De la mer

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h4. Fillet of pink trout with skin, no fishbones. French farmed fish rich in Omega 3, selected and especially prepared for you by the fishmonger « la Poissonnerie Lucas », in Carouge. h5. Heat olive oil in a non sticky frying pan. Place the fillets on the skin side, cook on low heat, add salt and pepper. When hardly cooked, increase the heat and deglaze with lemon juice, when completely absorbed, add 10cl of cream and reduce. h4. You've just created a dish worthy of a top restaurant :-)

h4. Tasty and tender fish to be eaten medium rare. Our local fishmonger “Poissonnerie Lucas”, in Carouge, offers a product of excellence prepared for you at the minute: wild tuna heart. Recipe tip:   # 1. Season fish with pepper and oil on each side. (Add curry or aromatic herbs according to taste). # 2. Heat a non-stick skillet at high heat until very hot. Sear the tuna for two minutes on each side. h4. The tuna should be medium rare. Do not overcook it or it will become dry. Serve with lemon.

Ideal for 2-3 people // Preparation Time: 15 min // Cooking Time: 10 min. A simple recipe to make. Start by washing the mussels and putting them under cold water. Next, put them in a saucepan and add about 40g of butter and 60g of shallots (diced) as well as parsley. Finish by adding white wine (about 10cl) and pepper. Let cook on high heat with a lid. As soon as the mussels are open, take the saucepan off the heat. Stir regularly during the cooking time. This kit only includes the mussels but we encourage you to purchase the other items needed on MagicTomato.ch.

An explosion of flavors 

Ingredients for 2 persons (starters) :

300 g smoked salmon from Scotland

1 x bunch of chives

2 x fair trade limes 

1 x bunch of dill

Salt

Pepper

Caution: bunch of dill, pepper and salt are not included in the pack.

Preparation : 

1. First of all, cut the salmon into pieces of about 0.5 cm and place them in a bowl.

2. Mince the chives and dill and set aside.

3. Wash the limes under hot water and grate the skin into the bowl. Squeeze the juice of the 2 limes into the mixture. 

4. Season with salt and pepper and add the chives and dill, mix well.

5. For the dressing: put the tartar in a mould after adding a few pieces of dill.

6. Put each mould in the fridge for 1 hour. Before serving, garnish with caviar.

It's ready to serve !

The MagicAstuce: To make this recipe as beautiful as it is good, the MagicTeam suggests decorating the tartar with a few slices of lime and why not add some avocado. To accompany it, you can make a small endive salad.