chianti. The drive is only 18 hours total but we are going to take a week to complete it. We could, if we wanted to, do it in two days but why kill ourselves. This is a good excuse to visit places that we would not normally get to see. Friday afternoon we will say goodbye to Brittany and head for our first night’s stay in Angers. Angers is about a three hour drive away which to me sounds just about perfect. We will stay in a hotel in the center of the Old Town and then the next morning head towards our next stop, Tain L’Hermitage. We will stay there two nights. That will give us some time to explore the Upper Rhone Vineyards. After that I have not decided yet. “Play it by Ear” is the modus operandi for this trip.
Getting back to the fish, I had the fish guy fillet the fish for me. I still had to pull the pin bones with a needlenose, which is something I always do anyway. My wife was raised in the American way, although she is getting better. The batter is a simple egg, flour and white wine batter with a little bit of baking soda to lighten it. The fillets were fried in about a 1/2 inch of coconut oil at 315 degrees F. The crust turned out crunchy and light while the interior was perfectly moist and tender. You can’t beat sea bass for this although many other fish do come close.
The string beans were simply boiled and dressed with salad dressing and finely chopped shallot. The perfect little french cherry tomatoes are simply cut in half. Nothing more.
I don’t know what the fish selection will be like in Tuscany. I’m certain that the fish selection will be fine with more mediterranean fish than Atlantic fish. Oysters will be more expensive and there will be fewer choices as to oyster types. I suspect that only one type at anyone time will be available. The cheese will be different. It will be great but it will be different. Meats, on the other hand, in the Tuscany area, should be fantastic. Especially pork and wild boar. The bread, boy I will miss the bread. Tuscan bread is perfect in every way except that it has no salt. You can’t just enjoy it on its own. It has to be accompanied with food, salty food. That is going to get some getting used to.