Festive recipes with the flavors of Bassin d’Arcachon
A beautiful table set around chef's recipes with the flavors of Bassin d'Arcachon: the ideal combination for successful celebrations!
On the menu: ravioli with salt meadow herbs, garnished with crab/caviar stuffing, accompanied by roasted beetroot and poached shellfish.
A festive recipe that gives pride of place to the essences of our territory, between sea plants, caviar, shellfish and crustaceans. Follow Chef Stéphane in the making of this dish through the video!
Did you know: It is little known, but the sturgeons of the Bassin of Arcachon produce one of the best caviars in the world. The Sturgeon Farm at Teich or at Le Moulin de la Cassadotte in Biganos, demanding breeders reveal their refining methods to you (visits by appointment, to be booked with the Tourist Office of Teich or of Heart of the Arcachon Bay).
A great enhancement of our culinary heritage and the know-how of our chefs, which you may have seen on the show C to You on France 5!
Also find our two other starred chefs, Marc-Antoine LEPAGE (House of Nacre* – Ares) and Thierry RENOU (The Patio* – Arcachon), in the spotlight in C à Vous:
Oysters from Bassin d’Arcachon, by Marc-Antoine LEPAGE:
Sea bream from the Bassin of Arcachon, by Thierry RENOU:
Another option: the traditional white soup, drawn from the book by Laurent Bardou, a child and lover of Bassin!
For utensils:
To do this, you will first need: a soup tureen, a pestle/mortar and a cooking pot!
Ingredients side:
An Aioli:
– Olive oil
- Garlic
– 3 Potatoes
– 1 egg yolk
– 1 tsp white cider vinegar
– Salt, pepper
Fish:
– Hake
– Gurnard
– Mule
Accompanied by:
– Firm-fleshed potatoes
– Onions
- Garlic
– Stale bread
– 1 egg yolk
– Peanut oil
- Salt
– Bay leaf/thyme
- Pepper
Here’s the recipe:
Step 1: Prepare the aioli
– Cook and peel the potatoes, mash them well with a whisk in a mixing bowl.
– Crush the garlic with the pestle in the mortar.
– Mix the garlic with the potato, then whisk together.
– Add the egg yolk, pepper, salt, then whisk in the olive oil.
– Add the teaspoon of white cider vinegar.
Step 2: Preparing the fish
– Scale and gut the fish.
– Prepare the pot with sufficient water.
– Allow for a nice hake of 2 kg, a nice gurnard or two of 400g, a mullet of 800g for 4 people.
– Add the gurnard, the mullet, the head of the hake and the tail cut into pieces to the pot.
– Let boil for 30 min with the bay leaf, chili pepper, salt, pepper, thyme.
– Take out the pieces of fish and reduce the cooking water by increasing the heat.
– Put the fish heads in the grinder, above the pot.
– Press the heads well, and cook the potatoes (2/person) for 15 min in a pan of salted water.
– Place slices of stale bread in the soup tureen, then pour the soup over it. Mix with the aioli to your liking.
Step 3: The dish
– Once the soup is finished, carefully arrange the pieces of fish in a dish accompanied by the potatoes and aioli.
Everything is ready, all that's left is to enjoy!
For other end-of-year recipe ideas, don't hesitate to consult our other articles:
– https://dev.bassin-arcachon.com/les-huitres-sinvitent-a-lapero-chez-b-comme-bistrot/
– https://dev.bassin-arcachon.com/les-huitres-de-noel-version-port-dattache-la-recette/
– https://dev.bassin-arcachon.com/un-repas-de-fete-facon-bassin-darcachon/
