Recipe ideas

Direction

Basil panisse
Put one litre of water in a saucepan, add salt and pepper and bring to the boil. Remove from the heat and gradually whisk in the sifted chickpea flour. Add 3 tablespoons of olive oil. Cook over a high heat for about ten minutes, stirring constantly to obtain a smooth, thick paste with no lumps. Add the basil. Pour the mixture into a rectangular mould. Smooth with a spatula to a thickness of 1.5 cm. Set aside in the refrigerator for one hour. Cut out 5cm x 10cm rectangles with a pastry cutter.

Fish and garnishes
Score the fish slices by making deep incisions on both sides with the tip of a knife. Insert the halved bay leaves on one side and the pieces of anchovy fillet on the other. Season each side with a pinch of Espelette pepper and curry powder, salt and pepper. Set aside in a cool place. In a shallow or high-sided frying pan, cook the fennel and chopped onions in olive oil. When cooked, add salt and pepper, star anise and two pinches of saffron. Keep warm.

The lemon emulsion
In a saucepan, add the juice of the squeezed lemons, then add the same volume of water, salt and pepper. Bring to the boil, then whisk in the softened butter until the water and lemon juice mixture has a syrupy consistency. Keep warm.

Cooking
Sear the seasoned skipjack tuna slices for 2 to 3 minutes on each side. Lightly fry the panisse rectangles in olive oil.