ccook the seaAnd (EDT) by starred Parisian chef Gaël Orieux, a former diver, is meanwhile a summa of fish cuisine, from sumptuous to popular dishes. Then he boasts splendid photos that tell the species of the underwater world, like a very pleasant encyclopedia.
Horse mackerel ceviche
Horse mackerel ceviche. Recipe by Gaël Orieux, photos by Jean-Claude Amiel, taken from “Cooking the Sea” (EDT).
INGREDIENTS X 4:
4 whole horse mackerel of 350 g
1 yellow lemon
1 handful of parsley leaves
2 shallots
1 passion fruit
1 orange
2 tablespoons of olive oil
1 tablespoon avocado oil
4 avocados salt
ground pepper
Method
Gut and fillet the horse mackerel, remove the thorns and skin. Cut them into cubes and keep aside in the fridge. Squeeze the lemon juice. Chop the parsley. Peel the shallots and slice them finely. Cut the passion fruit in half and hollow it out with the help of a spoon. Carefully peel the orange using a small knife and keep only the pulp. Cut it into cubes.
Prepare the ceviche. Put the diced horse mackerel, the passion fruit, the diced orange pulp and the shallots in a salad bowl. Pour over the lemon juice, olive oil and avocado oil, add the chopped parsley and season with salt and pepper. Set aside in the refrigerator for at least 1 hour.
Peel the avocados, remove the pits and slice them finely. Arrange the avocado slices in a large serving platter or several plates and season. Place the ceviche on top and drizzle with the ceviche juice. Serve very fresh.
The book “Cooking the sea” by Gaël Orieux, with photos by Jean-Claude Amiel (EDT).
Colombo mussels
INGREDIENTS X 4:
2 kg mussels
1 stalk of celery
1 sweet onion
2 cloves of garlic
12 mini fennel
40 g of lightly salted butter
1 teaspoon Colombo spice
5 black peppercorns crushed
4 stalks of parsley
2 dl of dry white wine
4 dl liquid cream
salt, ground pepper
Method
Colombo mussels. Recipe by Gaël Orieux, photos by Jean-Claude Amiel, taken from “Cooking the sea” (EDT).
Wash the mussels in cold water several times, then drain. Clean the celery, onion and garlic cloves. Dice the celery and onion. Bring salted water to the boilar cook the fennel so that they are slightly crunchy. Drain and cool in cold water. Cut the fennel in half lengthwise and set aside.
In a cocotte, melt the lightly salted butter with the onion and diced celeryadd the cloves of garlic, the Colombo spices and simmer without browning for 5 minutes. Then add the mussels and the crushed black peppercornsthe parsley stalks, the dry white wine and cook the molluscs, covering.
When the mussels have opened, remove them from the heat and filter the cooking liquid. In a saucepan, pour the liquid from the mussels, the liquid cream and reduce by half. Season with salt and pepper, if necessary. Add the mussels and fennel and heat rapidly. Serve immediately.
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