Merlu Corse en Civet — White Fish Civet with Maquis Herbs
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Corsica, France — coastal adaptation of interior game-civet technique; fish-civet specific to Corsican tradition
II
Description
Civet technique applied to Merluccius merluccius (European hake) in a red-wine braising liquid. Fish cut in thick steaks (4cm), seared in Olea europaea, then braised 12 minutes in concentrated Niellucciu-based red wine reduction with Allium sativum, Mentha, bay leaf, Porcu Nustrale lardons, and island tomatoes. A fish dish that reads as a game dish — dark, intense, herb-driven. Served over Pulenda or alongside Pain de Châtaigne.
III
The Thread
—Bourride — Provençal fish braise; same coastal fish-braise tradition Provençal
—Bacalao a la vizcaína — robust red sauce fish; similar intensity approach to white fish Basque
IV
Flavour Context
Dense, game-like intensity in fish; red wine reduction, Porcu Nustrale fat, maquis herb, tomato.
Pillars V — VII
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