Tuna is a fish that is found in the sea and in marine ponds of Languedoc, which has no bones but to plant and which has a thick skin. It should be cooked in water and is eaten with the yellow sauce.
Ingredients: 800 g tuna slices or in one piece, 15 g of salt per liter of water.
Procedure: Wash and dry the fish. Place in cold salted water, bring to a boil and let simmer for 15-20 minutes. Check the cooking the tip of a knife. Arrange in a dish, pour the sauce poivre Jaunet that yellow and serve immediately.
Ingredients: 800 g tuna slices or in one piece, 15 g of salt per liter of water.
Procedure: Wash and dry the fish. Place in cold salted water, bring to a boil and let simmer for 15-20 minutes. Check the cooking the tip of a knife. Arrange in a dish, pour the sauce poivre Jaunet that yellow and serve immediately.
Salsa yellow
Take ginger, saffron, toasted bread soaked in water and boil cabbage thin. When it rises to a boil, add the vinegar.
Ingredients: 1 slice of bread, 15 cl of cabbage soup, or even water, 5cl of good vinegar, ½ teaspoon of ginger powder, 1 pinch of saffron stigmas, salt.
Procedure: remove the crust from the bread and roast it. Soak in the broth. When fully softened, press it carefully, add the spices in this soup and put it on fire. When the lever boil, add the vinegar and simmer until it thickens. Season with salt and, if necessary, adjust the seasoning. If you want to get a smoother sauce, it can be to sift through. Served at around the fish.
Ingredients: 1 slice of bread, 15 cl of cabbage soup, or even water, 5cl of good vinegar, ½ teaspoon of ginger powder, 1 pinch of saffron stigmas, salt.
Procedure: remove the crust from the bread and roast it. Soak in the broth. When fully softened, press it carefully, add the spices in this soup and put it on fire. When the lever boil, add the vinegar and simmer until it thickens. Season with salt and, if necessary, adjust the seasoning. If you want to get a smoother sauce, it can be to sift through. Served at around the fish.
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