Here is a happy marriage between grilled tuna and the freshness of gazpacho, an ideal dish to enjoy in summer when it's hot.Ingredients for 4 people: 4 beautiful eggplants1 clove of garlic1 drizzle of olive oil2 slices of tuna2 tbsp. 2 tablespoons clarified butter (or ghee) 2 sprigs of thyme 1 lemon juice 12 black olives 12 fresh almonds 12 basil leaves Salt, freshly ground pepper For the gazpacho: 6 tomatoes 1 green pepper 1 red pepper 1 cucumber 1 white onion 1 stirred yogurt 1 clove of garlic 6 mint leaves 1 fillet of 'virgin olive oil 3 cl of sherry vinegar Salt, freshly ground pepper Recipe for grilled tuna, freshness of gazpacho For the gazpacho: - Wash all the vegetables.
Category Fish / shellfish
Here is an original and fragrant recipe with this roasted cod with shrimps and salsify Ingredients for 4 people: 1 bunch of salsify 25 cl of milk 100 g bouquets of raw shrimps 30 g butter 1 twig of thyme 4 cod steaks with skin (140 g each ) 2 tbsp. tablespoons olive oil Salt, freshly ground pepper For the shrimp stock: 2 shallots 2 cloves of garlic 2 tsp.
Here is a fresh and light recipe to cook the pageot, accompanied by delicious chard braised in curry and quinoa Preparation time: 20 minutes Cooking time: 20 minutes In the basket 1 fillet of pageot of about 250 gr 4 branches (ribs) of Swiss chard 120 gr quinoa In the cupboard 1 knob of butter 2 tbsp.
Here is a delicious recipe for monkfish bourride with chorizo and its anise-flavored sauce Ingredients for 4 people: 3 shallots 100 g of chorizo 25 cl of liquid cream 800 g of boneless monkfish 30 g of semi-salted butter 400 g of peeled and crushed tomatoes ( in box) 1 tsp. tablespoons of cane sugar5 cl of pastis10 cl of white wineSalt, freshly ground pepperBourride of monkfish - Peel, wash and finely chop the shallots.
Who has not dreamed of smoking their own salmon? Here is a daring and tasty way with the smoked salmon in a casserole dish Ingredients for 4 people: 500 g of salmon fillets with the skin 2 tbsp. to s. fish spices 2 tsp. sawdust (preferably untreated beech) 2 sprigs of dried fennel 1 lemon Smoked salmon casserole recipe Using tweezers, remove the bones from the fillets.
Here is an easy and quick recipe for sardines en papillote à la Provençale, sweet and fragrant Ingredients for 4 people: 8 sardine fillets 4 tomatoes 1 onion 2 cloves of garlic 10 anchovy fillets 30 g butter 1/2 salt 15 cl white wine Pepper Moulin Provençal-style sardine papillotes - Remove the stalk, peel, cut in half and seed the tomatoes.
Original recipe, iodized and full of freshness, the mussels with cream and begonia flowers should surprise you as much as they will delight you.Ingredients for 4 people: 2 l of Bouchot mussels 2 pink onions 30 g of semi-salted butter 20 cl of juice apples25 cl of liquid cream12 begonia flowersSalt, freshly ground pepperSome bunches of redcurrants for decoration To discover: all our recipes based on musselsMussels with cream and begonia flowers - In a saucepan, pour the liquid cream, heat.
Full of freshness and fragrant at the same time, this recipe for fillet of sea bream with virgin sauce is a real delight.Ingredients for 4 people: 4 fillets of sea bream (with skin) Oil Marinade 1 lemon 10 cl of olive oil 1 branch of thyme 1 leaf of laurel, virgin sauce, 1 tomato, 1 tsp. tablespoon basil 2 tsp.
If there is a successful marriage between cheese and mussels, it is that of mussels with Roquefort. A fine, easy and quick recipe to make. Ingredients for 2 people: 150 g of Roquefort 1 kg of mussels 1 tsp. 1 tablespoon cornflour1 egg yolk2 glasses of white wine1 small shallot1 clove of garlic.Roquefort mussels recipePut the mussels in a large saucepan with the white wine, shallot and the ground garlic clove.
Deliciously flavored, this recipe for salmon steak and its red wine sauce is a treat Ingredients for 4 people: 600 g of salmon fillets with skin 800 g of fairly small leeks 100 g of button mushrooms 1 carrot 200 g of shallots 1 onion 150 g of butter5 cl of liquid cream75 cl of Loire red wine1 / 2 liter of freeze-dried fish stock1 tsp.
Here is the delicious recipe for grilled sardines and peppers, accompanied by a butter made with olives, tomato and basil Ingredients for 4 people: 24 sardines from La Turballe 2 grilled peppers 10 cl of olive oil Fleur de sel Pepper from the mill Butter made with sunny flavors : 120 g of semi-salted (or sweet) butter 10 basil leaves 10 pitted black olives 6 petals of candied tomatoes 3 pinches of Espelette pepper Salt Sardines and grilled peppers, mixed butter For the mixed butter with sunny flavors:> Take the butter out of the refrigerator for 1 hour before use so that it softens.
Spring finally signals the arrival of asparagus so here is a delicious salmon-based recipe that should delight your taste buds ... Ingredients for 4 people: 4 salmon steaks of 150g approx 24 asparagus (ideally 12 green and 12 white) 1 shallot1 drizzle of wine vinegar10 cl of white wine15 cl of liquid cream 6 cherry tomatoes A few mesclun leaves 1 lemon Dill, parsley, coriander, tarragon, chervil Salt, pepper Recipe for salmon with asparagus The recipe for salmon with asparagus is best made with fresh asparagus, it is to say in early spring.
In winter, the Coquilles Saint-Jacques with endive and cumin fondue is a deliciously scented dish.It is a perfect marriage between land and sea.Ingredients for 4 people: 16 scallops8 endives1 lemon50 g of butter1 pinch of cumin powder 10 cl liquid cream Salt Pepper Scallops with endive and cumin fondue Squeeze the lemon and remove the juice.
Romanesca cabbage is a beautiful product, it could almost be decorative. It remains on the plate and also offers a subtle taste.Preparation time: 15 minutesCooking time: 20 minutesIngredients for 2 people: 1 fillet of Sar of approximately 250 gr1 orange 1 yellow lemon 1 baby Romanesco cabbage 25 cl of milk 5 cl cream (optional) 1 drizzle of olive oil salt and freshly ground pepper Cocotte de Sar recipe with citrus fruits and Romanesco cabbage Preheat the oven to 200 ° C (Th.
We don't always think about it, we tell ourselves that it is complicated to prepare ... However, fish is easy in the kitchen and lends itself to a thousand variations. Examples with these Label Rouge seafood-based recipes Ingredients for 4 people: 4 Label Rouge turbot fillets, skinless, 1 bunch of green asparagus 1 orange 1 lemon 50 g butter 40 g flour 3 tbsp.
One-sided salmon consists of cooking the salmon fillet on one side only on a very hot embers, usually on the barbecue or over a wood fire. Both tender and tasty, it is undoubtedly one of the the noblest way to taste the salmon which reveals all its secrets. Ingredients for 4 people: 1 thick fillet of salmon of about 650 g A few pink berries A few sprigs of rosemary Dill One-sided salmon recipe Here is a recipe that can be made as well summer on the barbecue and winter at the fireplace if you have one.
Delicious and gourmet, here is the recipe for the langoustine gratin with Armorican sauce Ingredients for 4 people: 1 kg of langoustines (glazed) 20 g of sea salt butter 50 g of Parmesan For the Armorican sauce: 1 onion 1 carrot 1/2 stalk of celery 4 pods of garlic 1 tsp. tablespoons olive oil 1 small tin of tomato paste 5 cl of cognac 2 glasses of white wine 50 cl of fish stock 1 bouquet garnished 20 g of semi-salted butter 20 g of flour 10 cl of heavy cream (30 of M.
Fine and delicate, sea bream goes perfectly with bacon in this delicious recipe Ingredients for 4 people: 4 sea bream fillets (180 g each) 8 slices of bacon 10 cl of liquid cream (30 fat) 50 g of butter half-salt4 onions2 pinches of sugar8 baby onions2 tbsp.
Deliciously flavored and spicy, this Saint-Pierre papillote recipe is as easy as it is quick to make.Ingredients for 4 people: 4 Saint-Pierre fillets4 small carrots16 white grapes12 marjoram leaves2 pinches of cumin40 g of semi-salted butter5 cl of Muscat de Rivesaltes Salt, freshly ground pepper Papillote de Saint-Pierre Preheat the oven to 220 ° C (th.
Bistro dish par excellence and classic, the skate wing with capers and brown butter is always a success. Ingredients for 4 people: 4 skate wings (about 200 g each) 12 new potatoes 2 tbsp. tablespoon white vinegar 1 tsp. soup of wine vinegar 80 g of semi-salted butter 3 tbsp.
Let's take advantage of sunny days to cook this delicious sea bream on the barbecue, flavored with fennel and lemon and accompanied by fingerling and a virgin sauce.Ingredients for 2 people700 to 800 g of sea bream6 mini fennel2 to 3 cloves of garlic1 tomatoes1 kg of apples fingerling2 new onions1 yellow lemonThyme, Rosemary, LaurelOlive oilSalt, pepper, chilliVirgin sauce10 black olives30 g capers2 spring onions80 g crushed tomatoes2 lemon juice80 dl olive oilSalt, Pepper, Espelette PepperBBQ Royal Sea Bread and lemon, virgin sauce Ask your fishmonger to prepare the sea bream.