Every Saturday, in La table des bons vivants, from 11am to 12.30pm, Laurent Mariotte and his guests deliver their best recipes. Today, that of the three-star chef, Christophe Bacquié.
Ingredients:
250g chickpeas
10g of carrots
10g of shallot
10g of celery branch
1g of bicarbonate
10g of candied lemons
10 pieces of bouchot mussels
Espelette pepper
15g of salicornia
Coriander
Chervil
Celeri leaf
12,5g of butter
30g of new white onions
5 fillets of red mullet
Olive oil
Salt
1 Yellow lemon
Preparation:
- The day before, soak the chickpeas in a sufficient volume so that they are always immersed.
- On the day, put in a saucepan shallots, carrots, celery branch cut into mirepoix. Cover with water, add the baking soda and cook over low heat. Skim regularly. Halfway through cooking, salt. Once cooked, let cool in the cooking broth. Peel the chickpeas.
- In a sautoir, sweat the new white onions cut in quarter, add the chickpeas. Then add the mussels, candied lemon, the mixture of crushed herbs, finish with the salicornes then a zest of lemon. Adjust seasoning.
- Lift and remove the red mullet fillets and season with salt and Espelette pepper. In a hot skillet, brown the red mullet on the skin for two minutes, then turn the fish fillets over and finish cooking off the heat. Finish with a zest of lemon and fleur de sel. Serve.