If a recipe calls for double or single cream is it always ok to use creme fraiche instead?

Yes! In my book this is one of the best products from France. I think the very best is from Normandy, lovely and creamy. Good points include, it will not curdle and if you heat it, it will not separate.

Many thanks for that, I am going to use it tonight in a pork and mushroom recipe

Great, I use it in stroganoff with pork fillet. How was your meal?

Absolutely deeelish - don't suppose you could now help me out with a recipe for huss could you? Never cooked it in my life, only know it as rock salmon from the fish shop!!

aint creme fraiche just french for fresh cream??

Hi DeLeeder, the short answer to your question is NON! As I explained to Sarn it will not separate, in other words, if you boil fresh cream it will split or curdle, CF will not. This is because it is a manufactured product. It used to be made by allowing bacteria found naturally in cream to ferment. Finally I think the french for fresh is frais. Hope that helps.

Hi Sarn. Huss is a commercial name for dog fish, also called rock salmon by the fish and chip trade, helps to sell it. It is a firm fish, like monkfish, but much cheaper. You can use it in fish stews, curries and roast or fry. My suggestion is to heat oven to 200c, brush a fillet with butter and season, sear in a hot pan with a little groundnut oil till coloured then put into oven for 10 minutes. Serve on crushed buttered new potatoes flavoured with some parsley and watercress chopped. Good Luck.

Thank you so much, I have just returned from the book shop looking up recipes for huss without any luck. Will try your recipe tonight - you're a star! Haven't any parsley but will try just a small amount of coriander.

Huss is my favourite fish, I have tried lots of ways of cooking it buy always go back to just rolling it in flour and gentley frying it in a little oil seed rape.

Chef - can you cook monkfish the same way?
Have you got a "special" recipe for monkfish as I have a monkfish tail in the freezer and I'm, waiting for inspiration !!!!!

Hi Jilly,

Hope this will fit the bill for you. Please note that if you use streaky bacon you will get a better result if you stretch it using the back of a knife.

You will need:
• 1.5lb monkfish tail per 3 persons
• shallots
• parsley
• garlic
• sun dried tomatoes in olive oil
• 12 slices of pancetta (or thin smoked streaky)

Method:

Skin & trim the monkfish and remove bone to within 2inches of the tail - thus leaving the two fillets joined at the tip.

Peel and chop garlic, shallots and parsley. Aim for a fine dice - add chopped tomatoes - the aim is for enough stuffing to fill the gap - I suggest 2 garlic - two shallots - a good hand full of parley leaves and 6 tomatoes.

Place the stuffing along the gap between the two halves of fish then wrap in pancetta by placing overlapping slices along top and tucking ends underneath.
Olive oil a baking tray and place fish onto it with pancetta joints underneath - this will seal the stuffing in - oil the top with a little olive oil and season with pepper - place in a 200c oven for about 20 minutes or till cooked - remove from oven and slice into sections.
Serve with a lemon butter sauce and new potatoes.

Tip:

If you have problems with wrapping the pancetta around the fish and getting the stuffing to stay put - tie the fish with thin string at 2in intervals.

Enjoy

Sorry Jilly, forgot to answer your first question. Yes!

Hi Chef
Thank you ever so much, can't wait to try it, I think I'll give it a go this weekend - sounds delish

Hi Chef de Maison, that monkfish recipe sounds fantastic, I have printed it off and aim to use it next week. Since returning from Lanzarote we seem to be in a fish mood lately so all these recipes are great.

Nothing to to with cooking but - do you get emails telling you when someone has replied to your post? I have ticked the box but I don't get any notification.

Hi Sarn, thanks for the kind comments.

I tried ticking the box for replys, and got nothing so gave up. Life is too short to fight computer systems.

Hi Chef, not just me then!!!! Going to try your huss recipe tonight so will let you know how I get on. Tomorrow is going to be skate. I'll be growing fins soon!!!

What about using creme fraiche instead of double cream in ice-cream? Will it taste the same as creme fraiche tastes a bit sour?
Snowyx

Try it and see,snowy thats what all great chefs seem to do.Take a well worn recipe and use a different version of an ingredient in it.
I have used greek yogurt when making ice cream and it is fine, sharper yes but very nice.

Hi Snowy, should work fine. If you find the CF a bit sour for you, try adding runny honey in place of sugar in your ice cream mix, it will give a sweeter 'mask' to the mix and has the added benefit of avoiding granulation in the frozen product.

Hi again Chef
Did my monkfish - sorry so late in replying, been busy this week
Absolutely delicious - will be buying another one as my daughter is coming home in a fortnight and she loves monkfish
Thanks again - will be in touch when I need inspiration again

Hi Jilly, thank you!

Thanks from me too Chef. Tried making ice-cream as you suggested using honey with creme fraiche. Delicieuse!!
Merci beaucoup.
Snowy x
PS Tried to insert a smily face on my reply but got words. Help!!

Hi Snowy, merci.