À Table: Broccoli and Sardines




From the Food-hall: Broccoli, Cauliflower and Sardines – Beignets de Sardine et Semoule de brocoli et chou-fleur

Beignets de Sardine et Semoule de brocoli et chou-fleur: First introduced into France by Catherine de Medici in the XVIth century broccoli  at its best  has a clear stem showing no blemishes and a tightly-closed head. According to  a fresh produce vendor at Halles Gosselin, 4o rue d l’Annociation, 75016 Paris, broccoli should be used fresh and not kept beyond three days in a fridge. Its colour and taste change according to season — in Spring it is more tender and a clearer shade of green.

Broccoli – best lightly steamed (Credit: Wikipedia)

 

 

 

Brocoli, Cauliflower and Sardines – Beignets de Sardine et Semoule de brocoli et chou-fleur

Serving: 4
Preparation: 20 min
Cooking time: 20 mins
Ingredients:

8 filleted sardines
200g broccoli
200g cauliflower
1 lemon
1 lime
100g flour for the tempura
Salt and pepper
Espelette red pepper
2 tablespoons of olive oil from Provence
Cooking oil
Fleur de sel ( hand-harvested sea salt)

PREPARATION

The sardine tempura  

Mix the flour with 10cl of water to make a tempura mixture. Season the sardine s and roll them in the flour. Fry them at 170C until well browned, drain the oil and season with fleur de sel. Serve with the semolina below.

The Semolina

First wash and separate the florets then very finely grate the broccoli and the cauliflower. The grated vegetables should resemble semolina. Add the lemon and lime , salt, pepper and Espelette, olive oil, lemon and lime juice and mix well.

Plating
Arrange the sardines on a plate and place the semolina around them as you would with rice. Decorate with lemon slices. 

 

Fresh filleted Sardines (Credit: In Praise of Sardines)

Recipes: Editorial Staff

editorial@french-news-online.com

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For the past two years Vivienne Bolton, a prolific writer and talented cook, has generously provided readers with a tasty new recipe each week. French News Online is most grateful to her for her long and valuable collaboration

 

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Vivienne Bolton
Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.
 Vivienne Bolton

 

Vivienne Bolton

 

Publications include:
From Mother to Daughter: Traditional housekeeping for the modern home
published by Kyle Cathie and available from Amazon by clicking the link.
The Spirit of Christmas: Traditional Recipes, Crafts and Carols
published by New Holland and available from Amazon by clicking the link

 

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