Continue my test in fish soup, style bouillabaisse. This time I tried with cuttlefish and mackerel. I sliced it thinly as inspired by Thierry Marx and poured hot soup on the raw fish. Didn’t work very nicely, first the fish were still too raw and the lack of saltiness contrast with the soup. Lesson learned: need to slice the fish extremely thin and some seasoning on the raw fish.
The next day, I briefly cooked the mackerel in the oven and added to the soup the last minute. It was much better!
For anyone who like French cooking, and understands spoken French, I recommend this program Les Carnet avec Julie avec Thierry Marx that is available on Youtube (I don’t think this will be there for free forever). Each programme focuses on 1 famous dish, the same dish will be cooked in a “normal family” style, in the classic way, in the chef way and sometimes a dish that is similar with the same spirit.
Another series is Les Carnets de Julie en region, which focuses on 1 region and shows the specialises of that region, e.g. Corisca cooking:
Tonight we had Kakiage Shojin ramen at Ippudo, cooking inspired by the 12th century Shojin style cuisine with Buddhist influences. The meal was cooked by the founder of the group with his team coming from Japan.
More here:
