Here is a delicious way to taste good mackerel grilled on the barbecue with Mallorcan sauce, a Spanish specialty. Ingredients for 4 people: 4 hollowed-out mackerel (or risen in fillets) 30 cl of milk 3 tsp. tablespoons mustard, freshly ground pepper, fleur de sel Mallorcan sauce 1/2 red pepper 2 small tomatoes 2 cloves of garlic 2 sprigs of flat-leaf parsley 1/2 slice of white bread 5 tsp.
Category Fish / shellfish
A delicious sweet and savory recipe, these bundles of smoked trout with peach and cheese should whet your appetite.Ingredients for 4 people: 1/2 bunch of chives2 tsp. tablespoons ground almonds 150 g brocciu (Corsican cheese) 2 tsp. tablespoons argan oil40 g baby spinach 6 peaches 4 large slices of smoked trout Fleur de sel Freshly ground black pepper Ballotins of smoked trout, peaches and cheese - Wash and chop the chives.
As a starter or even as a main course, enjoy these grilled prawns with olives and its gazpacho verde Ingredients for 6 people: 200 grams of pitted black olives (drained net weight) 18 frozen prawns 7 centiliters of dry white wine 5 centiliters of 1/2 skimmed milk 1 Cucumber 10 grams of Wasabi 30 grams of unsalted butter 2 centiliters of olive oil 6 pinches of fine salt Espelette pepper Recipe for prawns with olives Wash the cucumber, then cut it into 0.5 cm pieces and mix it with the milk , olive oil, salt and wasabi.
Treat yourself with this delicious recipe of Pompadour Label Rouge potato almonds with cabbage and smoked halibut.Preparation: 15mnCooking: 10mnIngredients for 4 people: 4 Pompadour Label Rouge potatoes 1 bunch of chives Cracked pepper 600 g. smoked halibut fillet 4 large green cabbage leaves Aumônière de Pompadour Label Rouge with cabbage and smoked halibut> Peel and cut the Label Rouge Pompadour in slices.
Easy to make, this julienne saffron sauce recipe is also delicately scented.Ingredients for 4 people: 1 clove of garlic15 cl of white wine40 cl of liquid cream1 saffron pistil25g of semi-salted butter150g of scallops800g of fillet of julienne8 potatoes 2 sprigs of flat parsley Salt, freshly ground pepper Julienne, saffron sauce - Peel, wash and steam the potatoes.
The recipe for sea bass with tomatoes, lemon and potatoes is at the same time full of freshness, fragrant and deliciously flavored. Ingredients for 4 people: 4 pieces of sea bass fillets of 150 g (also called sea bass) 1 kg new potatoes 1 bunch of coriander 1 clove of garlic juice of 2 lemons 4 bay leaves 1⁄2 tsp.
Here is a wonderful recipe, gourmet and full of flavor, of cod in a crust of honeyed butter.Ingredients for 4 people: For the honeyed butter: 120 g of unsalted butter 50 g of breadcrumbs 50 g of grated old Comté 2 tsp. tablespoons of honey Freshly ground pepper For the smoked milk: 4 cloves of garlic 50 cl of whole milk 50 cl of liquid cream (30 fat) 2 slices of smoked breast 2 sage leaves 4 cod steaks of 150 g each (with skin) Cod in Honey butter crust For honey butter: - Take the butter out of the refrigerator at least 1 hour before using it so that it softens.
Here is an iodized recipe but also full of flavors with this red mullet with the skin, roasted shallots and fingerling with herbs Ingredients for 4 people: 8 fillets of red mullet (with skin) 400 g of potatoes (Rattes) 120 g of half butter -sel3 tsp. chives2 tbsp. 2 tablespoons of chervil2 shallots10 cl of Noilly PratSalt, pepperFish stock1 onion1 carrot1 / 2 celery onion3 cloves of garlic20 g of butter200 g of red mullet bones15 cl of white wine1 twig of thyme1 bay leafSalt, pepperRouget on the skin, Roasted shallots and Rattes with herbs For the fish stock: - Peel and wash the vegetables, cut them into pieces.
Here is an original and easy recipe with this cod papillotte, sweet sauce.Ingredients for 4 people: 2 cloves of garlic, 1 lime, 4 tsp. tablespoon soy sauce 1 tsp. tablespoon oyster sauce 4 pinches Espelette pepper 1 tsp. tablespoon agave syrup (or honey) 30 g semi-salted butter 600 g cod 2 sucrines 1 tsp.
Here is the recipe for turbot steak, barigoule artichokes and soubressade by Jean-François Pantaleon from Coretta restaurant for Albal Ingredients for 4 people: 4 turbot steaks of 150 / 200g 6 pepper artichokes1 soubressade1 long white turnip1 bunch of coriander2 lemons50g half-salted butter1 onion40cl of white wine10cl of white poultry stock1 Albal 2in1 Cooking Bag Recipe of turbot steak, barigoule artichokes and soubressade Turn the artichokes, put them in the Albal 2in1 Cooking Bag with half a bunch of coriander, the juice of half a lemon, chopped onion, 20cl of white wine, the white poultry stock and 25g of butter.