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.