Pepper MELANGE POISONS 14 g, Peugeot

Product detailed description

Mixture for fish

Origin and history

Creating a spice blend is not an easy process. The difficulty lies in balancing aromatic subtlety and strength to take the dish to a new level. The fish mixture is characterized by a distinctive aroma and medium spiciness, which perfectly accentuates the delicate taste of fish meat, shellfish and seafood. The blend contains white pepper, which adds strength and elegance , wild white pepper with a hint of aromatic herbs, coriander with a citrus fruit flavor, fennel with a fruity and distinctive flavor, and pink pepper with a floral aroma.

Tips and use

It is best suited for fish, but also for seafood and shellfish. It is excellent with breaded seafood, biscuits, seafood pates and raw fish carpaccio, steak tartare and ceviche. The perfect combination is with monkfish in tomato sauce or roasted sea bream. In addition, it is ideal for developing the delicate taste of oysters.

About the taste

This blend is characterised by fresh, vegetal notes with hints of fruit and flowers. Fennel seeds dominate with an aniseed flavour.

Pepper grinding

The grinding is primarily used to release the full flavour of the pepper. The aromatic molecules are in the core of the peppercorn and the hot ones are mainly on the outside. Therefore, for more pungency, use a fine grind, and for maximum flavour, choose a coarser grind, which will perfectly release the essence of the grain. The pepper must be ground only at the last moment! Strong moments are fleeting ... If you want to enjoy the pepper at its best, do not cook it with the dish for a long time, it will lose its strength.