he offers a new way of cooking carp

For this first, the presentation was made at the restaurant Le Milouin, where Vincent Fiot, the chef, welcomed of course Joel Raccurt, owner of ponds, but also other chefs and processors interested in this discovery which should make thrill the taste buds of the guests. Indeed, Joel Raccurt caused a sensation with Serge Malapel, of the restaurant Les Platanes, Julien Dimino, restaurant Le Comptoir des Dombes, Edouard Rolland, of Fumet des Dombes, who took over the filleting workshop of Les Dombes, without forgetting Vincent Fiot , all ready to market the carp froglette, which will appear on the menu cards.

A competitor to the frog?

For the preparation, Joel Raccurt, who had brought a magnificent carp fillet from the EARL ponds, cut the latter into small strips before slicing the latter into small pieces for the cooking to follow. Then, it was Vincent Fiot who sat behind the stove to sear, in a pan, the famous pieces of carp, previously rolled in flour, so that they brown in the best conditions after seasoning, to finish with the addition of homemade parsley. Once cooked, the dish is almost identical to traditional frog in the pan, and what a delight in the mouth.

After the tasting, the chefs present validated this new product, which is obviously not there to compete with the frog itself. A frying with its seasoning which must be adapted to highlight it and which should quickly find a favorable response among consumers. But also restaurants which will add it to their menus, carp being cheaper to purchase than amphibians. Product which will be presented at the fish festival in Saint-Nizier-le-Désert, on October 21 and 22, and which already seems to have a bright future.


I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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