Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
© Komtop
Mackerel au chalumeau, spinach & Breton radish flakes
Just under an hour's cooking time for a light, tasty recipe. That's the promise of mackerel au chalumeau, served with spinach shoots and Breton radish by Lucas Bahuon, chef at restaurant le 1825 - Château de la Brûlaire.
Serves 4
Preparation time: 40 min
Cooking time: 10 min
Rest: 1 week
- 4 mackerel fillets
- 1 white radish
- 40 small spinach leaves
- A few thin slices of bread
- Salt, fleur de sel and white pepper
Mustard seed pickles
- 50 g mustard seeds
- 20 cl white vinegar
- 50 g white sugar
Tarragon vinaigrette
- 1 cl white balsamic vinegar
- 5 cl olive oil
- 10 g fresh tarragon
White tarragon butter
- 20 g shallot
- 7 cl white wine
- 1 cl white vinegar
- 75 g soft butter
- 2.5 cl 35% single cream
- 10 g fresh tarragon
1 - A week ahead, prepare the mustard seed pickles: blanch the mustard seeds 5 times. Using an immersion blender, blend the vinegar, 5 cl water and sugar. Pour over the mustard seeds and leave to macerate for at least 1 week before serving.
2 - Prepare the tarragon vinaigrette: in a bowl, mix the white balsamic vinegar and olive oil. Add the finely chopped tarragon to the first preparation.
3 - Prepare the beurre blanc estragon: place the shallots, white wine and white vinegar in a saucepan. Reduce to ¾ and strain through a fine sieve. Incorporate the butter, then add the cream. Add finely chopped tarragon leaves and 10 g mustard pickles. Season with salt and white pepper.
4 - Make the bread, spinach and radish scales : using a mandolin, cut 1 mm-thick slices of radish, then die-cut 9 rounds per person. Similarly, cut 9 rounds from the baby spinach leaves and bread. Brush the bread slices with oil and bake for 10 min at 160°C between two baking trays.
5 - Presentation: season radishes with tarragon vinaigrette and fleur de sel. Fillet, incise on each side and remove the bones from the mackerel fillets. Salt them, then flashlight the skin side. Brush with tarragon vinaigrette.
These recipes might interest you
Chicken & quince, gochujang-kimchi condiment
In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.
Pavlova with Périgord walnuts
An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.
Pierogi
Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.
Vacherin rhubarbe verte by Maxime Frédéric
Maxime Frédéric, head pastry chef at Plénitude - Cheval Blanc Paris, creates a delicate vacherin with green rhubarb. A well-balanced dessert, between tangy freshness and crisp meringue.
Chocolate soufflé
For chocolate lovers, here's an easy 25-minute recipe for chocolate soufflé from chef Rémi Poulain.
