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.
Category Fish / shellfish
Both fresh and delicious, this recipe of caramelized scallops, leeks vinaigrette and Tartare® Red onion & Coriander is a real treat.Ingredients for 4 people: 1 pot of Tartare® Red onion & Coriander 150g 12 scallops (without them corals) 4 small leeks10g butter2 tablespoons caster sugar1 tablespoon extra balsamic vinegar2 tablespoons extra olive oil Fleur de sel Freshly ground pepper Caramelized Saint Jacques, leeks in vinaigrette and Tartare® Red onion & Coriander Cut the leeks in two on the earthy part, clean them under running water, cook them in salted boiling water so that they are very tender and drain them.
Discover this delicious recipe for monkfish with caramelized pineapple sauce, as easy as it is quick to make.Ingredients for 4 people800 g of monkfish, trimmed4 cloves of garlic5 cl of soy sauce1 tsp. 3 tbsp agave syrup 1 tbsp of nuoc-mam sauce 1 can of pineapple 15 g semi-salted butter Freshly ground pepper Lotte with caramelized sauce Cut the monkfish into pieces.
Let yourself be seduced by this delicious marriage of scallops, endive and orange butter, a subtle blend of land and sea. Ingredients for 4 people: 150 g of unsalted butter 4 endives 1/2 lemon 1 pinch of sugar 3 blood oranges 16 nuts Scallops Flower of salt Salt, freshly ground pepper Pan-fried scallops, orange butter, Christmas endive compote Clarify 100 g of butter: melt in a bain-marie, let stand for 20 minutes and remove the scum on the surface .
Here is an original and no less delicious way to taste oysters with these oysters in jelly with 3 flavors Ingredients for 4 people: 24 hollow oysters n ° 310 cl of white wine vinegar 10 cl of water 4 shallots 300 g of fresh spinach 50 g of butter 250 g salicornia in vinegar 10 cl dry white wine 6 gelatin leaves 1 kg coarse salt Cracked pepper Salt, pepper Oysters in jelly with 3 flavors - In a large saucepan, add the water and the.
Here is a recipe for a festive meal, with roasted lobster in an orange butter shell, glazed chestnuts with Bonne Maman plum jam by Gilles Choukroun Preparation time: 25 minutes Ingredients for 2 people 1 lobster 200 grams of chestnuts vacuum packed 100 grams of butter 50 grams of Intense Orange Bonne Maman Fruity 50 grams of Intense Fruity Quetsches Bonne Maman Flat parsley Salt and freshly ground pepper Roasted lobster in orange butter, chestnuts glazed with plum jam Cut the lobster in half lengthwise (after boiling it a few seconds if she was alive).
Here is a beautiful and original way to cook oysters with this recipe for oysters au gratin in Morbier. It is a recipe that can be used as a starter or as an accompaniment for the aperitif. Cooking: 2 min Level of difficulty: Easy Budget: Medium Ingredients for 4 people: 12 oysters 100 g of Morbier 1 gingerbread Large salt Oysters au gratin with Morbier - Clean and brush the oysters.
Koulibiac is a delicious crusted dish of Russian origin, made with salmon. Here is our delicious koulibiac recipe with salmon, spinach and Comté Ingredients for 4 people: 1 block of puff pastry 400 g salmon fillet 150 g frozen spinach 50 g white rice 200 g grated Comté 2 chopped shallots 15 cl white wine (Côtes du Jura) 1 lemon juice 1 egg yolk 5 cl Macvin du Jura 20 cl liquid cream Salt, pepper Paprika Combine the wine, lemon juice, half the shallots, salt and pepper, and marinate the salmon in it.
Sea bream, or sea bream, is a fish that goes perfectly with cider, especially when accompanied by delicious citrus fruits. Ingredients for 4 people: 1 large sea bream, filleted 25 cl raw cider 1 untreated lemon 1 large onion 1 stalk of celery with its leaves 25 g butter 3 tbsp.
Treat yourself with this delicious recipe for monkfish cheeks and leek fondue Ingredients for 4 people: 30 g semi-salted butter 1.2 kg monkfish cheeks 40 cl white wine (muscadet) 200 g small shrimps 150 g thick cream 2 sprigs of parsley Leek fondue: 3 leeks 40 g semi-salted butter Salt, freshly ground pepper Monkfish yokes with leek fondue For the leek fondue: - Remove the first leaves and some of the green.
Delicious recipe for a starter or a light dish with these scallops au gratin with nougat butter.It is both original and delicious.Ingredients for 4 people: 120 g of semi-salted butter 25 g of parsley 30 g of nougat with lemon 60 g of parmesan powder 20 scallops 5 turns of a pepper mill Scallops au gratin with nougat butter Prepare the parmesan-parsley butter: Remove the butter 20 minutes before using it.
Cod steak with white butter is a great classic but also an easy recipe when done well Ingredients for 4 people: 4 cod steaks (150 g each) 20 g butter Salt, pepper White butter 100 g half butter salt 3 gray shallots 5 cl dry white wine 5 cl white wine (or cider) vinegar Pepper Cod stew with white butter A great classic!
Head for Brittany with this scallop cotriade recipe proposed by the Breton chef Luc Mobihan, made with products Our regions have talent.Ingredients for 4 people: 16 scallops 500 g of Touquet rattes 8 bottoms Brittany artichokes Olive oil 20 g butter 10 g crushed hazelnuts Salt, pepper.
Here is a delicious spring recipe with these red mullet with roasted spring vegetables and passion vinaigrette Ingredients for 10 people: 20 medium-sized red mullet fillets Puget La Verte Puissant olive oil 5 tomatoes 1 bunch of carrots with tops 2 bulbs of fennel 200 g potatoes 2 fruits passion 2 cloves of garlic 1 small bunch of flat-leaf parsley 100 g pine nuts.
Red mullet fillet is a fish with a fine, subtle but also slightly pronounced taste that has made its reputation.Cooked with asparagus, basil juice and seasonal vegetables, you will enjoy this fresh and tasty meal.Ingredients for 4 people: 8 red mullet fillets8 green asparagus2 tomatoes1 zucchini1 onion1 small eggplant1 bunch of basil2 clove of garlicSalt, pepperOlive oilRecipe of red mullet with asparagus, basil juice and small vegetables This recipe is quite easy to make and can be broken down into 4 steps with the juice of basil, small vegetables, asparagus and red mullet.
A delicious Mediterranean specialty, sardine escabeche on its vegetable confit should delight your taste buds. Ingredients for 4 people: Vegetable confit1 red pepper12 new onions1 zucchini1 eggplant2 artichoke bottoms (in a jar) 2 tbsp. tablespoons olive oil 20 g butter 1 tsp.
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.
Here is a flavored recipe with sea bass fillet on a leek fondue and spicy sauce Ingredients for 4 people: 4 sea bass fillets of 130 g each (with skin) 20 g butter, sea salt, freshly ground pepper Spicy sauce 30 cl fish stock (or shellfish juice) 10 cl of dry white wine 2 shallots 1 tsp.
Here is a nice way to sublimate the red mullet with this recipe for red mullet fillets, chorizo and tomato chutney.Ingredients for 4 people: 4 fillets of red mullet20 g of salt and pepper butterBrunoise of vegetables1 red pepper4 tomatoes1 zucchini1 eggplant4 tbsp. tablespoons olive oil
Here is a delicious recipe for pollack and mashed potatoes in poultry juice Ingredients for 4 people: 4 pieces of pollack with skin of 150 g each 30 g of butter Fleur de sel, Salt, Pepper For the poultry juice: 25 cl cider 2 onions 2 carrots 20 cl chicken broth 20 g butter For the mashed potatoes: 800 g of potatoes (Bintje) 10 chive sprigs 60 g of semi-salted butter Coarse salt Pollack and mashed potatoes Preheat the oven at 200 ° C (th.
Enhance the mackerel with this mackerel crumble recipe, chorizo, snow peas and candied tomatoes Ingredients for 4 people: 50 g of snow peas (or peas) 6 petals of candied tomatoes 8 slices of chorizo (fairly thin) 25 g of butter 4 Mackerel fillets Coarse salt, salt, Espelette pepper Crumble: 60 g flour 40 g old cantal (or old salers or old mimolette) 70 g semi-salted butter Freshly ground pepper Mackerel crumble, chorizo, snow peas and candied tomatoes - Prove mackerel by the fishmonger.