Preparation : 30 mins
Rest : 4 a.m.
600g pollack fillet
INGREDIENTS FOR 4 PERSONS
And also
– 100 g of sea lettuce
– 1 grapefruit
– 1 orange
– 1 bunch of coriander
– 2 tbsp. honey
– 4 tbsp. olive oil
– 1 C. tablespoon sherry vinegar salt
4 limes
1 red onion
– Remove the skin from the pollack and refrigerate it for 4 hours, wrapped in sea lettuce to season it while firming it up.
– Cut the citrus segments and collect the excess juice. v Wash and peel the red onion, wash the coriander and chop the whole.
– In a bowl, pour the citrus juice, honey, olive oil and vinegar. Then add the chopped cilantro and red onion.
– Cut the fish into thin slices then put it to marinate in the sauce for 5 minutes, before enjoying it. Season and decorate with the citrus segments.
A recipe by chef Éloi Spinnler to taste at Orgueil, 6, rue Popincourt, Paris 11th. Reservation: 01 83 97 34 80 or hubrisgroupe.com
Organic in the sun!
3.14 Plage has partnered with La Pensée sauvage, which promotes reconnection with nature by designing organic and gluten-free, veggie and healthy menus, with a naturopath. A pretty alliance to discover after the festival on the beach 3.14, 63, boulevard de la Croisette, in Cannes (06). Booking: 314plage.com
Beautiful and elegant
A 4-star hotel designed as a guest house, with 45 rooms that give pride of place to art and history. Peaceful and warm. The Belgrand, 51, rue Lauriston, Paris 16th.
The Krem of the Krem
Kremly is the very sweet name of these three kefirs – strawberry, vanilla and lemon – a fermented milk specialty rich in protein, a source of calcium and which improves the digestion of lactose for those intolerant. Kefir Kremly, €1.90 for a 500g bottle. In supermarkets
See also: Video exclusive: Amasauce x MÖÖTI – Complete Breakfast Recipe
Leslie Benaroch