Summer menu: 6 very simple iodine ideas: Current Woman Le MAG

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Our 6 very simple iodized recipe ideas:

>> Discover our 6 iodized recipe ideas

Recipe for sardines marinated in mint

Ingredients :

  • 500 g sardine fillets
  • 1 lime
  • 1 lemon
  • 4 tbsp. olive oil
  • 10 beautiful mint leaves
  • 2 pinches of ground pepper (optional)
  • 12 pink berries
  • Salt, freshly ground pepper

The preparation stages:

Step 1 : rinse the sardine fillets very quickly and wipe them in absorbent paper. In a bowl, mix the 2 lemon juices, olive oil, chopped mint, a few turns of the pepper mill, pink berries and salt.

2nd step : pour a little marinade in a deep dish. Store the sardine fillets flat, skin side down and cover with the rest of the marinade. Cover with stretch film and place in the refrigerator for 4 h. Serve chilled.

The recipe for the pan of mussels with fennel, pastis and lemon

Ingredients :

  • 2 kg to 2.8 kg of bouchot mussels
  • 1 small fennel bulb
  • 2 cloves garlic
  • 10 cl dry white wine
  • 2 tsp. olive oil
  • 1 organic lemon
  • 10 cl of Pastis
  • Freshly ground pepper

The preparation stages:

Step 1 : rinse the lemon, dry it and grate half of its zest. Clean the molds. Reserve the fennel plume and cut the bulb into very small dice. In a casserole dish, heat the oil and melt it with the pressed garlic.

2nd step : add the mussels, wine, pastis, zest and 1 dash of lemon juice and pepper. Cover and cook for about 10 min, until all the shells are open. Sprinkle with fennel pluche and serve hot in small casseroles.

The recipe for red mullet on the plancha, virgin sauce, polenta with herbs

Ingredients :

  • 8 to 12 mullet fillets depending on their size
  • 200 g polenta
  • 12 black olives
  • 10 cocktail tomatoes
  • 2 shallots
  • 4 tbsp. chives
  • Chopped parsley
  • 2 tsp. 1 tsp Provence herbs
  • 40 g butter
  • 8 cl olive oil
  • 1 oil spray
  • 2 tsp. lemon juice
  • Salt pepper

The preparation stages:

Step 1 : bring 1 liter of salted water to a boil. Pour the polenta in the rain and cook for 4 min while stirring. Add the butter and Provence herbs. Pour into a large dish about 1 cm thick and let cool.

2nd step : prepare the sauce. Cut the tomatoes into small cubes, add the chopped olives, minced shallots, chopped herbs, olive oil, lemon juice, salt and pepper. Cut the polenta into triangles.

Step 3: heat the plancha, spray the oil. Cook the polenta triangles and the red mullet fillets, 4 min. Turn them over, spray with oil and cook for another 4 min. Serve hot with the virgin sauce.

The BBQ lobster recipe, curry butter and large knife fries

Ingredients :

  • 2 lobsters of at least 1.2 kg
  • 800 g fried potatoes
  • 60 g semi-salted butter
  • 1 tsp. olive oil
  • 1 teaspoon curry powder
  • 1/2 clove of garlic
  • bear garlic flowers for decoration (optional)
  • 1 tsp. chopped parsley
  • 1 frying bath
  • Coarse salt
  • Fine salt, fleur de sel

The preparation stages:

Step 1 : peel the potatoes and cut them into large fries. Rinse and dry them thoroughly. Heat the frying oil to 160 ° C. Dip the fries for about 12 minutes, without letting them brown. Drain them.

2nd step : immerse the lobsters in a pot of boiling salted water and cook for 3 min on high heat. Drain them, let them cool down. Put them flat on a board and cut them in half lengthwise, with a long blade knife a little wide. Lightly oil the flesh. Remove the gravel pocket (in the head), lightly break the tongs to facilitate cooking.

Step 3: mix the soft butter with the curry, pressed garlic and parsley. Place the lobsters on the embers, flesh side a few minutes: time to mark them. Turn them over, spread the butter over the flesh of the half-lobsters, and continue cooking until it becomes opaque: allow 5 min.

Step 4: heat the oil to 180 ° C and cook the fries again for a few minutes until they are golden brown. Drain them, salt them with fine salt and mix. Salt a second time with fleur de sel. Serve immediately with the half lobsters.

The recipe for cake and apple lime remoulade

Ingredients :

  • 2 cakes of 700 g
  • 1 red apple
  • 1 lime
  • 80 g mayonnaise
  • 1 large pinch of sprouted seeds
  • 2 drops of Tabasco
  • 1 tsp. 1 teaspoon olive oil
  • Salt, freshly ground pepper

The preparation stages:

Step 1 : immerse the cakes in a pot of boiling salted water, press it so that the water comes inside and cook for 20 min. Drain them, let them cool down and peel them.

2nd step : remove the zest from the lime with a zest. Remove the skin from the apple by cutting slightly thick slices (1/2 cm). Cut them into small dice and sprinkle with lemon juice.

Step 3: reserve the cake claws and mix the flesh with the mayonnaise, the zest, the sprouts, the Tabasco and pepper.

Step 4: serve in individual glasses or small jars decorated with tongs (oiled and lemony) and serve with toast.

The recipe for clams stuffed with basil butter

Ingredients :

  • 1 kg of clams
  • 70 g sweet butter
  • 60 g semi-salted butter
  • 4 sprigs of basil
  • 2 sprigs of flat parsley
  • 1 beautiful garlic clove
  • 1 shallot
  • 5 cl dry white wine
  • 20 g breadcrumbs
  • Coarse salt

The preparation stages:

Step 1 : finely chop the stripped basil and parsley and garlic. Mix with the 2 soft butters and breadcrumbs.

2nd step : rinse the clams. Put them in a casserole dish with the chopped shallot and the wine, cover and let them open for a few minutes over very high heat, stirring them twice with a skimmer. Drain them, let cool and remove the upper shells.

Step 3: garnish the clams with fragrant butter and smooth the surface with a spatula. Store them in the oven drip pan on a bed of coarse salt. Place them 3 to 4 min under the grill of the hot oven. Serve immediately.

Read also :

⋙ 9 fresh recipes for your summer menu

⋙ 7 fresh and tasty mixed salad recipes

⋙ Mediterranean aperitif: our 9 favorite recipes