Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
200 g of pollack
20 g country-style bread
120 g cucumber
20 g red onions
120 g fresh basil
60 g lime
120 g liquid cream 35%
80 g of Organic chilli pepper poichade aix&terra
5 ml ofOrganic lemon olive oil aix&terra
40 ml of
Salt and pepper.
Prepare the siphon of Organic chilli pepper poichade aix&terra by mixing it with the 35% liquid cream. Strain through a sieve before putting into a siphon.
Peel the cucumber, remove the seeds and cut into small cubes. Chop the red onion and the basil.
Poach the fish in simmering water. Cool and flake the fish, then add the onion, basil, lime juice and a little zest, the cucumber and a dash ofOrganic lemon olive oil from Aix&Terra. You can also use this oil to make small croutons which you will have put in the oven at 180 degrees until they turn golden.
When you are ready to serve, place a ring around the fish rillette in the centre of the plate. Arrange the espuma of Poichichade with aix&terra organic chilli. Finish by placing the croutons, chopped onion, diced cucumber, small basil leaves and a little Espelette pepper to taste. Enjoy immediately.
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