Garum Recipe by Victor Mercier

Garum Recipe by Victor Mercier

Chef from Fief (Paris), gives a recipe for ancient spices made from salted fish entrails in his first book published by First in 2020.

“Garum is an ancestral approach, but with modern determination,” writes Victor Mercier, head of the Parisian restaurant Fief – for Made here in France, because it uses only French products -, to present this recipe in his first book published by Firstditions First in late 2020. Attached not only to the origins of products, but also for the consistency of his cooking, he naturally made ancient spices one of his bases.

For 100 ml

Preparation: 10 minutes.

Rest: 6 months.

Ingredients

• The entrails and bones of 3 bonito (or small oily fish, such as sardines or mackerel).

• Sea salt (untreated), as needed.

decomposed

Dip 3 bonito, salvage all the bloody parts and crush the raw bones.

In a glass jar place one end of sea salt 1 cm thick and then cover with about 2 cm of fish interior.

Alternate the layers on top of the pot. It is very important to finish with salt. Close the jar with as little air as possible.

Then let it ferment for…

This article is for subscribers only. You have 27% left to find out.

Cultivating your freedom is cultivating your curiosity.

Keep reading your article for € 0.99 for the first month

Already subscribed? Log in

.

Leave a Comment

Your email address will not be published.