Here is a recipe, both gustatory and fruity of shellfish (cockles, clams and clams) with raspberry butter.You can easily reproduce the recipe with just one of these shellfish or by mixing others. Ingredients for 4 people: 1 kg of shellfish (cockles, clams, clams, etc.), 50 g of semi-salted butter 1 shallot 5 cl of apple juice 100 g of raspberries A few begonia flowers, freshly ground pepper Shellfish, raspberry butter - Scrape and wash the shells.
Category Fish / shellfish
Easy and quick to prepare, this grilled lobster in orange butter is an exceptional recipe! Ingredients for 4 people: 2 female lobsters (500 g) 4 tbsp. toasted slivered almonds Coarse salt, freshly ground pepper Orange butter: 100 g unsalted butter 70 g ground almonds 1 orange Freshly ground pepper Grilled lobsters in orange butter For the orange butter: - In a bowl, combine the butter ointment, ground almonds and orange zest.
Here is a delicious curry mussel stew recipe.Ingredients for 4 people: 2 kg of mussels2 broccoli2 shallots1 lime 10 cl white wine 20 g semi-salted butter 10 cl heavy cream (30 fat) 10 cl milk coconut 2 bird peppers 1 tsp. of curry 1 tsp. 1 teaspoon of potato starch.
Here is a recipe worth the detour with this roast sea bass with sorrel cream. Ingredients for 4 people: 2 unshelled sea bass fillets (250 g each) 250 g coarse salt 1 tsp. of satay (Japanese spice) Cream of sorrel 100 g of fresh sorrel 30 cl of heavy cream Salt, pepper Garnish 400 g of potatoes of the same size (variety: grenaille) 8 small onions 8 cherry tomatoes 80 g of salt flower butter , pepper To read also: health benefits and virtues of sorrel Roasted bar with sorrel cream - Cut the fish fillets in half.
Here is an original mussel recipe where you even have the sea and the vegetable garden, herbs and mushrooms.Ingredients for 4 people: 2 kg of mussels1 onion2 shallots100 g of button mushrooms1 stalk of celery1 / 2 carrot5 cl of dry white wine1 tsp. tablespoon of parsley 1 tsp. 1 tbsp chervil
Here is the delicious recipe for roasted sea trout back with Camembert cheese, an original and tasty way to taste this fish.Preparation: 45 minCooking: 40 minIngredients for 4 people: 4 celery branches 4 trout staves (130 g each) 100 g of Refined Camembert 25 cl of fish stock 100 g of liquid cream (30 fat) 55 g of semi-salted butter 1 pinch of sugar Fleur de sel Salt, pepper Back of sea trout roasted with camembert Peel and wash the celery.
Here is the delicious recipe for scallops and its devil sauce, as easy as it is quick to make Ingredients for 4 people: 12 scallops 20 g butter 1 leek 2 purple carrots Devil's sauce: 1 shallot 10 cl dry white wine 3 cl of white vinegar 37.5 cl of poultry stock 1 to 2 tsp.
The marnière mussel is the essential recipe for mussels and undoubtedly one of the best to taste.Ingredients for 4 people: 2 kg of mussels (500g per person) 1 large onion 1 stalk of celery 20 cl of white wine 1 small bunch of flat parsley 1 large The marinière mussel is faithful to the taste of the mussel and is easy and quick to prepare.
Colorful and fragrant, this recipe for fish papillotes and its pepper butter is a treat.Ingredients for 4 people: 4 white fish fillets (130 g each) 1 zucchini 2 tomatoes 1/2 red pepper 1/2 yellow pepper 1/2 green pepper 80 g butter 3 tbsp. olive oil Salt, freshly ground pepper Fish papillotes with pepper butter - Take the butter out of the refrigerator 30 minutes before using.
Here is an original and delicious recipe for salmon in foil, bell pepper, zucchini and Cantal cheese Ingredients for 4 people: 4 salmon fillets (130 g each) 1 zucchini 1/2 green pepper 1/2 red pepper 1/2 yellow pepper 40 g butter 120 g young Cantal Salt, freshly ground pepper Read also: health benefits and virtues of zucchini health benefits and virtues of zucchini Wild salmon papillote, young vegetables in young Cantal - Remove the stalk, peel, cut in half and remove the seeds peppers.
Cod is not only one of the best fish, it is also one of the finest and remains easy to cook. Accompanied by steamed carrots and zucchini, here is the recipe. Ingredients for 4 people: 600 g back of cod4 carrots1 zucchini1 shallot1 drizzle of wine or sherry vinegar15 cl of white wine20 g of butter1 tsp of fish stock20 cl of liquid cream1 bunch of flat-leaf parsleyRecipe of cod fillet, carrots and steamed zucchiniThis recipe is very easy to make and should impress your guests as it is fine and tasty.
Full of freshness and fragrant, this recipe for cod papillotes with lime and quinoa is delicious.Ingredients for 4 people: 4 cod fillets25 cl fresh cream1 lime1 / 2 courgette1 / 2 yellow pepper20 red and yellow cherry tomatoes1 tsp. tablespoons of olive oil salt, pepper 250 g of quinoa 1 liter of vegetable broth 15 g of semi-salted butter Read also: health benefits and virtues of quinoa Cod papillotes with lime and quinoa For cod papillotes with lime: - Preheat the oven to 165 ° C (th.
A touch of citrus fruit and a delicious puree make this recipe of Sea bass fillets with candied orange sauce a delicious dish Ingredients for 4 people: 20 g of semi-salted butter 4 sea bass fillets of 130 g each Fleur de sel, freshly ground pepper For the mashed zucchini and potatoes: 2 zucchini 3 potatoes boiled in water 40 g semi-salted butter Salt, freshly ground pepper For the candied orange sauce: 2 shallots 30 cl fish stock 10 cl wine dry white 1 tsp.
Ling, also known as julienne, is never as well accompanied as when it is associated with a delicious julienne of vegetables Ingredients for 4 people: 1 kg of fillet of ling or julienne 500 g of julienned vegetables (frozen ) 30 g of butter 35 cl of raw cider 2 tbsp. dehydrated fish stock 4 tbsp.
Here is a delicious recipe for catfish with herb butter and glazed carrots accompanied by a fragrant and tasty sauce Ingredients for 4 people: 1 piece of catfish weighing 1 kg 200 approximately 50 g of semi-salted butter 12 mini carrots or 2 sand carrots Salt, pepper from the mill Herb butter: 100 g of semi-salted butter 3 slices of dry bread (or fine breadcrumbs) 1/2 bunch of flat-leaf parsley 12 fresh tarragon leaves 12 green or red basil leaves 1 clove of garlic 1 lemon juice herbs - For more convenience, ask the fishmonger to lift the catfish into fillets and cut them into portions of about 300 g.
Sliced with good bread, in strips on casserole eggs, in salad with avocado, smoked salmon can also be used in spring dishes. Choosing the right salmon Several elements must be taken into account when buying smoked salmon. Whether wild or farmed, originating in Norway, Scotland, Ireland or Alaska, use the words “salted with dry salt” and “wood smoked”, in order to avoid injection treatment. of brine and liquid smoke.
Flavored to perfection, this recipe for cod brandade au gratin with breadcrumbs, garlic and parsley is a delight.Ingredients for 4 people: 600 g of cod1 clove of garlic300 g of potatoes1 l of milk60 g of olive oil1 sprig of thyme 1 bay leaf 30 g chopped parsley Breadcrumbs Pepper Cod brandade au gratin A traditional recipe, with butter, reminiscent of the Breton origin of brandade!
As a starter or as a light dish, this hot oyster, julienne of vegetables and white butter recipe is a treat.Ingredients for 4 people: 24 hollow oysters n ° 32 white leeks 2 carrots 30 g semi-salted butter 3 tsp. tablespoons water Coarse salt Salt, pepper White butter 100 g semi-salted butter 3 gray shallots 5 cl dry white wine 5 cl white wine vinegar 2 tsp.
Here is an original recipe and a great way to combine cod back with olives.A happy marriage between the sea and the Provencal Mediterranean.Ingredients for 4 people: 4 cod back 150g green olives 2 celery stalks 1 Granny Smith apple 1 juice Lime Salt Pepper Olive Oil Cod back & olive brunoise - Preheat your oven to 200 ° C.
Waterzoï is a typical dish of the northern regions but whose flavor and great taste have allowed it to go beyond borders.Ingredients for 6 people: 12 scallops 6 medallions of Monkfish cheek 500 g of rather firm fish ( boneless) 4 to 6 carrots 2 beautiful leeks 2 small turnips 1 stalk of celery 2 beautiful onions 1 shallot 1 l water 2 tsp dehydrated fish stock 20 cl dry white wine (optional) 25 cl fresh cream 1 egg yolk Parsley Salt, pepper Recipe from Fish waterzooï The success of fish waterzooï lies above all in the quality of the cooking.
Here's how to make a simple plancha a feast! Surprise your friends with these biscayan mackerels à la plancha.Ingredients for 6 people6 mackerels (let your fishmonger rise the fillets) Olive oil1 sprig of thyme1 bay leaf2 stalks of spring onions4 cloves of garlic15 cl of olive oil olive7 cl red wine vinegar Espelette pepper Salt and pepper For the biscayenne sauce 5 tomatoes 1 green pepper 120 g pimientos del piquillo (drained weight) 100 g Bayonne ham 2 stalks of spring onions 4 cloves of garlic 15 cl olive oil 7 cl red wine vinegar Espelette pepper Salt and pepper Biscayan mackerel a la plancha Sprinkle the mackerel fillets with a dash of olive oil, add a sprig of thyme and a bay leaf and keep them in the refrigerator.