Bretagne is a region in western France, whose people consider themselves first Breton and second French. Facing the sea and important agricultural regions, every village has their unique recipes.
Pesked gant legumaj ha kebell (Breton)
Poisson à la Légumes et Champignons (French)
Serves 4
bass (typically Breton), or cod, tilapia or sole
olive oil
sliced organic onion
organic mushrooms
sliced garlic
organic kale
1 diced organic tomato
2 tsp. (4 g) herbs de Provence
1 Tbs. (15 ml) organic lemon juice
garnish: chopped parsley
optional: other types of pre-cooked Brittany vegetables:
- cauliflower
- broccoli
- cabbage
- artichokes
- potatoes
- carrots
~Breton/Brezhoneg (Celtic language spoken in Brittany, France)~
unan 1. Heat 1 Tbs. (15 ml) oil over medium heat.
daou 2. Sauté the onion for 4 minutes.
tri 3. Add the mushrooms and garlic for another 5 minutes.
pevar 4. Add kale, tomato, and 1 tsp. (2 g) herbs de Provence. Cook about 5 minutes. (You could add any of the optionals vegetables or serve separately.)
pemp 5. Stir in the lemon juice.
c’hwec’h 6. Remove, cover the pan.
seize 7. Rub the fish with a tsp. (2 g) of herbs.
eizh 8. Heat the oil over medium-high heat.
nav 9. Fry the fish, 2-4 minutes (inside temperature 145ºF/63ºC).
dek 10. Platte fish with vegetables and garnish.
