Fish is full of essential nutrients for our health. But unfortunately, this food is also known to be expensive. Laurent Mariotte reveals his secret to you to obtain it at very small prices.
To maintain the proper functioning of our body, there is no secret. A good diet is the key to staying healthy. And among the foods strongly recommended by health professionalswe find the fish. But unfortunately, the latter is not only rich in nutrient. It is also known for its high price.
Consequence: consumers are very little to be able to consume it regularly. To help you, Laurent Mariotte shared his tip to get fish twice cheaper when shopping.
In an episode of the show Small dishes in balancethe culinary expert revealed the best time to have the certainty of paying his fish reduced price.
“For that, do you know the thing?” You have to go to the market at the end. This is where we find fish which are, in general, not very beautiful and especially affordable. They don’t cost you expensive and that’s what we like ”, explains Laurent Mariotte.
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What recipe to make thanks to this famous tip?
To cook these fish, the television host loves to make a good soup. This recipe does not require not the most beautiful specimens And allows you to use less aesthetic pieces while enjoying their flavors and their nutritional benefits.
The ingredients for 6 people:
- 300 g of old
- 2 red mullets or 1 larger empties
- 200 g de chinchard
- 2 onions
- 3 garlic cloves
- 1 fennel
- 1 tsp. Turmeric Coffee
- 2 doses of ground saffron
- 20 cl of dry white wine
- Grape seed oil
- 1 citron
- You seal pigs fine
- White pepper from the mill
The procedure to follow:
Prepare the fish by getting rid of their impurities before detailing them into pieces.
Heat oil in a casserole dish, place the fish and brown them before crushing them to obtain a chopped texture.
In parallel, finely slice the onions and fennel.
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Grate the garlic directly on the pieces of fish, add the turmeric and saffron, then mix carefully. After three minutes of cooking, add the vegetables. Close the casserole dish and leave to live for five to six minutes.
Add the white wine, then pour 1.5 liters of cold water.
Season with salt and pepper. Cover and simmer over medium heat for half an hour.
Filter the soup by passing it to the potato gate, then put it back on the fire. Add the freshly extracted lemon juice. Mix, adjust the seasoning if necessary, then serve immediately.
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After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
