Stage 4; Tour de French Cuisine-Montpellier

Returning to the Tour de France this year is the Team Time Trial, ironically the last time they did it was Lance Armstrong ride to his seventh victory. I don’t think I need to tell you what happened this year do I? That’s right Lance Armstrong and his team Astana won again this year. I have a feeling the ASO might not have it next year if Lance plans to be there again. It was a fantastic stage and very exciting, I don’t think you want to miss a single stage this year. Since I am a day late I don't think I will spoil the fact that Lance is now tied for 1st, only off 22/100th of a second. They say "Every second counts"

The start and end town of the stage are one in the same, a short 39km or 24 miles That starts in the heart of Montpellier at the beautiful Place de la Comédie at the edge of the Centre Historique. The Theater Comédie, built in 1889 has a beautiful stucco façade is at one end, in the center is the Fontaine des Trois-Graces and the Berlioz Opera House and the Esplanade de Charles de Gaulle round out this beautiful site. I just want to go there and sit at a sidewalk café and take it all in.

Montpellier is also home to the first medical schools in Europe, the Faculte de Medicine, located in the former abbey; it has been enlarged and renovated over the years. Founded in 1220 it claims to be the oldest in the world and still the most prestigious in France.

Beurre de Montpellier is what was on the menu for the night of Stage 4, the Montpellier butter is so easy to put together and very good. The addition of the anchovies and gherkins give it a really great kick to normal everyday butter. Start out with a better European butter if you can. And speaking of butter, if you can find real French butter at your local Whole Foods or other grocery store, get it! You won’t want anything else ever again.

1 pound of fish, (I used Salmon)
Sea salt and freshly ground black pepper
3 tbsp olive oil
2 shallots, finely sliced
4 sprigs of parsley
1/2 glass dry white wine
1 tbsp chopped parsley
6 tarragon leaves, finely sliced
1 tbsp chervil, chopped
1 small gherkin, finely chopped
6 capers, finely chopped
1 anchovy fillet, finely chopped
Juice of 1/4 lemon
About 1 cup or two sticks butter, softened to room temperature

Preparation

Preheat oven to 400 degrees

Make a few ½ inch deep cuts in the thickest part of both sides of the fish and season fish with sea salt and pepper.

Place half the oil in a baking dish large enough to hold the snapper. Add half the shallots, half the fennel seeds and the 4 parsley sprigs. Place fish on top and scatter remaining shallots and fennel seeds over the fish. Drizzle the wine and remaining oil over fish, cover with foil and bake in preheated oven for 25 minutes.

Meanwhile, place chopped parsley, tarragon, chervil, gherkin, capers, anchovy fillet, lemon juice and a little freshly ground black pepper to the softened butter and mix in a bowl using a fork until just combined. Wrap this herb butter in a piece of foil and refrigerate.

To serve, remove parsley stalks and lift the flesh of the fish from the bones. Serve with a slice of Montpellier butter on top…. Voila!

Bon Appétit!