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Lat. 43° 35.23 Long. 7° 07.23 September 2002. We rent our berth from Roger and Evelyne from whom we bought Compromis . They are retired from work and sailing; Roger has had a new knee joint and Evelyne a new hip. Both have been kind and very hospitable in the years we have had the boat: Evelyne cooked us a perfect steak in their villa overlooking Nice, a drink on the terrace one Sunday afternoon turned out to be a large fruit gateau and champagne and this season they treated us to Sunday lunch.
Geant supermarket had Norwegian smoked salmon on a two for one promotion and so there was plenty left for the last meal on board before we drove back to England at the end of September. “As it’s your last night, come aboard Aquarius at 18.30 for drinks,” invited Arthur, and so we did. “I’m not keen on rosé wine. It’s neither one thing nor the other,” Liz had always told me. “What would you like to drink?” asked Arthur. “Red, rosé or beer?” “Rosé will be great, Arthur,” she replied and then drank three quarters of a bottle listening to stories of his ten year trip around the world, including being shown photographs of the four young ladies who sailed the various legs with him. There was a lot of wine, beer and stories so it was late by the time we staggered back to Compromis.
What you need for two people. 1/2 a shallot chopped small. Dry white wine. 80/100g of smoked salmon, cut into strips. 150g of crème fraîche. 3 boiled potatoes from the previous day, cut into 6/7mm slices. Chives, chopped. What you have to do. In a small saucepan gently fry the shallot in a little oil. Cover generously with dry white wine ( cheap Chablis ) and boil to reduce. While this is happening put some oil and butter in a frying pan and fry the potatoes. Remember to turn them over at the halfway stage. When the potatoes have been turned and are almost ready, add the crême fraiche, chives and smoked salmon to the reduced wine and bring to the boil. Serve them both together using some chopped chives to decorate the sauce. Variations. This is one of those recipes where the quantities are very much open to personal taste. I prefer lots of smoked salmon to crème fraîche so the meal is pink rather than white. I have used chopped green leaves from spring onions in place of the chives. If you have to do a lot of potatoes cut them into quarters and then fry. Large crystal sea salt makes a crunchy addition to the potatoes if it is added after frying.
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When they accepted an invitation to aperitifs on the boat Liz and I anguished for days on how we could repay their hospitality. In the end we settled on smoked salmon with Chablis Grand Cru.
This meal is quick and easy to cook and we had a bottle of cheap Chablis with it. Just a little too much of the grape for one evening but what the hell, the car was packed and we only had to drive the 100 miles to Aix en Provence by lunch the next day.