Langoustines, sole, prawns… And lots of beer. In 1994, the star of the show “la cuisine des Mousquetaires”, who died this Saturday, December 21 at the age of 86, offered a recipe presented as “typical of the North”.
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Maïté, a famous cook with unparalleled cheekiness, died at the age of 86, this Friday, December 21, on her land in Landes. His frankness, his generosity and his humor made the success of his flagship show “La cuisine des mousquetaires”, presented for nearly 15 years.
>> Landes: Maïté’s restaurant closes its doors
Even today, the archives of this show broadcast on France 3 Aquitaine then France 3 nationale are the talk of the internet and the end-of-year television best ofs. Among the most memorable we can mention that of the recipe for the XXL size hamburger with duck breast, gizzards and foie gras. Or the cult of the eel knocked out with a handle in full view.
But do you know the recipe for langoustines, scallops, prawns and sole in beer? A dish presented as “typical of Pas-de-Calais” by Maïté’s sidekick, Micheline Banzet. Even if, let's be honest, it is not legion on the tables of the Northerners. Regardless, the video is delicious to watch.
To watch the video on the INA click here
We see Marie-Thérèse Ordonez in all her generosity. To prepare your beer sauce, there is no question of skimping on the quantity. Which bothers his on-screen accomplice. “That’s it, I think you’re pretty good there you know”, she said to her, seeing her pour the bottle into the saucepan.
Once the beer is foaming, Maïté adds an onion, then juniper berries. “We're going to put… Seven, eight or nine or ten… When you love, you don't count”, she says in all her southwestern accent. Before adding the coriander.
Then it's time to cook the shellfish, including shrimp… Very much alive! When one of them escapes from the pan, the Landes woman calls her to order, speaking to her with love, as she knows how to do: “come here my little darling.” Once the critters are on the fire, she adds: “When they are a little dead I'm going to salt and pepper them”, says Maïté, with a gently sordid air.
In the end, the duo ended up with more than half a liter of beer sauce. Enough to largely cover the dish of fish and vegetables concocted with passion and naturalness, by the one who will remain an icon of popular French cuisine.
