A recipe of the chef Jacques Rolancy, one of the « Meilleur ouvrier de France – MOF », owner of 2 restaurants in Nice (France) : Le Rolancy’s et Les Viviers : http://www.les-viviers-nice.fr
Ingrédients
- 200 g of blue fish (sardines, anchovies…)
- 100 g of coarse salt
- 10 cl of white vinegar
Pistou :
- 1 garlic clove
- 30 g of basil
- 30 g of pine nuts
- 30 g of grated parmesan cheese
- 10 cl of good olive oil
Filling :
- 1 zucchini or courgette
- 1 spring onion
- 50 g of young lettuce shoots
- 30 g of basil
Bruschetta :
- 4 big piece of bread
- 1 garlic clove
- 1 ripe tomato
- 20 black olives small if possible
- ¼ of salted lemon
- olive oil
- Espelette chilli pepper
- salt
- Pepper
Portions: people
Instructions
Fish:
- Scale, trim and clean fish
- Filleting fish and remove the spines (You can ask to the fishmonger to do it)
- Cut the fillets and marinate them on the flesh side with salt during 10 minutes.
- Rinse.
- Marinate fillets with vinegar 10 minutes again.
- Carefully drain
- Put in the fridge.
Pistou :
- Peel the garlic (remove germ from centre)
- Pull off leaves from basil.
- Mix all.
Filling :
- Peel the zucchini or courgette and cut stripes, slices or diamantes depend of the size.
- Cut spring onion on the slant in slices.
- Wash and dry the basil and the young lettuce shoots.
- Make your salad.
Bruschetta :
- Toasted the bread and brush them with some olive oil.
- Brush them with garlic and tomato.
- Cut black olives.
- Cut as "brunoise" (small cubes) the skin of the salted lemon.
The ready-to-serve plate :
- In your plate put on one side the zucchini stripes in circle.
- Put the salad in the center of the circle.
- On the other side the slice of bread, put on the top Pistou, fillets of fish, black olives pieces, and « Brunoise » of lemon. Enjoy !!!
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