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Ingredients for 10 servings

servings
  • 28 oz (800 g) cooked Meagre flesh
  • 7 whole eggs
  • 1.25 cups (30 cl) liquid cream (30%)
  • green bell peppers 25 oz (700 g)
  • red bell peppers 25 oz (700 g)
  • yellow bell peppers 25 oz (700 g)
  • fine salt 0.5 oz (14 g)
  • a good pinch of Espelette pepper.
  • Today the testimony of a very good idea instilled in his students by a talented friend, Chef instructor and member like me of the dynamic National Academy of Cuisine, Frederic Michaud.
  • Taking up the well-known theme "Cooking is also the art of making use of leftovers" this same theme having disappeared for a long time within many kitchens.
  • Here is an example of one of these recipes
  • Having to prepare a recipe with this beautiful fish that is Meagre, the fillets being removed, the bones heading for a good cooking (for the stock) then these same bones carefully removed and their flesh extracted.