Bouil­l­abaisse with small va­ri­eties of lo­cal fish, veg­eta­bles and a con­sommé of rock­fish

Cuisine | a&d - - Chef’s Special -

1 fil­let of mack­erel (lightly smoked) 1 fil­let of John Dory

1 fil­let of galinette 40 cl of rock­fish con­sommé

(saf­fron-in­fused) 2 baby squashes (cut into quar­ters) 2 pur­ple ar­ti­chokes

1/2 cel­ery bulb (peeled and cut into a tri­an­gle)

1 Agata potato •Sea­son the mack­erel and wrap it in cling film. Cut the other fil­lets into quar­ters and sea­son them as well, then lightly steam cook them and set aside. •Boil the squashes, cel­ery, potato and spring onion in salted wa­ter, then dip in cold wa­ter to stop the cook­ing. •Sauté the ar­ti­choke in a cap of olive oil and 1 drop of white stock. Place all the veg­eta­bles in a con­tainer. Sea­son with a cap of olive oil, salt and freshly ground pep­per. Set aside at room tem­per­a­ture. (peeled and cut into a cylin­der)

1 pur­ple car­rot (peeled and cut into chips) 4 spring onions (washed and chopped) Flow­er­ing tops from 1/2 bro­co­letti Flow­ers from 4 baby cu­cum­bers

12 fine crou­tons 12 pieces of glass­wort Home­made rouille (as needed)

Sea urchin corals (as needed) •Mask the crou­tons us­ing the sea urchin co­ral. Add olive oil, salt, freshly ground pep­per and a touch of sliced chive. •Cut the mack­erel into 4 cylin­ders, then brush it with a bit of olive oil. Brush the other fil­lets as well. Plat­ing: •Grab a soup dish and place the fish into the shape of a tri­an­gle. Ar­range the veg­eta­bles and condi­ments around them. Serve the rock­fish con­sommé in a sauce boat.

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