The easy recipe to impress your guests

Christmas is just around the corner, and it’s time to start preparing. What will be on the menu this year? The editorial team at Cuisine Actuelle has decided to showcase regional specialties from all over France for 2023. Whether it’s the exotic flavors of a coconut blancmange from the French overseas territories, traditional Alsatian gingerbread star cookies, or a tangy lemon meringue log from Menton, there will be plenty of options to indulge in. And if you’re looking for a 100% fish-based main course, we’ve got just the recipe for you. In honor of Hauts-de-France, we’ve chosen to put a sophisticated spin on the famous waterzooï, a dish that is also beloved in Belgium. This iconic Northern French dish, typically made with chicken or fish poached in a broth and finished with a creamy sauce, is an absolute delight. For a refined version, we’ve opted to use sole and fresh cockles. Let’s dive into the details of the recipe below.

Preparation:

1. In a large pot, bring coconut milk and fish stock to a boil. Add the zest and juice of a lime along with the coriander leaves (you can also use flat-leaf parsley or tarragon). Let the sauce infuse for a few minutes, then blend it. Strain the sauce to remove any impurities. Set it aside.
2. Cook the baby potatoes in salted water in a separate pot for about 15 minutes.
3. While the potatoes are cooking, season the fish and cockles with salt and pepper. Roll the sole fillets into small rolls and secure them with two toothpicks. Poach the fish in the broth. Cook the samphire in butter until crispy.
   

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