© Géraldine Martens / Cyril Lignac and Aude Rambour
When it comes to creating recipes that are both exquisite and easy to prepare, Cyril Lignac always comes to the rescue. Our favorite chef, aka the man who made cooking fun on television and recently delighted us at his new Bar des Prés on the right bank, is back with his latest book, Fait Maison n°8, published by Éditions de La Martinière. This delightful collection features 45 recipes as irresistible as his charming accent. We fell in love with his marinated sea bream with passion fruit and hazelnuts, an exotic, sexy dish that is fiercely "Gourmand croquant." So, put on your aprons and let’s get cooking!
The Ingredients to Shop
Preparation Time: 15 minutes
Serves: 4 people
- 200 g of white fish (such as sea bream or bass)
- 1 passion fruit
- A handful of crushed hazelnuts
- A few sprigs of dill
- Fleur de sel and piment d’Espelette
For the Vinaigrette:
- 2 tbsp of passion fruit juice
- 1 tsp of soy sauce
- 3 tbsp of olive oil
- 1 tbsp of hazelnut oil
- 1 tsp of sherry vinegar
The Recipe
In a mixing bowl, combine all the vinaigrette ingredients. Cut the passion fruit in half, scoop out the pulp with a spoon, and mix in a bowl with a fork. Slice the fish into thin carpaccio-like pieces.
Place the crushed hazelnuts on a baking sheet and roast for 5 minutes at 190 °C.
Arrange the fish slices on plates and season with fleur de sel. Drizzle with a bit of vinaigrette, then add a small spoonful of passion fruit pulp. Sprinkle with piment d’Espelette and the crushed hazelnuts. Finish with a few sprigs of dill.
Tip:
If you buy hazelnuts with their skins, roast them for 5 minutes at 190 °C, then rub them in a kitchen towel to easily remove the skins. Shake the towel to get rid of the skins, put the hazelnuts back in, and gently crush them with a rolling pin.
Discover also, A Couture Cordon-Bleu to Upgrade Your Homemade Dinners and The Zero-Waste Tarte Tatin Recipe by Benoit Castel.
