Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2024 All rights reserved

Lean crudo, orange bigarade, pumpkin seeds & smoked tea

Lean crudo, orange bigarade, pumpkin seeds & smoked tea

30 minutes on the clock for an easy and powerful recipe. That's what Sarah Chougnet-Strudel offers at Regain with her lean crudo, followed by orange bigarade, pumpkin seeds and smoked tea.

serves 4

Preparation time: 20 min

Cooking time: 8 min

 

  • 500 g skinless, boneless lean fillet
  • 2 bigarade oranges
  • 125 g pumpkin seeds
  • 5 g smoked tea
  • 10 cl olive oil
  • 2 cloves garlic
  • grated ginger
  • Salt
  • Flower of salt
  • Purple mustard greens

 

1 - Salt the lean meat for 5 min, then rinse and leave to dry in the fridge.

2 - Lift the orange segments, then cut into small triangles.

3 - Infused oil: grate two cloves of garlic and the equivalent amount of ginger and sauté in oil, then infuse with smoked tea. After 10 min, strain the oil through a tea strainer.

4 - Pumpkin seed pur&e acute;e: roast pumpkin seeds for 8 min in an oven at 160°C (th. 5-6). Mix with oil and salt to make a purée, and keep a few to decorate the plate.

5 - Presentation : cut the lean meat into fairly thick slices, sashimi-style. Place the pumpkin seed purée on the bottom of a plate, then place the fish slices on top, followed by the orange triangles. Top generously with infused oil, then fleur de sel, a few pumpkin seeds and, finally, mustard greens.

These recipes might interest you

Angus picanha, miso ginger corn purée, chimichurri sauce Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.
Chicken ravioli, cardinal sauce, langoustine-girolles Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.
Langoustine, zucchini flower and basil Intermediate

Langoustine, zucchini flower and basil

In this recipe from Okto chef Brice Legrand, langoustines are accompanied by stuffed zucchini flowers, sabayon and basil cream.
Artichoke à la barigoule & poached egg Easy

Artichoke à la barigoule & poached egg

Chef Naomi Ogaki of 703, a Parisian restaurant, gives her tips on how to succeed with the Provençal recipe for artichoke barigoule.
Zucchini from flower to stem by Omar Dhiab Easy

Zucchini from flower to stem by Omar Dhiab

Omar Dhiab, his restaurant's eponymous chef, shows how to cook zucchini in its entirety and in a variety of ways.
Colorful tomatoes, iodized-glazed aigo broth Easy

Colorful tomatoes, iodized-glazed aigo broth

David Mijoba, chef at Marseille restaurant Mijoba, reveals a colorful tomato recipe perfect for summer meals.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners