No question, at the start of summer, of starting to heat the raclette machine or spending the whole afternoon preparing a pastry log: in July and August, lighter meals resume their rights on the tables of French families. On Europe 1, Marion Sauveur invites us to concoct a summer menu to turn our back on excess confinement, during which the French have gained on average two and a half kilos. There will be a ceviche as a starter, a flat burger and a fruit salad for dessert.
The ceviche, to be cooked very fresh
We start with the ceviche, a Peruvian specialty. It is a salad of raw fish seasoned with lemon. We choose the plaice, also called plaice, a flat fish with fine flesh, recognizable by its orange spots. It is a lean fish, with white flesh. For the ceviche, always choose a very fresh fish.
Recipe
- Cut the fillet into fairly thin strips, 4 millimeters thick
- Marinate this fish for one hour with lime, olive oil
- Add a hot pepper, like Espelette pepper or bird's eye pepper
- Put the fish in a dish with the minced red onion
- Add the zucchini and pepper strips, small tomato cubes and minced cilantro
- Season with lime juice and olive oil
- Add a little lime zest
- You can serve this vegetable ceviche with toast, rubbed with garlic, and even make sandwiches with a small fresh cheese and your ceviche on top
A burger revisited with eggplant
Now let's go to the burger. Who said he was necessarily fat? For the summer, we will also use the summer vegetables en masse for a slightly more digestible meal. We will notably replace the bread with eggplant, which allows us to erase the filling side of the bread.
Recipe
- Cut the eggplant into fairly thick slices
- Brush them with olive oil and bake for 15 minutes at 200 degrees
- For the burger, cut the tomato slices
- Preparing two lettuce leaves
- Cook the minced steak two to three minutes minutes on each side
- For cheese, use cancoillotte, the least caloric French cheese (barely 49 calories for a 30-gram serving)
- For the accompaniment, take small new potatoes, cut in two or three
- Bake them in the oven with a little olive oil and rosemary, with fleur de sel at the end of cooking
Fruit salad crowned by its homemade granola
Finally, for dessert, the fruit salad holds a few surprises and can be quite delicious, by mixing various fruits with a clever seasoning. The icing on the cake, the homemade granola can transform this dessert into a kind of delicious little crumble.
Recipe
- Mix peach slices (two peaches), a cubed melon, halved cherries (two handfuls) and whole raspberries (150 g)
- Add the juice of half a lime, green anise (a pinch), ground ginger (a pinch), cinnamon (a pinch) and sesame seeds
- Put a little unrefined sugar if the fruits are a little too acidic
- Let sit in the fridge for an hour.
- For the homemade granola, mix rolled oats (300 g) with coarsely mixed almonds and hazelnuts (150 g), maple syrup (four tablespoons or honey / agave syrup) and a little hazelnut oil (two tablespoons)
- Bake at 150 degrees for 20 minutes, stirring after 10 minutes
- Add the granola above the fruit, with crumbled dark chocolate for lovers