For 4 people
Preparation : 20min
Cooking sauce: 25min
INGREDIENTS
400g sushi rice
140ml of Banyuls vinegar
2.5 tbsp. tablespoon of sugar
1 C. teaspoon of salt
1⁄4 cucumber
1⁄2 fennel
1 carrot
1⁄4 bunch of radishes
1⁄2 yellow zucchini
200g cooked sardines
1 C. tablespoon of white cheese
1 C. teaspoon of mayonnaise
1⁄2 lemon
1 C. sesame coffee
Toasted sesame oil
100ml Japanese soy sauce
1 tube of wasabi
4 sheets nori seaweed
Black sesame; Roasted peanuts Dill; Ginger in vinegar
RECIPE
BASE
Boil the Banyuls vinegar , sugar and salt then leave to cool. Rinse the rice and drain, then repeat 7 times. Place it in a saucepan with water 3 cm above the rice then boil for 5 minutes.
Maintain 15 minutes over low heat with a lid. Spread the rice in a large bowl, then pour in the vinegar mixture. Stir vigorously and fan (to prevent the rice from sticking).
TOPPINGS
Cut the cucumber and radish into thin slices. Grate the carrot.
Cut the zucchini into cubes. Slice the fennel.
FISH RILLETTES
Crush the sardines (or other fish) and mix with the ingredients: cottage cheese, mayonnaise, lemon, sesame and toasted sesame oil.
DRESSING
Cut fine shavings of nori seaweed with scissors. Crush the peanuts.
Arrange in a bowl and sprinkle with dill.
FOOD & WINE PAIRING
Collioure Blanc Madeloc
Wine and gastronomy
The marriage of two French know-how
A true symbol of French gastronomy, knowing how to pair food with wine is a culinary art! The development of these recipes was built around a passionate collaboration between the Christian Bourquin Professional Hotel High School in Argelès-sur-Mer and our cellar under the aegis of the 5 seasoned senses of our oenologist and cellar master, Jauffrey Canier.
The revisitation of the traditional flavors of the Catalan terroir mixing the spectra of tasting, this was the common thread for the First Year students of the BAC Professional Option Cuisine and Restaurant course. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.
