Chef Grégory Cohen's three mezes: tarama, tzatziki and chickpea salad

Louise-Adélaïde Boisnard 6:29 p.m., June 04, 2022

Each week, a chef comes to present one of their original recipes at the Table des bons vivants.

This Saturday, June 4, 2022, chef Grégory Cohen is offering three mezzes to Laurent Mariotte and his columnists: tarama, tzatziki and a chickpea salad.

tzatziki

INGREDIENTS

1 cucumber

200 g Greek yogurt

6 mint leaves

1 clove of garlic

1 tbsp.

fresh cream

2 tbsp.

olive oil

1 pinch of salt

1 turn of a pepper mill

Peel the cucumber, remove the seeds with a spoon, then grate it.

Remove the water from the grated cucumber by pressing it through a colander.

Peel and press the garlic clove.

Finely chop the mint.

In a bowl, place the cucumber, yogurt, fresh cream, mint and garlic, add the olive oil and season with salt and pepper.

Mix and reserve in the refrigerator until ready to serve.

The chef's extra: To prevent the garlic from “reproaching”, as our grandmothers used to say, split it in two and remove the germ.

Tarama

INGREDIENTS

1 pouch of 250 g cod roe

20 cl of neutral oil

70 g of sandwich bread without the crust

1/2 egg yolk (10g)

1/2 glass of milk

Juice of 1/4 lemon

In a bowl, put the bread crumbs and pour in enough milk to soak it completely.

Squeeze the crumb by hand to remove excess milk.

Add the half egg yolk and mix at low speed with an electric whisk for 2 minutes.

Add 2 tbsp.

tablespoons of oil while still mixing on low speed.

Open the cod pocket and take the eggs.

Add them to the egg/bread mixture.

As for a mayonnaise, add the rest of the oil in a thin stream, while whisking.

The tarama will gain volume and hold.

Cover with cling film and leave to rest in the refrigerator for 4 hours.

Add the lemon juice and whisk before serving.

Chickpea salad

INGREDIENTS

2 jars of organic chickpeas of 250 g

15 cl rapeseed oil

1 red onion

Juice of 1/2 lemon

4 sprigs of flat-leaf parsley

6 mint leaves

2 tbsp.

smoked paprika

2 tbsp.

cumin

1 tbsp.

coffee harissa

1 pinch of salt

Empty the jars of chickpeas into a colander.

Rinse the chickpeas several times, put them in a dish and add the lemon juice and salt.

In one of the empty jars, put the rapeseed oil, paprika and cumin.

Add the finely chopped onion and harissa.

Close the jar and shake it to mix all the ingredients well.

Pour this sauce over the chickpeas, mix.

Chop the flat-leaf parsley and the mint and drop them on the chickpeas.