the recipe for fish in a salt crust and vegetable virgin by Cyril Lignac

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the recipe for fish in a salt crust and vegetable virgin by Cyril Lignac




“Tous en cuisine”: the recipe for fish in a salt crust and vegetable virgin by Cyril Lignac


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“Tous en cuisine”: the recipe for fish in a salt crust and vegetable virgin by Cyril Lignac

Every evening, in “Tous en cuisine” on M6, Cyril Lignac concocts live tasty dishes of which only he has the secret. Today, it’s his delicious recipe for fish in a salt crust and virgin vegetables, for an aperitif or an easy and quick starter. On your aprons!

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The recipe for fish in a salt crust and vegetable virgin by Cyril Lignac

The ingredients for 4 people :

  • 1 fish weighing 1kg 500 with its head and scales (if the fish does not fit in your oven, have the head cut off)
  • 2kg of coarse Guérande salt
  • 10cl of egg whites
  • Dry herbs (thyme, fennel, oregano)

Leek fondue:

  • 2 leeks, washed and cut in half
  • 20g butter
  • 20cl of vegetable broth

Vegetable virgin:

  • 12 cherry tomatoes, washed
  • 1 washed zucchini
  • 50g broccoli, cut and washed
  • 1 lemon
  • Olive oil
  • Salt flower
  • Espelette pepper

Utensils :

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To make Cyril Lignac’s recipe for fish in a salt crust and virgin vegetables, you must have:

  • 1 baking sheet + 2 cutting spatulas
  • 1 salad bowl
  • 1 saucepan + 1 spatula
  • 1 salad bowl + 1 board + 1 slicing knife
  • 1 saucepan + 1 skimmer + 1 salad bowl with ice cubes

The stages of preparation of fish in salt crust and vegetable virgin by Cyril Lignac:

Step 1 : prepare the fish or ask the fishmonger to do it (remove the gills, the inside of the belly and the blood, keep the scales that protect the flesh) and put the herbs in the belly.

2nd step : preheat the oven to 190 ° C.

Step 3: in a salad bowl, pour the coarse Guérande salt with the egg whites and mix by hand, be careful not to make the salt liquid. Place a bed of coarse salt on your baking sheet the size of your fish, place your fish on it and make a coat around the fish by sculpting its shape from head to tail. Bake in the hot oven at 190 ° C for 18 to 20 minutes.

Step 4: Finely slice the leeks. In a hot sauté pan, pour a dash of olive oil, add the butter, let it foam then pour the leeks, season with salt and pepper, mix and cook for a few minutes without coloring. Add one to two tablespoons of vegetable broth to improve cooking. You can cover at ¾. Cook for 10 minutes over medium heat.

Step 5: cut the courgette into brunoise and place it in a bowl. Cut the tops of broccoli, cook them in salted boiling water for 1 minute then plunge them into ice cubes. Add them to the courgettes. Cut the tomatoes into quarters, remove the core, set aside in a bowl. Grate a little lemon, squeeze the juice, pour olive oil over the vegetables, salt with fleur de sel and flavor with Espelette pepper.

Step 6: when the fish is finished cooking, take it out of the oven and let it rest for 10 minutes in a draft-free place. Snack on the side of the back to the belly. Remove all the salt from the top. First remove the skin of the fish then delicately the flesh of the dorsal bone and place on the plates. Cover with a spoonful of virgin sauce and serve with the leek fondue.

Read also :

“Tous en cuisine”: recipe and ingredients from Cyril Lignac’s last show on Friday, October 9

“All in the kitchen”: the recipe for Cyril Lignac’s seafood cataplana

“Tous en cuisine”: the recipe for coconut curry soup with shrimps by Cyril Lignac

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