It’s the season for sardines, anchovies, or mussels to be made on the barbecue or on the plancha, very popular in the Basque Country, but you still have to have the right recipe(s).
In this issue of flavors, we asked Chef Liliane Otal author of “La Bible de la Plancha” and fishmonger Jérôme Tellechea of the fishmonger “Les Trésors de l’océan” to share their simplest and most effective in cooking as accurately as possible and enhancing summer products. Like Liliane Otal’s cremolata (Italian recipe) which will give your fish a boost. The recipe is very simple, just mix finely parsley, garlic and lemon zest and cover the tuna or swordfish at the end of cooking.