Need iodine? Five easy-to-make seafood recipes

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After having feasted in December and since there is always the galette in January, why not opt ​​for a little lightness? Meals based on fish, crustaceans and shellfish are not so difficult to prepare, you just need to appropriate a few cooking techniques and techniques. As such, the book Return from fishing, by Tanguy Thomassin and Adèle Grunberger (First, 192 pages, 19.95 euros) is an excellent tool for beginners: in addition to teaching the basics, it offers more than 80 tasty recipes of which here is a best-of (seasonal).

Scallops seared in butter and cauliflower velouté

For 4 people

Preparation: 25 minutes

Cooking: 36 minutes

For the seared scallops:

  • 12 scallops
  • 1 knob of semi-salted butter

For the cauliflower soup:

  • ½ cauliflower
  • 2 potatoes
  • 2 knobs of butter
  • 1 shallot
  • 50 cl of milk
  • 1 pinch of nutmeg
  • Buckwheat seeds
  • Salt pepper

Shell the scallops using a large knife with a thick blade or ask the fishmonger to prepare them. Rinse the nuts thoroughly and pat them dry between two sheets of absorbent paper.

Remove the leaves and large ribs from the cauliflower. Rinse thoroughly, then peel and wash the potatoes. Cut the cauliflower into florets and the potatoes into quarters.

Melt the butter in a pot, then brown the minced shallot until it is golden brown. Add the cauliflower and the potatoes, then add the milk to the top. Cover and simmer for about 30 minutes. When the cooking is finished, mix everything until you obtain a velouté – add water if necessary. Season with salt and pepper and add the nutmeg.

Heat a pan over high heat and add the salted butter. When the butter is hot, sear the nuts for one minute on each side so that they are golden on the edges while remaining raw throughout.

Pour the hot cauliflower soup into bowls, add the scallops and buckwheat seeds and enjoy.

Octopus carpaccio

For 4 people

Preparation: 25 minutes

Cooking: 45 minutes

For the carpaccio:

  • 1 octopus of 1.2 to 1.5 kg
  • 2 tbsp. tablespoon olive oil
  • ½ lemon
  • A few leaves of parsley
  • Salt pepper

For the court-bouillon:

  • 5 liters of water
  • 1 lemon
  • 1 potato
  • 1 onion
  • 2 carrots
  • 1 bouquet garni
  • A few sprigs of fresh parsley
  • 1 pinch of coarse salt
  • 1 pinch of ground black pepper
  • 1 pinch of tarragon

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