Every day during the summer, at 6:56 am and 8:43 am, Marion Sauveur gives you an idea of a recipe to brighten up your taste buds. This Wednesday, head to French Polynesia to discover a recipe made from the bar, a seasonal fish.
Marion Sauveur, every day, you tell us about a French specialty. And today, it is a fish that we find around our coasts.
This is the bar, which is currently in full season. And yes, as with fruits and vegetables, there is also a season for seafood. The bar reproduces at the start of the year. It should therefore not be consumed during this period! It will have been trawled. But today is the ideal time to consume it!
How do you propose to cook it?
As in Polynesia: marinated! We're going to travel this morning.
Ingredients:
- 600 g sea bass fillets
- 4 limes
- 3 large tomatoes
- 1 seeded cucumber
- 1 red onion
- 25 cl of coconut milk
- Espelette pepper or fresh ginger
The recipe is very simple, but you need a fresh, very fresh bar. To choose it, it must have a keen eye, shiny scales and red gills. Ask your fishmonger when it was caught, but also detail it in fillets.
And these fillets, we will cut them into small cubes. They are then marinated in lime juice. Add diced tomatoes and cucumber. And we slice a red onion. It is a very colorful dish! We can put a spice like a little Espelette pepper (or if you prefer herbs, coriander) to spice it up a bit. And we sprinkle with coconut milk. It only remains to mix.
Polynesians serve raw fish with rice. But just like that, it makes you a fresh salad. Perfect for hot summer weather.
If you don't want to cook, do you have a small place where you can taste marinated bar?
Yes, it will not be marinated in Polynesian style with lemon, but with olive oil. It's happening on the Côte d'Azur, in Antibes, in Eric Fréchon's brand new restaurant: Cap Eden Roc. He cuts very thin strips in the bar net. It dirty, it sprinkles with Espelette pepper. And he sprinkles the bar with olive oil, very generously. Before squeezing a quarter of lemon over it. It is fresh and perfect to enjoy facing the sea!
Mediterranean Lou simply marinated in olive oil and lemon by Eric Fréchon
For 1 person / 100 gr of sliced fish meat
Production
Thread a fresh sea bass into the net, then de-bon it.
Cut very thin strips into the fillet.
Take a plate, put a little olive oil in it.
Thereafter, arrange the thin sea bass slices on the plate until it is completely covered.
Salt the fish with fine salt and sprinkle with Espelette pepper.
Then add olive oil generously to the bass fillets and squeeze a quarter of a lemon.