Les Poissons et Les Fruits de Mer

The topic of fish and shellfish is almost as vast as the sea itself, and one that I have a particular love for. It is my favourite subject and section in the kitchen. My brother Patrick and I used to go fishing in the river when we were young. We’d pack a casse-croûte, or snack, along with worms or bread for bait, and set off early in the morning, often to the same spot. We were fishing for perche soleil, a fish named for its rainbow-like colour. Sometimes we were lucky, sometimes not, but we always enjoyed the peace and quiet of a misty morning and the chance to chat. Patrick was always with me, good company and very funny. Most of the time we came back empty-handed or with just a few gudgeon, enough only for a small fried dish, but we were always happy to have spent some time together.