Sea bream with cucumber and Datsha rose

A recipe from Top Chef Baptiste Trudel, to be enjoyed in his new festive restaurant: Datsha Underground, 57, rue des Gravilliers, Paris 3rd. Reservation: 01 43 56 95 09

Rose jalapeño pickles v Boil the water, white wine, white spirit vinegar, salt and sugar. Once boiling, remove from heat.

– Add the rose petals to infuse as much as desired.

– Then the peppers cut into 3 mm slices. Let them marinate for 24 hours. Cucumber Sauce v Juice one of the cucumbers to extract the juice.

– For 3 cl of cucumber juice, add 5 cl of lemon juice and 5 cl of rose pickle vinegar.

Dressage

– Cut the sea bream into sashimi and place them in the bottom of a plate.

– On top, make a mille-feuille of rose petals, mint, dill and jalapeño pickles. Then place a few thin slices of cucumber.

– Finally, pour 3 tbsp. cucumber sauce and 1 rose pickle juice.

Quickly done, benefits

To be enjoyed cold or hot, Bonduelle offers three new sunny recipes that are as healthy as they are practical, combining cereals, vegetables and legumes for a complete and gourmet meal 100% of natural origin.

Lunch Bowl range, Bonduelle, €2.49.

Let them eat Brioche (Golden)

The sandwich, star of breakfast on the go, comes in a revisited version with Asian flavors, garnished with smoked salmon with teriyaki sauce, cilantro, broccoli, radish and white cabbage. Teriyaki-style salmon sandwich, €5.70 in Brioche Dorée restaurants.

A pschitt that’s all!

To deliver the right dose, Terra Delyssa offers its organic olive oil, sweet and fruity, in an innovative spray format, to be used in flux, drops or aerosol.

Organic Spray, Terra Delyssa, €4.49.

See also: Video exclusive: Amasauce x MÖÖTI – Complete Breakfast Recipe

Marine Boisset

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