French Riviera-Style Fish Sticks

Name: French Riviera-Style Fish Sticks
Cuisine: France
Ingredients: 2 tablespoons unbleached all-purpose flour or cornstarch seasoned with salt and pepper; 2 tablespoons unbleached all-purpose flour or cornstarch seasoned with salt and pepper; 2 tablespoons olive oil of your choice; 2 tablespoons unbleached all-purpose flour or cornstarch seasoned with salt and pepper; Juice of 1 Valencia orange; 12 long fresh mint stems, tied in a bundle; 2 pounds fresh, sun-ripened tomatoes, peeled, seeded, and coarsely chopped; 1 teaspoon grated Valencia orange rind; 1 tablespoon granulated sugar; 2 pounds fresh, sun-ripened tomatoes, peeled, seeded, and coarsely chopped; Salt; Pepper from the mill; Six 2-inch-wide sticks taken from large snapper or rockfish fillets; 2 tablespoons unbleached all-purpose flour or cornstarch seasoned with salt and pepper; 2 tablespoons warm water; Six 2-inch-wide sticks taken from large snapper or rockfish fillets; 2 tablespoons tiny capers, drained; 14 teaspoon powdered saffron; 1½ teaspoons ras el hanout; 12 oil-cured olives, pitted and chopped; 3 medium-size white onions, sliced; 3 tablespoons olive oil of your choice; 14 cup red wine vinegar; 3 tablespoons dried currants

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is adapted from the recipe of a Pied Noir friend whose family moved to Nice after the independence of Algeria, hence the mixture of Arabic and Provençal spicing of the compote accompanying the fish. French quatre épices or garam masala can substitute for the ras el hanout. Prepare the compote as long as 24 hours before the salmon. As a vegetable garnish, present a tiny julienne of deep-fried leeks.

Ingredients

Europe
France
Nice
Fish course
Pescatarian

Ingredients

Method