A recipe from my #1 Amazon bestseller The Great Mediterranean Comfort Food Tour

“A culinary exploration of each area's unique contribution to healthy cuisine … served up with a dash of wit that made me laugh even as I took notes about what dish to try next.”
Dru Pearson, author of Europe on a Dime

Patrick and Martine

​BLANQUETTE DE LOTTE / ANGLERFISH WITH MUSSELS
Martine Cuenat, EatWith, Barby, France
 
Served with a view of Mont Granier and the Belledonnes in the French Alps, near historic Chambéry
 
(serves 4)
 
1 large glass of white wine
1 kilo (2.2 lbs.)  mussels
4 large pieces of anglerfish (about 1.5 kilos, or 3.3 lbs.)
Thyme
Bay leaves
Salt to taste
 
Sauce
½ liter (1 pint) fish broth
10 centiliters (3.5 US fluid ounces) crème fraiche
3 egg yolks
 
Put fish broth on to simmer until it is reduced by half. (Note: Fish broth may be purchased in liquid or bullion form, but to make your own, combine fish heads, fish bones, carrots, celery, thyme, bay leaves, and salt. Boil in water one hour.)
 
Place wine in large pot. Add mussels and boil until all the shells are open (about 5 minutes?). Drain, reserving the liquid, and return to pot.
 
Add reserved liquid from cooked mussels to the fish broth. Cook until it is reduced by half, then whisk in crème fraiche an egg yolks. Set aside.
 
Fill a large pot with water, adding thyme, bay leaves, salt; bring to a boil. Salt anglerfish and put in water. Boil 5 to 8 minutes, until flesh has a firm texture and is coming off the bone. Drain and return fish to pot.
 
Arrange on each plate one piece of anglerfish, a quarter of the mussels, boiled potatoes, and oven-roasted carrots. Heat crème fraiche and egg mixture until it just starts to boil but do NOT let it come to a boil. Remove from heat immediately, drizzle over everything, and serve. 
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​​For more French Alpine recipes and their backstories, see my post
​You Are What — and Where — You Eat