Find us in the company of our Toqué, the chef Christophe Beucher, of the Restaurant “Ôde Marine” in Bourg-de-Péage.
Christophe invites us to cook a little-known fish… Amberjack (or Limon), a fish with firm flesh and a very fine taste.
The chef gave us his advice to be able to prepare it in “Sashimi”, without risk and while enjoying it.
Re-listen to the show HERE, waiting for you, the recipe for the “Japanese-style” or French-style amberjack….But the recipe we preferred is the “Sashimi of amberjack”, just seasoned with soy sauce (aged 3 years in barrel), and Wasabi.
– Frank Daumas