Tag Archives: Camargue

Camargue Red Rice with Fennel Tomato Confit and Grilled Dorade Royale

Camargue France Flaminigos Bull White Horses Salt

Photos: Flamingos by Enric Perich, Black Bull by Michael Osmenda, Horses in the Wild by efilpera, Salins du Midi by Giovanni Tabbò

A protected region since 1927, the Camargue, in Southern France, is known for pink flamingos, black bulls, wild white horses, along with fleur de sel and many varieties of rice, including white, black, red, round, long and short.

In celebration of the start of the rice harvest, marked by a Rice Feria in Arles this weekend, I put together a Camargue inspired harvest main course for you. On the menu is Red Rice with a Fennel and Tomato Confit and Grilled Dorade Royale.

I tracked Camargue wild red rice down locally in Switzerland at Globus.  You can also order it online through a number of sellers. Or, substitute black wild rice, just adjust the rice to stock ratio and cooking time according to the rice producer’s directions.

Dorade Royale is a flavourful, meaty-white fish found primarily found in the Mediterranean Sea. Perfect for cooking whole (watch for bones when eating). If you want to know more about this, and other varieties of fish, perhaps check out this great blog that I came across, Better Know a Fish. It’s written by Ben Young Landis, who notes he “is a science communicator by day, amateur cook by night, and fish geek 24/7.”

Camargue Red Rice with Fennel Tomato Confit and Grilled Dorade Royale

Camargue Red Rice with Fennel Tomato Confit and Grilled Dorade Royale

Red Rice with Fennel Tomato Confit

Adapted from a this recipe on the Riz de Camargue website. Camargue red rice should be cooked just until done, the rice grains will be slightly chewy and not fully split open. The rice has a pleasant nutty flavour.

100 g  ( 1 cup) Camargue red rice
150 g ( 1 1/4 cup) fennel (about 1 small bulb), cut in small dice
1 shallot, finely diced
65 ml (1/4 cup) olive oil
50 cl (2 cups) vegetable stock
1 bouquet garni (thyme, parsley, bay leaf and basil)
150 g ( 1 1/2 cups)
tomato (about 2 medium-sized), cut in small dice
25 g (a bit less than 1/4 cup) pine nuts, lightly toasted
10 black Nyons olives, pitted and coarsely chopped
10 ml (2 teaspoons) fennel seed
leur de sel and freshly ground pepper, to taste
Few sprigs of fresh flat-leaf parsley, minced

In a heavy-bottomed medium sauce pan, sauté the diced shallot in 15 ml (1 tablespoon) olive oil until translucent; add red rice and sauté for 1 minute, then add the bouquet garni, pour in the hot vegetable stock. Bring to a boil, then reduce to a simmer. Cover and cook for 50 minutes; don’t stir the rice, do check it occasionally near the end of the cooking time.  There should be no liquid left after cooking. Remove and discard the bouquet garni.

About 25 minutes before the rice has finished cooking, heat the remaining 50 ml (3 tablespoons) of olive oil in a frying pan, add the diced fennel and cook over low heat for 20 minutes. Add the diced tomatoes, chopped black olives, pine nuts and fennel seeds, heat until just warmed through.

To serve, place rice is a serving dish or on individual plates, top with fennel and tomato mixture, season with fleur de sel and freshly ground pepper. Garnish with minced fresh parsley.

Serves 2   Preparation time:  15 minutes   Total time:  1 hour 10 minutes

Dorade Royale (aka Daurade, Sea Bream and Sea Bass, plus a lot more)

I’m a fan of keeping it simple when it comes to fresh fish, allowing its flavour to take the stage.

2 each 250 gm (1/2 lb) whole fresh sea bream, scaled and gutted
Fleur de sel and freshly ground pepper, to taste
15 ml (1 tablespoon) olive oil
Slices of fresh lemon, to garnish and season

Sprigs of fresh rosemary

Heat up your grill or barbecue to medium-high (I check the temperature by holding my hand, palm down about 2 inches above the grate, if I can hold it there for 3 seconds before it gets too hot, then the grill is ready). Season the inside and outside of the fish with the fleur de sel and freshly ground pepper. Drizzle on the olive oil. Grill the fish for about 3 – 4 minutes per side until the flesh is opaque.

Serve the cooked fish whole with slices of lemon and a sprig of fresh rosemary.

Note: I used a lightly-oiled stainless perforated grill sheet when cooking the fish. If you place your fish directly on the grate, lightly brush some oil on the grate first.

Serves 2   Preparation time:  15 minutes Total time:  25 minutes

Joie de Vivre in the Camargue

On the way from Arles to Aix-en-Provence, my girlfriend and I took a slight detour and spent the afternoon at the beach in Saintes-Maries-de-la-Mer, Camargue. We had a quick lunch at a beach-side restaurant, then dashed across the hot sand towards the sea. After spending 30 minutes or so soaking up the sunshine, it was time for a cold drink. We headed further along the beach and found a table in the shade at the very laid-back Bamboo Palm Beach snack bar. A couple of tables over were two very chic ladies enjoying a lively conversation along with their lunch. I couldn’t help but snap a photo. I think they are the epitome of “joie de vivre.”

Lunch at the Beach in Camargue

While the ladies were wisely drinking water at lunchtime, perhaps before dinner, they had a pastis.

Pastis is the traditional French anise-based aperitif, which according to this article in France Today, was first introduced by Paul Ricard, a Marseillais, in the 1920’s after the French government relaxed the 1915 ban on absinthe. Absinthe was still forbidden, however, wormwood-free absinthe-like drinks were allowed. Ricard’s brew was considered too high in alcohol, so it was not until 1932, after he and others had successfully lobbied for a change to France’s alcohol content laws, that Pastis de Marseille became readily available. Its closely-guarded secret recipe, which includes star anise from China, licorice from the Middle East and plants from Provence, is unchanged since 1932.

My husband likes to have his pastis as the French do. Pour one part (50 ml or about 1 1/2 oz) pastis into a highball glass, add five parts chilled water, then add a few ice cubes and garnish with a slice of lemon.  The order of actions is important if you want to obtain the mysterious ‘milk of Marseille’ effect.

Photo: Jörg Albrecht

Photo: Jörg Albrecht

I prefer a slightly fruitier version. For my La Marseillaise: pour one part (50 ml or about 1 1/2 oz) pastis into a highball glass, add one part freshly-squeezed lemon juice, one part simple syrup, three parts chilled sparkling water, drop in a few ice cubes and garnish with a sprig of mint.Pastis for Sara

Santé et bonne fin de semaine!


p.s. This is my 10th blog post. A big thank you to everyone following along!