Recipe ideas: cook fish and shellfish

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© Annelyse Chardon / Julie Mechali / Cniel

masala mackerel

For 4 people: 4 mackerel with intestines. Marinade: 125 g yogurt, 2 tablespoons. tablespoons oil, juice of 1 lemon, 3 tablespoons. curry powder, 1 tbsp. salt. Sour cream: 250 g yogurt, 1 small bunch of coriander, 1 lime, 2 fresh onions. Salad: 1 can of chickpeas, 1 lime, 1 red onion, 1 tbsp. oil, 1 tbsp. coffee curry powder, 1 small bunch of coriander.

Mix all the marinade ingredients. Cut 3 cracks on each side of the mackerel and coat with marinade, paying special attention to the level of the cracks and in the fish cavity. Ideally leave to marinate for at least 30 minutes in the refrigerator.

Prepare the yogurt sauce by mixing the yogurt with the bouquet of coriander, fresh onions, lemon peel and juice, salt and pepper.

Drain the chickpeas, mix them with the minced red onion, the minced coriander leaves, the oil, the curry, the lemon juice and peel and the salt.

Preheat the grill, skillet or grill to maximum. Grill the mackerel on the grill for 5 minutes on each side. Serve the mackerel with the chicory salad, yogurt sauce and pieces of lime.

Tip: if mackerel are large, count 1 fish for 2 people and increase the cooking time by 2 minutes on each side.

Freshly cooked mullet fillets, Noirmoutier potatoes and black garlic

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© La Noirmoutier / Plant Garden

Ingredients: 20 baby potatoes La Noirmoutier, 2 mulberries 250-300 g, 1 clove garlic, 6 cloves black garlic, 100 g anchovy fillets in oil, 1 thyme sprig, half butter butter, chicken broth (or mineral water), olive oil , 15 g sherry vinegar, 3 cl grape seed oil, kumquats sweetened in syrup, onions sweetened in vinegar, lemon juice, young shoots.

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Rub the grenaille potatoes with coarse salt. Boil in salted water with a clove of garlic on the shirt and a sprig of thyme. Drain and set aside with a butter stamp.

Peel a squash, grate it and squeeze the juice. Cut the fillets into bones and then grease them with olive oil. Salt and pepper. Steam at 65 ° C for 2-3 minutes. Let it rest.

Peel a squash, grate it and squeeze the juice. Cook them in chicken broth. Stir gently after boiling. Mix the anchovies with oil and vinegar until you get a paste. Beat the oil in a thin stream as for mayonnaise. Add spices and texture with a little water if needed.

On a large plate, arrange the three pieces of mullet in a circle in the center of the plate. Place some butter-coated grenades in the center. Make 5 drops of creamy anchovies at intervals and on the mullet. Place slices of candied kumquats and onions. Adjust the shoots. Lemon dish and season with fleur de sel and freshly ground pepper.

A recipe proposed by chef Ludovic Pouzelgues, from the Lulu Rouget restaurant in Nante.

Gluten-free salmon and zucchini cake

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© Salma / Sophie François-Mulhens

For 6 people: Dough: 150 g rice flour, 150 g buckwheat flour, 4 tablespoons. tablespoons oil, 200 ml water. Filling: 250 gr salmon salmon, 1 zucchini, 15 cl whole cream, 3 eggs.

Mix the flours with the oil. Gradually add water to get a homogeneous paste. Coat a rectangular mold with butter and flour, spread the gluten-free dough with slightly damp hands.

Quickly mix the eggs with the liquid cream. Salt and pepper. Cut the Salmon salmon hip into slices. Cut the zucchini in half lengthwise and cut into not very thin slices. At the base of the pastry alternately arrange the slices of salmon and zucchini. Pour the cream-egg mixture on top. If a little filling is missing, add a little liquid cream.

Bake in preheated oven at 180 ° C (Th 6) for 30 minutes. The pie is ready when the filling is lightly browned and set. Allow to cool on the shelf. Serve with a little minced chickpeas and a baby spinach or mesclun salad.

Oysters with clams

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© Fish shellfish crustaceans

For 4 people: 800 g thorns, 6 eggs, 2 tablespoons. spoons of fresh cream (optional 1 lemon juice). Spices: 2 tablespoons. tablespoons herb from your cupboard (parsley and / or chickpeas), 1 pinch of salt and pepper.

Soak the peels in water for a few hours. Rinse them. Bring ½ liter of water (lemon juice) to a boil. Add the peels and let open. Drain them, remove them from the shell.

If you are using leftover peels, go straight to this step: mix the peels with the cream. Salt, pepper and set aside. Beat the eggs in an omelet, add the herbs. From the fire, add the grains. Serve hot.

Fresh berry alternative: you can also make this recipe with clams.

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