Discover the sunny flavors of the Mediterranean with the creations of chef Cyril Breteau at the Le Siècle restaurant at the West End hotel. Today, he reveals an exquisite recipe that combines freshness, lightness and subtlety for an unforgettable taste journey. Holidaymakers and residents of Nice are invited to come and taste the lisettes en Escabèche with orange and basil, a Riviera dish that is sure to amaze their taste buds.

In addition to being a culinary journey, it is also a true local specialty experience.

Discover the recipe for Lisettes en Escabeche with orange and basil for 4 people. Before starting this recipe you will need:

• 2 white onions
• 4 carrots
• Juice of 8 oranges
• 2 cloves garlic
• A sprig of thyme
• 10 cl of olive oil
• 1 bunch of basil
• 200 g of arugula
• 4 mackerel

Start by peeling and cutting the onions in half to finely slice them, then set them aside. Next, peel and core the carrots, cut them in half and also slice them, then set aside.

Now let’s move on to the mackerel. Fillet them and make sure to remove the bones. Your mackerels are ready to be cooked.

In a saucepan, sweat the carrots and onions in olive oil. Then add the crushed garlic and the sprig of thyme to enhance the aromas. Deglaze everything by pouring in the orange juice until it reaches the height of the vegetables. Once the carrots and onions are cooked through, add two sprigs of basil for an extra touch of flavoring. Don’t forget to adjust the seasoning according to your preferences.

To perfect this dish, delicately place the mackerel fillets in the pan. Remove from the heat so that the mackerel will cook slowly.

To serve, place a bed of arugula salad on your plates, then arrange the cooked vegetables and mackerel fillets on top.

You are now ready to taste the lisettes en escabèche with orange and basil from chef Cyril Breteau. Enjoy your food !