- ‘Brèves de comptoir’ to come in 2013

Hello everyone, I hope that you have started 2013 happy, fresh and ‘detoxed’ (for some). One thing I want to do this new year is post you once a month or twice a week (it doesn’t really matter) some ‘Brèves de comptoir’.

‘Brèves de comptoir’ are little stories, authentic quotations collected from everyday life but especially in bistrots. Absurd borders on humour or poetry, news and sometimes philosophy. ‘Brèves de comptoir’ also reminds me France and especially Paris, where I love to go, to sit at the counter in a bistrot next to old ‘habitués’ who are there every mornings drinking their ‘p’tit blanc’ while I enjoy my café-noisette.

I have the chance to collaborate with PRs who keep me updated on what happens on the gastronomy scene, and I read, check… a lot, too much sometimes. Because I can’t talk about everything I hear, I will make this new post to let you know the last gossips about this crazy and beautiful world…

To stay true to myself, I am changing subject right away, quick, with no introduction at all. I will tell you a bit about mackerel. Big transition, from brèves de comptoir to mackerel I know, but my friends say that I am a bit divided and voluble and because a blog has to reflect my personality, let’s be authentic.

Mackerel papillotte with fenel and mandarins salad’

Go to your fishmonger and buy 2 mackerel fillets, it is a cheap fish, very tasty and like the others oily fish, have oil in their tissues and in the belly cavity around the gut. Their fillets contain up to 30 percent oil, although this figure varies both within and between species. Examples include small forage fish, such as sardines, herring and anchovies, and other larger pelagic fish, such as salmon, trout, ilish and mackerel.

In 1994, the UK Committee on Medical Aspects of Food and Nutrition Policy (COMA) recommended that people eat at least two portions of fish per week, one of which should be oily fish.



‘Mackerel papillotte with fennel and mandarins salad’ serves 2.

Ingredients :

– 2 big mackerel fillets

– 2 fennels

– 2 mandarins

– Olive oil, lemon juice, salt and pepper

– Dry herbs like ‘herbes de Provence’ or a mix of thym and rosemary

Method :

Preheat your oven 180°. Set your mackerel fillet in a foil or grease proof baking paper. Put herbs, salt, pepper, mandarin slices for taste and prettiness. Drizzle with olive oil, close the papillotte and put it in the oven for 20min.

Prepare your salad by slicing the fennel very finely (ideally with a mandolin), squeeze a mandarin and keep the pulp. For the dressing, mix olive oil, mandarin juice with a splash of lemon, salt, pepper and mandarin pulp.




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