Recipe Ideas: Cook Fish and Shellfish

©Annelyse Chardon/Julie Mechali/Cniel

mackerel masala

For 4 persons: 4 gutted mackerels. Marinade: 125 g of kefir, 2 tbsp. tablespoons of oil, juice of 1 lemon, 3 tbsp. curry powder, 1 tbsp. salt. Yogurt sauce: 250 g yogurt, 1 small bunch of cilantro, 1 lime, 2 fresh onions. Salad: 1 can of chickpeas, 1 lime, 1 red onion, 1 tbsp. oils, 1 tbsp. coffee curry powder, 1 small bunch of cilantro.

Mix all marinade ingredients. Make 3 cuts on each side of the mackerel and brush them with the marinade, paying special attention to the level of the cuts and inside the fish. Ideally, leave to marinate for at least 30 minutes in the refrigerator.

Prepare yogurt sauce by mixing yogurt with coriander bouquet, fresh onions, lime zest and juice, salt and pepper.

Drain chickpeas, mix with chopped red onion, chopped coriander leaves, butter, curry, lime juice, zest and salt.

Preheat your barbecue, skillet, or grill oven to high. Fry the mackerel for 5 minutes on each side. Serve mackerel with chickpea salad, yogurt sauce and lime wedges.

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

Freshly cooked red mullet fillet, Noirmoutier potatoes and black garlic

©La Noirmoutier/Plant Garden

Ingredients: 20 g La Noirmoutier baby potatoes, 2 red mullet 250-300 g each, 1 garlic clove, 6 black garlic cloves, 100 g anchovy fillets in oil, 1 thyme sprig, half-butter-salt, chicken broth (or mineral water) , olive oil, 15 g sherry vinegar, 30 ml grape seed oil, candied kumquats in syrup, candied shallots in vinegar, lemon juice, young shoots.

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Rub the grenal potatoes with coarse salt. Boil them in salted water with a garlic clove in a shirt and a sprig of thyme. Drain the water and set aside along with a piece of butter.

Clean, gut and fillet red mullet. Roll the fillet, then brush with olive oil. Salt and pepper. Steam them at 65°C for 2-3 minutes. Let him rest.

Peel 6 black garlic cloves. Boil them in chicken broth. Stir thoroughly after cooking. Mix anchovies with oil and vinegar until a paste is obtained. Pour the oil in a thin stream, as for mayonnaise. Add seasonings and texture with a little water if needed.

In a large plate, arrange three pieces of red mullet in a circle in the center of the plate. Place a few buttered grenals in the center. Make 5 dots of creamy anchovies in between and on the red mullets. Add slices of candied kumquats and shallots. Organize filming. Drizzle lemon on the plate and season with fleur de sel and freshly ground pepper.

Recipe suggested by Chef Ludovic Pouzelgue of the Lulu Rouget restaurant in Nantes.

Gluten free salmon and zucchini pie

©Salma/Sophie François-Muliens

For 6 persons: Dough: 150 g rice flour, 150 g buckwheat flour, 4 tbsp. tablespoons of oil, 200 ml of water. Filling: 250 g salmon loin Salma, 1 zucchini, 150 ml cream, 3 eggs.

Mix flour with butter. Gradually add water to make a smooth paste. Butter and flour a rectangular tin and spread the gluten-free dough with slightly damp hands.

Quickly mix eggs with liquid cream. Salt and pepper. Salma salmon fillet cut into slices. Cut the zucchini in half lengthwise and cut into not too thin slices. Lay the salmon and zucchini slices alternately on the pastry base. Pour the egg-butter mixture on top. If a little filling is not enough, add some liquid cream.

Bake in a preheated oven at 180°C (Th 6) for 30 minutes. The pie is ready when the filling is lightly browned and set. Let cool on a wire rack. Serve with some chopped green onions and a small spinach or mesclun salad.

Clam omelettes

©Fish Shellfish Shellfish

For 4 persons: 800 g mussels, 6 eggs, 2 tbsp. spoons of fresh cream (optional juice of 1 lemon). Seasoning: 2 tbsp. spoons of herbs from your cupboard (parsley and / or green onions), 1 pinch each of salt and pepper.

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

If you are using leftover shells, skip to this step: mix the shells with the cream. Salt, pepper and set aside. Beat eggs into an omelet, add herbs. Remove from heat, add shellfish. Serve hot.

Alternative to fresh clams: You can also make this recipe with clams.


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