Not A Cooks Blog ... Mastering French Cuisine With Julia Child ... (Once A Week): Series Two: Part Thirteen - Coquilles St. Jacques a la parisienne & l'espadon a la provencale

Napier - fishing boats

Napier - the seductive nature of the sea, the plentiful supply of fresh fish, a warm autumnal day... after a morning of shopping for a ball dress and other life essential items for the daughters it was time to get the necessary ingredients for this weekend's Julia's recipe. Caroline had "THE" book in hand as we had a reflective pause at Pandora pond (Napier) - a magical estuary which includes a walk way and a well utilised swimming spot. Just across the road is a seafood supply shop where we purchased scallops and swordfish. Before leaving for home we acknowledged the now rested fishing boats in the harbour, which had previously been working hard to capture the goods we now carried back to our abode.

I have fond memories of my first introduction to scallops at my Grandfather's 60th birthday dinner at the "Tennyson restaurant" in Napier. I was quite intrigued with these small squishy like blobs although my young palate didn't appreciate the delights within.

I chose to use Julia's scallops and mushrooms in white wine sauce recipe. The scallops and mushrooms are added to a simmering concoction of wine, shallots, bay leaf and s&p. The scallops and mushrooms are removed after 5 minutes and the liquid is reduced down to one cup. The preparation of the sauce parisienne is followed with the final assembly being a blend of the sauce and scallop and mushroom mix. Imke, who had just emerged from the depths of her study gave it the thumbs up.

The scallops were followed by a return to Provence, with Swordfish steaks in wine, tomatoes and herbs.The swordfish was firstly marinated in lemon juice and salt before being panned fried in hot olive oil to brown on both sides. A tomato, herb spread was smeared on top of the fish and the dish was allowed to simmer away. The separation of the fish and sauce occurred to allow for some further reduction of the sauce and the addition of tomato paste and parsley. I must admit I consciously made the decision not to add further butter (the scallops had their fair share!) - and voila the dish was served, accompanied with potatoes and vegetables. All family members ate this dish with relish despite the traditional groan from eldest daughter that I had ruined perfectly good fish by adding a sauce! However I had redeemed myself as a mother by having a great day out in Napier!