Florence Châtelet Sánchez was the guest of Bernard Thomasson and Thierry Marx on the programme “À la carte”, on France Info.
The subject of the interview? The presentation of our garum haimatum, an ancient, forgotten product now taking centre stage in gastronomy!
Maison DEHESA restores this condiment to its former glory: its tuna garum is born of tuna offal, and its anchovy garum of the brine of its XXL anchovies. On the palate, the aromatic persistence and subtle umami flavour of garum take you on a journey through time, lifting the saline notes and marine bitterness of your dishes.
Listen to the programme again right here.
How to use garum?
Garum enhances meat, fish and vegetables alike. Used sparingly as a condiment or in place of salt, it is the perfect ally of creative, intuitive and timeless cooking. Born of the fermentation of tuna offal, Maison DEHESA tuna garum is a perfect substitute for Japanese katsuobushi.
For inspiration, Thierry Marx’s recipe is just below!
Thierry Marx’s recipe
Roast vegetables with garum
Ingredients for two:
3 carrots, 2 courgettes, 1 aubergine, 1 fine head of fresh garlic, 4 tbsp olive oil, 2 tbsp runny honey, 1 tbsp fresh herbes de Provence, 1/4 tbsp garum
Method:
- Peel the carrots and cut them into thin strips. Do the same with the courgettes and the aubergine. Peel the garlic and crush it to a purée.
- In a sauté pan, fry the carrots in the olive oil. Then add the courgettes, the aubergine and the garlic purée. Finally, pour in the honey and cook for 7 to 8 minutes, stirring regularly.
- Leave to rest at room temperature and, just before serving, loosen with the garum and 3 tablespoons of olive oil. Mix and leave to cool.
- Enjoy with a tomato salad, for a refreshing summer plate.
Convinced? Order your garum now, we deliver to your door!
Enjoy!