Recipe ideas

oasis_04.04.2017_marinade_d_anchois_par_stephane_raimbault_012_herve_fabre_civp.jpg
Desktop HD Copy 25 Created with Sketch.
Back to the list
Starter

Marinated anchovies ceviche

2 people
White wine
oasis_04.04.2017_marinade_d_anchois_par_stephane_raimbault_012_herve_fabre_civp.jpg
Ingredients

Main elements:

  • Fresh anchovies or Mediterranean sardines (12)
  • Coarse salt
  • Lemon juice

Elements of the filling:

  • Ratatouille confit
  • Julienne of raw steaks
  • Chives
  • Petals of Marigold (optional)
  • Garlic flowers
  • Bee pollen

Elements of the vinaigrette:

  • Mashed anchovies in oil (2 teaspoons)
  • Pepper
  • Lemon juice (2 tbsp)
  • Honey thyme (2 teaspoons)
  • Olive oil (4 tbsp)
  • Brunoise of green and black olives
Direction

Top, drain, rinse and dry the anchovies, then put them in coarse salt for 2 hours. Rinse, lift the fillets and marinate for 3 to 10 minutes in the lemon juice.

How to serve

Dress the anchovies on a plate. Sprinkle with vinaigrette, garnish with candied ratatouille dumplings, garnish with julienne de cotes, tossed with chives, marigold petals, garlic flowers and bee pollen.

A recipe from Chef Stéphane Raimbault / L'Oasis Mandelieu www.oasis-raimbault.com Photo Hervé FABRE-CIVP
Print