The former chef of the Comptoir du Relais, in the Latin Quarter, shares his rediscovery of the virtues of lactofermentation and sterilization in a tasty book, Store, cook! (Albin Michel, 2022), co-written with journalist Philippe Boé. To your jars!
Fennel, lemon, curry and bay leaf
Ingredients for two 500 g rubber jars:
- 1 kg of fennel bulbs
- 100g organic lemons
- 3 bay leaves
- 1 tablespoon curry powder
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 3 cloves of garlic, peeled and whole
The brine:
Let the coarse salt dissolve in 1 l of cold mineral water for 10 minutes.
Fennel with herbs:
Cut the fennel into quarters and the lemons into slices 0.5 cm thick, before cutting the latter in half.
In a salad bowl, mix everything with the rest of the ingredients.
Lactofermentation:
Fill the jars with this preparation, pressing down firmly with a fork or your (gloved) fingers.
Once the whole is perfectly packed, cover with the brine, never exceeding the limit of 2 cm from the edge.
After placing a glass fermentation weight on the surface (optional), carefully wipe the edges of the jars, then place new rubbers on the lids, seal and label your preserves.
Don’t forget to place a plate under your jars to prevent the risk of the brine overflowing. Let your preserves rest at room temperature (20-25°C) for the first few days, then away from light, in a cellar or cellar, at a cooler temperature (10-15°C), for the remainder of the shelf life.
Consume after two months. This fennel goes perfectly well, for example, with a fish ceviche.
Red tuna with tomato
Ingredients for seven to eight 350g rubber jars
- 250g yellow onions
- 50g garlic cloves
- A drizzle of olive oil
- 120g green peppers
- 250g red peppers
- 30g celery stalk
- 200g fennel
- 650 g whole peeled tomatoes in juice
- 5g smoked paprika
- 1/2 teaspoon of Espelette pepper
- 20 g coarse salt
- 1 kg of red tuna
- 100g sweet chorizo
- 1 tablespoon brown sugar
- 3 tablespoons of red wine vinegar
Basque sauce:
Peel the onions and the garlic cloves, then chop the first finely, before coarsely cutting the second into strips.
In a casserole dish, sauté the chopped onions and garlic for 5 minutes in a drizzle of olive oil.
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