The recipe for fish in a salt crust and vegetable virgin by Cyril Lignac
The ingredients for 4 people :
- 1 fish weighing 1 kg 500 with its head and scales (if the fish does not fit in your oven, have the head cut off)
- 2kg of coarse Guérande salt
- 10cl of egg whites
- Dry herbs (thyme, fennel, oregano)
- 2 leeks, washed and cut in half
- 20g butter
- 20cl of vegetable broth
- 12 cherry tomatoes, washed
- 1 washed zucchini
- 50g broccoli, cut and washed
- 1 lemon
- Olive oil
- Salt flower
- Espelette pepper
To make Cyril Lignac's recipe for fish in a salt crust and virgin vegetables, you must have:
- 1 baking sheet + 2 cutting spatulas
- 1 salad bowl
- 1 saucepan + 1 spatula
- 1 salad bowl + 1 board + 1 slicing knife
- 1 saucepan + 1 skimmer + 1 salad bowl with ice cubes
The stages of preparation of fish in salt crust and vegetable virgin by Cyril Lignac:
Step 1 : prepare the fish or ask the fishmonger to do it (remove the gills, the inside of the belly and the blood, keep the scales that protect the flesh) and put the herbs in the belly.
2nd step : preheat the oven to 190 ° C.
Step 3: in a salad bowl, pour the coarse Guérande salt with the egg whites and mix by hand, being careful not to make the salt runny. Place a bed of coarse salt on your baking sheet the size of your fish, place your fish on it and make a coat around the fish by sculpting its shape from head to tail. Bake in the hot oven at 190 ° C for 18 to 20 minutes.
Step 4: Finely slice the leeks. In a hot sauté pan, pour a dash of olive oil, add the butter, let it froth then pour in the leeks, season with salt and pepper, mix and cook for a few minutes without coloring. Add one to two tablespoons of vegetable broth to improve cooking. You can cover at ¾. Cook for 10 minutes over medium heat.
Step 5: cut the courgette into brunoise and place it in a bowl. Cut the tops of broccoli, cook them in salted boiling water for 1 minute, then dip them in ice cubes. Add them to the zucchini. Cut the tomatoes into quarters, remove the core, set aside in a bowl. Grate a little lemon, squeeze the juice, pour olive oil over the vegetables, salt with fleur de sel and flavor with Espelette pepper.
Step 6: after cooking the fish, take it out of the oven and let it rest for 10 minutes in a draft-free place. Snack on the side of the back to the stomach. Remove all the salt from the top. Remove the skin from the fish first, then carefully remove the meat from the backbone and place on the plates. Cover with a spoonful of the virgin sauce and serve with the leek fondue.
Read also :
⋙ “Tous en cuisine”: recipe and ingredients for Cyril Lignac's latest program on Friday, October 9
⋙ "All in the kitchen": the recipe for Cyril Lignac's seafood cataplana
⋙ "All in the kitchen": the recipe for coconut curry soup with shrimps by Cyril Lignac