Dr. Arnaud Cocaul, nutritionist doctor and practitioner for the hospital Pitié-Salpétrière (Paris), spends the majority of his time at the medical center at Saint-Michel welcoming patients concerned with weight problems. He specializes in the prevention of obesity and the delicate balance in daily food intake.

Diets can be so tiring and just make you look pale and weak! We can lose weight without losing our morale. For Dr. Arnaud Cocaul, all is a question of good sense: to lose weight, you must eat...create an enticing, colorful plate, eat a variety of foods, and above all, don’t deprive yourself.

Through his numerous books, Dr. Arnaud Cocaul suggests simple, practical advice that any home-cook can incorporate inter their lifestyle. A true fresh breath of air for those who would like to feel better in their skin!

Biography of Dr. Anaud Cocaul:
Arnaud Cocaul, medical nutritionist, specializes in trouble of obesity and the question of daily food intake. He has notably publishes Pleasure without the Pounds: To Lose Weight, You Must Eat, Against Pounds, Losing Weight After Hitting 40, as well as To Lose Wight, Find Your Ideal Weight.

Profit from the coming of spring and head to the markets to really smell and taste what you buy. Aside from creating a nutritional meal, each daily intake should be a sensory experience: touch, taste, and smell your food. Take the time to analyze your fresh products before they become what’s on the dinner plate.

Don’t confuse daurade with daurade royale: familiarize yourself with daurade royale’s pretty silver-grey color on its front. The daurade royale also has a very particular black stain under its gills. The grey daurade is uniformly grey, as your fishmonger can show you. When alive, it reflects blue and yellow longitudinal lines that disappear with its movement. Finally, do not confuse it with the daurade royale, which continually maintains its black stain.

The daurade is rich in proteins (16g for 100g) and very low in fats (1g for 100g). This is an ideal fish for those looking to mind their fat intake.

When selecting your fish from the fishmonger, it must be firm, especially by the stomach. The eye should be rounded and brilliant, with strong coloring. Almost always presented whole, daurade can be skinned and boned upon request. If you prefer filets, have them do so before you.

Filet of daurade with vegetable spaghettis

4 people

Preparation time: 30 min. Cook time: 7/8 min.

Average

Ingredients :

2 zucchini . ½ celery stalk . 2 carrots . 5 tablespoons of olive oil . 1 shallot . 1 large tomato . 4 daurade filets (with their skin on) . salt and freshly ground pepper

Preparation :

- Peal and wash the carrots, celery, and zucchini.
- With the help of a knife, a mandolin, or a zester, work each vegetable into long strings, like spaghetti. Place into a bowl with 2 tablespoons of olive oil.
- Peal and mince the shallot. Sautee slowly in olive oil. Incorporate the vegetables.
- Seed and peal the tomato. Cut into quarters.
- Prepare vinaigrette with oil, balsamic vinegar, salt, and pepper.
- Salt and pepper the fish filets.
- Put the vegetable spaghetti in a pan, steam-cook it, and place the filets on top.
- Form four, multicolored, rounded portions of spaghetti with the help of a fork.

For the decoration:

- Place each filet of dorade on a plate and place the spaghetti alongside.
- Sprinkle the vinaigrette on the fish and around the plate.