Every Saturday, in La table des bons vivants, from 11am to 12.30pm, Laurent Mariotte and his guests deliver their best recipes. Today, the summer dish of Christophe Bacquié, chef 3 * at Castellet.
Ingredients:
- A bream
- Marjoram
- Rosemary
- A bay leaf
- Some basil branches
- Pepper
- Flower of salt
- Olive oil
- 1 lime
- Espelette pepper
Process of the recipe:
- Light your barbecue.
- Start by emptying the bream, without chipping.
- Season inside the fish with salt and pepper. Add some marjoram, a sprig of rosemary, a bay leaf and some basil branches.
- Lightly oil the fish before putting it on the fire. Turn it over regularly during cooking.
- Control cooking with the tip of a knife over the head. When the blade comes easily into the fish, it's cooked!
- Remove the skin, recover the nets. Pour over olive oil with lemon juice, grate on a little lime. Add fleur de sel and Espelette pepper.