Want to vary flavors while staying at home? Quick marinades are a huge playground for all seafood specialties: sprats, sardines, scallops and smoked salmon become irresistible, full of herbs and color. The longer these marinades are prepared in advance, the more flavorful and aromatic your recipes will be. A great way to celebrate the return of sunny days. This recipe is offered as part of Week Basket #2 designed specifically for the confinement period.
Vierge Marinade
- 1 peeled tomato cut in brunoise
- 4 cl extra virgin olive oil
- 1 cl sherry vinegar
- 1 spring onion, finely chopped
- 4 basil leaves, chopped
- 10 pitted black olives, sliced
- A few pinches of basil fleur de sel
Lemon Marinade
- Zest and juice of 1 lemon
- 4 cl extra virgin olive oil
Spicy Marinade
- 1 tbsp red bell pepper, finely diced (1x1mm)
- 2 tbsp leek greens, finely diced (1x1mm)
- 4 cl extra virgin olive oil
- A few drops of Tabasco
- 2 pinches Espelette pepper
Dill Marinade
- 4 cl sunflower oil
- 1/2 bunch dill
- 3 Malossol pickles, finely chopped
- 1/2 tbsp coarse mustard
Tips for your marinades
- Completely immerse your fish in the marinade. Use an appropriate container or double the ingredients if the volume seems insufficient. The most important is to fully cover your fish.
- Keep your marinated fish in the fridge. Allow at least 30 minutes, ideally 4–5 hours, for the fish to absorb the flavors.
- Chop herbs or aromatic ingredients as finely as possible. Use the marinade as a sauce to season your fish before serving.
Photography: Aimery Chemin • Food styling: Coralie Ferreira
