La truite aux amandes -almond trout- is a classic French fish dish that remains popular today. The origins are uncertain as trouts can be found in many different rivers in France. However the Alsace region in the east of the country is most famous for its trouts, and even has a "route de la truite" - literally road of the trout, which takes amateur fishermen from one fishing spot to another.
Marmitako started out being a nutritional dish that tuna fisherman would eat on board, today it's a very popular dish thanks to the growing interest in Basque cuisine as well as being one of the best ways to prepare tuna. Marmita in Spanish or marmite in traditional French refers to a metal pot with a lid, marmitako (Basque language) means 'from the pot'. The quickest way to sum this dish up is to say it's a fish stew, but it's not as boring as it sounds – it's very warming and tasty.
Another controversial part of the French culinary history. Some claim that the culture of mussels (moules, in French) was introduced in France by an Irish sailor named Patrick Walton in 1235. During a violent storm, Patrick Walton lost his ship on the coast of Charentes. Alone for several days on a deserted strip of sand, Patrick struggled for food. He got the idea of stretching a net between two wooden poles pushed into the sand below water level, in the hope of catching fish and sea birds. The story doesn't tell if he caught many, but what he did catch were the numerous mussels that came gripping to the poles. He had just invented what we today call moules de bouchot, mussels grown on wooden poles.
A local historian from Charentes has disputed this version of the story, affirming that moules de bouchot already existed locally three centuries earlier. The Irish sailor story would have been invented in the 19th century to position mussel culture as part of a centuries-old local tradition, in order to dissuade a Parisian banker from drying out the Aiguillon Bay, where numerous bouchots were installed.
Originating in Normandy, this tasty fish dish will make anyone drool who catches a glimpse of it.
Meunière in French means miller's wife and many stories have gone around as to how and why this dish came to life. One of the more well known stories is that a miller's wife (after helping her husband all day in the mill) went to make dinner and since she was pressed on time, she couldn't wash her hands to get rid of all the flour, so she prepared the fish regardless and suddenly discovered the wonders that a bit of flour can do to crisp up a tasty fillet!