Pagre à la Plancha Corse — Sea Bream with Maquis Herbs

Sparus aurata (sea bream, pagre) grilled on a plancha — the flat-steel griddle characteristic of Corsican coastal cuisine. The fish is scored 3 times per side, rubbed with Olea europaea, sea-mineral-salt, and fresh Finochju Salvaticu (wild fennel, Foeniculum vulgare var. dulce of the maquis). The plancha is preheated to 220°C; the fish is placed skin-side down and held for 4 minutes without moving — the skin crisps and releases naturally. Turned once; cooked 3 minutes on the flesh side. Service: Olea europaea, fresh lemon, additional Finochju Salvaticu. The plancha technique seals the skin immediately and preserves the internal moisture of the fish. Corsican coastal restaurants serve this preparation with a single sauce: aioli made with island Allium sativum.

Corsica, France — coastal restaurants and village grills; Sparus aurata abundant in Corsican gulf waters

Crisp skin, sweet sea bream, wild fennel anise. One of the simplest and most characteristic Corsican coastal preparations.

1. Plancha at 220°C minimum — lower temperatures cause sticking and steaming instead of crisping. 2. Score the fish through the skin — prevents curling and allows the herb rub to penetrate. 3. Do not move the fish during the 4-minute skin crisping phase. 4. Wild Finochju Salvaticu is the identifier — cultivated fennel lacks the concentrated anise note. 5. Squeeze lemon only at table — acid on the plancha degrades the crust.

Sparus aurata (sea bream, whole fish 300–500g); Foeniculum vulgare var. dulce (wild Corsican maquis variety, Finochju Salvaticu); Olea europaea extra-vierge; Citrus limon