Christmas Eve preparations

We nipped out to the butchers yesterday morning to collect our farm chicken and some sliced meats for apéro later in the week. There was a small market open, which was great to see for those last minute purchases. We were heading to the boulangerie though, as I wanted to get some baguettes and something to have with coffee when we got home — as a friend was dropping by. The cakes were looking delicious.

We opted though for a creme patisserie galette, which was light and creamy. An ideal treat to enjoy with our morning coffee.

To build up an appetite for dinner, we decided to make a little walk up to the point de vue — always a delight. Such a peaceful little stroll past Le Prieuré, up through the vineyards, and through the little forest at the top of the hill.

We sat for a short while enjoying the view, and soaking up the scene, before wandering back home for a warming cup of Christmas tea.

We’d bought a whole turbot from the market, and were looking forward to having it for dinner. Brian had chosen a rather nice bottle of white Burgundy to enjoy with it.

I’d read that roasting it whole is a good way to cook it, so after Brian had trimmed and cleaned it for me, I drizzled on some olive oil and popped it in the oven. It would take about 10 minutes per inch of thickness. So we determined ours would be about 15 minutes. I think it could have probably gone about another minute or two, but being our first time of cooking turbot we were really pleased.

I served it by lifting the fillets off the bone and removing the skin. I’d boiled some new potatoes, fried some Jerusalem artichokes, to make little crisps, and fried off some mushrooms in butter. The butter from the mushrooms I served over the fish.

It was all rather delicious, something we’ll definitely be doing again.