From starred restaurant tables to embassies, the chef of the Berceau des Sens, Cédric Bourassin, has acquired a unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.
Today we share one of these recipes published on the Gault & Millau website:
Ingredients
4 kg Wild raw turbot or 1.5kg of fillets
Tomato crust
130g hazelnut butter
90gr fried bread
60g tomato "rob" puree
2g fleur de sel
Fennel purée
3kg fennel
2 pieces candied orange
Thyme and olive oil
Courgette flower stuffing
30g shallots
20g chives
50g diced raw ham
30g soaked bread
32g cream
6 pieces of langoustine tails cut into cubes
Reduced vinegar
Espelette chilli pepper
Courgette pickles
200g sugar
200g water
100g Xeres vinegar
100g rice vinegar
10g ginger powder
10g coriander seed
2 star anise
2 cloves
2 orange and lemon zest
Trimmings
2 pieces zucchini 12cm
10 mini courgettes
10 pieces courgette flowers
Decorative elements
30 Thai basil heads
30 "common" basil buds
30 purple basil buds
Preparation
FLOWER STUFFING
Soak the bread in milk and add all the ingredients.
Stuff the flowers and cook them for 3 minutes at 80°c in a steam oven.
TURBOT
Grill the fillets and cook them in butter in a frying pan.
TOMATO CRUST
Mix all the ingredients, spread flat between 2 cooking sheets and cut into rectangles the size of the fish.
PUREE
Cut the fennel and wash well.
Rinse the candied oranges well and cut them into 8ths.
Cook togther in aluminium foil (papillote) with olive oil, thyme, pepper and salt for 2 hours at 140°C and then mix well.
PICKLES
Cut the mini courgettes into bevelled sections.
Mix all the ingredients of the marinade and heat to melt.
At each serving, marinade the sections of mini courgettes in this mixture for 3 hours.
COURGETTES
Cut the courgettes into strips and blanch them.
Cool them quickly.
Roll them as in the picture.
Picture & content: Gault & Millau
Comentarios