A thick, tasty potato pancake from Berry made with grated potato mixed with flour, eggs and butter and then baked, or potatoes wrapped in pastry.
A method of cooking trout especially, by plunging it into boiling vinegar court-bouillon as soon as it is killed and gutted. This results in a bluish tinge to the skin.
Lake trout. A freshwater char living mainly in lakes in northern North America. As in Europe, this char is not a common fish. Lake trout were fished commercially in the Great Lakes until lampreys, overharvest and pollution severely reduced the stocks. Commercial fisheries still exist in some areas of the Great Lakes and smaller lakes in northern Canada.
Rascasse. There are various rascasses, varying from red to a mixture of greens and browns and in size from 25 to 50 cm. They can be recognised by their large heads and fan-shaped fins. The fins and the operculum are spiny. It can be eaten fried or in soup. They are all used in bouillabaisse, but the red rascasse may also be baked, providing firm, white flesh.
