This Saturday at 18:30, chef Cyril Lignac guides viewers through a menu centered on fish and vibrant vegetables. The October 11, 2025 episode showcases recipes that pair dorade with seasonal fruit and several clever anti-waste dishes. Below are the reorganized ingredient lists you’ll need to recreate every dish at home.
Ingredients for crispy vegetable pancakes (serves 4)
- 1 spaghetti squash, halved, seeds removed, brushed with 1 tbsp olive oil and roasted at 200°C for 35 minutes
- 160 g plain flour
- 2 eggs
- 1 tbsp tandoori spice blend
- 100 g grated Parmesan
- 3 generous handfuls of arugula (rocket)
- 1 ball burrata (about 125 g)
- Olive oil for cooking
- Fine sea salt and freshly ground black pepper
Salt-crusted sea bream with crunchy vegetables and seasonal fruit — ingredients
- 1 whole sea bream (dorade), 800 g–1 kg, gutted and cleaned but left scaled
- 1 lemon, sliced into rounds and another lemon cut into wedges
- 3 sprigs fresh thyme
- 3 eggs (for the dough)
- 400 g plain flour, plus 20 g extra for rolling
- 400 g coarse Guérande salt
- 1 tsp pink peppercorns, ground
- 1 tsp powdered dried seaweed (algues)
- Small bunch of fresh dill
Sweet‑and‑savory condiment to serve with the dorade
- 4 figs, thinly quartered
- 4 damson plums (quetsches), pitted and chopped into small wedges
- 1 broccoli head, separated into small florets
- 1 fennel bulb, peeled and finely diced (brunoise)
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- Salt and freshly cracked pepper
Ingredients for the first anti‑waste recipe: tomato‑and‑nutmeg fish loaf
- 400 g cooked fish flesh, flaked
- 4 eggs
- 1 garlic clove, peeled, de‑germed and grated
- 2 tbsp chopped fresh parsley
- 150 ml (15 cl) tomato coulis
- 1 lime
- Freshly grated nutmeg, to taste
- Piment d’Espelette, to taste
- 20 g unsalted butter
- Fine sea salt
Ingredients for the second anti‑waste recipe: scrambled‑egg fish gratin with hollandaise
- 320 g cooked white fish, flaked
- 6 whole eggs plus 2 additional egg whites
- 20 g butter
- 1 tbsp crème fraîche
- 1 bunch chives, finely snipped
- 100 g Parmesan wedge
- Salt and freshly ground pepper
Hollandaise sauce components
- 2 egg yolks
- 50 ml water (5 cl)
- Juice of 1 lemon
- 200 g unsalted butter, cut into small cubes
- 50 ml (5 cl) single cream
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