Direction Normandy for the dish of the day. Paul Lacheray, chef of the restaurant "Huitre brulée" in Honfleur has concocted a raw and inventive recipe for the Table des bons vivant using seasonal fish. A snack mackerel, with peas, accompanied by a raspberry vinaigrette.
Ingredients:
2 mackerel fillets (stopped by your fishmonger)
150 g shelled peas
For the raspberry vinaigrette:
2 tablespoons soy
2 tablespoons of sunflower oil
4 tablespoons olive oil
The juice of 1/2 lemon or 2 tablespoons of vinegar
½ chopped shallot
A dozen raspberries
4 sprigs of fresh herbs (tarragon, coriander or parsley)
Production :
In a very hot pan, pour a drizzle of sunflower or olive oil, cook the mackerel fillets, skin side, for 40 seconds. Turn the fillets over and turn off the heat.
Prepare the vinaigrette by mixing all the ingredients, except the herbs and raspberries. Coarsely crush the raspberries, chop the herbs and mix everything with the sauce.
Cook the peas, barely thirty seconds, in boiling water (to keep their sparkling green, you can immerse them in ice water after cooking).
Prepare your two plates with the fillets and peas, sprinkle with the dressing and enjoy.