Name: Normandy Fish Casserole
Yield: For 4
Cuisine: French
Ingredients: 2 carrots, peeled and chopped; 400 g salmon fillet; 300 ml white wine; 1 onion, stuck with a clove; 3 or 4 fish heads (optional); 150 g mushrooms; 1 leek, carefully rinsed and sliced; salt and freshly ground black pepper; 300 ml double cream; 100 g smoked hake; 75 g butter; 400 g sole fillets; 1 litre cider; 1 bouquet garni

Preparation info

For
4

Difficulty
Easy

Appears in

Trish's French Kitchen

By Trish Deseine

Published 2008

About

Well, a version of it. The original, marmite Dieppoise, comes from the coastal town of Dieppe and contains about six different sorts of fish, mussels and prawns, which are poached in cider, flavoured with Calvados and doused in cream. It’s a Normandy seafood showcase in a pot. This is an altogether more modest version, using just three sorts offish in order to make things a little easier.