Hailing from the head table of the embassy, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.
Today we share one of his recipes published on the Gault & Millau website:
Ingredients:
2 1,5 kg pieces of John Dory fish
Sauce Vierge
100g Valais apricots
60g celery branches
40g candied orange with salt
2 lemons with zest
20g yuzu juice
100g Xenia olive oil
5g verbena
5g chives
10g dill
Fennel purée
1kg fennel
8g salt
100g olive oil
Prune kernel oil
Mini fennels
10 pieces of mini fennel
50g olive oil
10 verbena leaves
5g salt
Garnishes and decoration
20 pieces of fresh almonds
30 leaves of verbena in tempura
dill
100g dried apricot
30g yuzu juice
Apricot yuzu coulis
200g dried apricots
300g water
50g yuzu juice
10g apricots
Aromatic oil
1l olive oil
20 verbena leaves
1 zesty lemon
Preparation:
APRICOT YUZU COULIS
Cut the apricots into large cubes and put them in simmering water for 20 minutes.
Blitz the cooked apricots in the blender with the other liquids until smooth.
FENNEL PUREE
Trim the fennel, vacuum-pack with the seasoning, cook for one hour in a steam oven at 90°C.
Drain, then mix with 1% almond oil until the mixture becomes a smooth purée.
Strain through a sieve and set aside.
JOHN DORY
Immerse the fish in an oil bath at 70°C for about 15 minutes.
MINI FENNEL
Vacuum-pack the fennel with the verbena, oil and seasoning.
Cook at 90°C for 30 to 40 minutes.
Cut in half, ensuring that it is straight and not leaning to one side. Grill the presentation side before serving.
VIERGE SAUCE
Cut the ingredients à la brunoise, blanch the celery, chop the herbs.
Mix in small quantities before serving.
AROMATIC OIL
Mix all the ingredients together.
Photo credit and content: Gault & Millau
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