La Bonne Recette Rouget, fenouil au gel pastis par Mickaël Féval
Mickaël Féval, chef étoilé à Aix-en-Provence, dévoile les secrets de sa dernière préparation maritime et végétale aux saveurs provençales : un rouget barbet juste saisi, déclinaison de fenouil, crumble à la sarriette et gel Pastis Garagaï
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FENOUIL CONFIT 😋
![▶️ RECETTE de POISSON au FOUR [ ROUGET BARBET POISSON ] / RED MULLET fish 🇬🇧🇪🇸🇵🇹](https://i.ytimg.com/vi/gbGjwnBo2AY/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLCK8omaCzlknnO5-ifJku8Xr6vn3A)
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▶️ RECETTE de POISSON au FOUR [ ROUGET BARBET POISSON ] / RED MULLET fish 🇬🇧🇪🇸🇵🇹
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