© David Japy
This recipe for stuffed maigre comes straight from the brilliant book "Pêche du Jour" by Jordan Goube, a MOF (Meilleur Ouvrier de France) fishmonger-scaler, whose sixty recipes provide an ultra-gourmet look at fish, shellfish, and crustaceans, answering all our questions : what seasons for each fish ? What to do with waste ? Which fish to choose to not break the bank ? How to make a perfect rouille ? Among our next attempts : maigre stuffed with herbs and garlic, to be accompanied by beautiful vegetables. Chic and low in calories !
Ingredients to shop for
For 4 people
- 1 maigre of 1.2 kg, cut open (ask the fishmonger). Also works with sea bass, bream, or redfish.
- 1 shallot
- 2 carrots
- 6 cl white wine
Stuffing :
- 12 cm stale baguette
- 1 white onion
- 3 sprigs flat-leaf parsley
- 2 cloves of garlic
- 6 cl white wine
- 2 tablespoons olive oil
The recipe
- Prepare the stuffing. Cut the baguette into cubes of about 1 cm. Slice the onion and chop the parsley. Peel and chop the garlic cloves. In a frying pan, heat the olive oil over high heat. Add the bread pieces, parsley, onion, and garlic. Cook for about 4 minutes, stirring regularly until the croutons are golden brown. Off the heat, pour in the white wine. Stir and set aside.
- Preheat the oven to 160°C (320°F).
- Place the fish in a baking dish lined with parchment paper. Peel and slice the shallot. Peel and thinly slice the carrots. Around the fish, distribute the shallot and carrot slices, then pour in the white wine.
- Fill the inside of the maigre with the stuffing. Leave the fish open for quick cooking. Bake for 20 minutes.
Also discover spring rolls with goat cheese and Cyril Lignac's lamb shoulder recipe.
