Delphine Roux, chef of the restaurant Madie les Galinettes![Delphine Roux, chef of the restaurant Madie les Galinettes]()
A Recipe Using Herbes de Provence : Panisse & Red Mullet Burger
- Small fresh red mullet
- Olive oil
- Thyme
- Rosemary
- Fennel
- Aubergine
- Tomatoes
- Onions
- Garlic
To make the Panisse:
- 250 g chickpea flour
- 1 L water
- 2 tablespoons olive oil
- 1 pinch fennel seeds – 1
- handful coarse salt
- 1 pinch pepper
Recipe
- Bring the water to the boil in a saucepan
- Pour the chickpea flour into the boiling water, stirring continuously
- Leave to cool in the refrigerator for at least 6 hours
- Cut into even slices (2 cm thick)
- Dice the ingredients for the condiments and cook in a drizzle of olive oil
- Fry the sliced Panisse
- Fry the red mullet in a dash of olive oil
- A little tip: if you want to make sure your Panisse & Red Mullet Burger stays in one piece, use a pick made out of a sprig of thyme or rosemary, depending on what you have in your garden.
Contact et informations
Madie Les Galinettes
138 Quai du Port, 13002 Marseille
Réservations au + 33 (0)4 91 90 40 87
