St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
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Glénan fish ceviche with wakame & avocado cream
At AC Le Levier, Arnaud and César Le Levier share their recipe for Glénan varnish ceviche with wakame and avocado cream. Serve and enjoy in the shell!
Serves 4
Preparation time: 15 min
- 12 large Glénans glazes
- 3 large shallots
- 1.5 lemons (juice)
- 100 g fresh wakame
- 8 tbsp. olive oil
- 4 tsp. soy sauce
Avocado cream
- 2 avocados
- 4 tbsp. olive oil
- 1.5 lemons (juice)
- salt and pepper
Dressing
- Borage flowers or fresh dill
1 - Open the varnishes and remove the black gland, then slice them crosswise. Reserve the shells for dressing.
2 - Chop the shallots, squeeze the lemon juice and finely chop the fresh wakame.
3 - Prepare the avocado cream: blend the avocado flesh with the remaining ingredients. Set aside in the fridge.
4 - Mix the freshwakame with the chopped shallot, lemon juice, 8 tbsp. olive oil, salt and pepper, add 4 tsp. soy sauce and the sliced varnish.
5 - Garnish: divide the previous preparation between the varnish shells and decorate with avocado cream and borage flowers or fresh dill.
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