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.
Grilled sardines, zucchini, bell pepper condiment, sauce vierge
Camila Sexas has just what it takes to treat yourself on a budget. At Ohrizon, she cooks grilled sardines, served with zucchini, bell pepper condiment and sauce vierge.
Serves 6
Preparation time: 50 min
Cooking time: 40 min
- 1.5 kg whole sardines
- Salt
Virgin sauce
- 100 g yellow peppers
- 100 g red peppers
- 100 g chopped shallots
- 100 g pine nuts, roasted
- 30 cl olive oil
- 10 cl lemon juice
- Coriander
- Parsley
- salt and pepper
Peppers
- 250 g red peppers
- 250 g yellow peppers
- 150 g chopped onions
- 1 clove garlic
- olive oil
- Salt
- Pepper
Grilled zucchini
- 2 zucchinis
- olive oil
- Salt
- Dried thyme
Onion pickles
- 1 part sugar
- 2 parts vinegar
- 3 parts water
- 1 kg red onions
1 - Virgin sauce: dice the peppers. Chop the shallot. Chop the herbs. In a bowl, mix all ingredients and season with salt and pepper.
2 - Poivrade: cut the peppers in 2, remove the stalk and seeds, then chop. Heat a drizzle of olive oil in a saucepan, add the garlic, cook for 1 min, then add the peppers. Season to taste. Lower the heat and cover. Stir every 5 min and cook for around 20 min.
3 - Grilled zucchinis : preheat the oven to 240°C (gas mark 8). Wash the zucchinis and remove the ends. Cut into 2 and shape into sticks. Pour into a bowl and add a drizzle of olive oil and the dried thyme. Place on a baking tray large enough to avoid overlapping the sticks. Bake for 10 min. Season with salt.
4 - Onion pickles: peel the onions, cut them into 2, then into petals. Bring the water, vinegar and sugar to the boil in a saucepan, then pour over the onion petals. Leave to cool.
5 - Sardines: remove the heads and gut the sardines. Barbecue until the skin is nicely colored.
6 - Presentation: place three small piles of peppers in the center of a flat plate. Add 5 zucchini sticks and arrange around 5 sardines. Add the sauce vierge and onion pickles for decoration.
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