Europe 1 12:37 p.m., July 08, 2023

A chef comes to make the dish of the day in each episode. For this last show of the season, it is the two-star chef Alexandre Gauthier who made the dish of the day on the occasion of the relocation of Laurent Mariotte's show to his brand new restaurant in Merlimont: Sur Mer. He made a haddock fish & chips. He offers in this address other fish & chips. And the recipe is to be discovered on


  • 4 large pieces of cod fillets
  • coarse salt
  • frying oil


  • 125g wheat flour
  • 125g rice flour
  • 150g fruit alcohol
  • 175g light lager
  • 1/2 tsp honey

Tartare sauce:

  • 200g cottage cheese
  • 200g mayonnaise
  • 30g shallots
  • 30g capers
  • 1 lime
  • salt
  • pepper
  • olive oil
  • butter

Put in a dish of the coarse salt layer, add the cod and cover with salt. Let the fish disgorge 8min, rinse thoroughly and dry the pieces well with a clean cloth.

To prepare the tempura, put all the ingredients in the bowl of a blender and mix for 1min to obtain a homogeneous mixture.

To prepare the tartar sauce, finely slice the shallots and sauté them in a little oil and butter, until they are candied. Combine cottage cheese, mayonnaise, shallots and chopped capers. Season with a dash of lime juice, salt, pepper and olive oil. Reserve.

Dip the cod pieces in the tempura and fry for 3min in 185° oil. Enjoy hot with tartar sauce.

© Jeanne Lozay