Bouillabaisse
- - 2 kg of fennel - 500 g of onion - 500 g of celery - 1,5 kg of tomatoes - 4 pieces of seabass filet - Fish stock
- - 100 g of fresh coriander - 2 g of saffron - 5 pieces of star anis - 100 g of garlic - Smocked paprika
The planet
Ingredients
Obsiblue tempura
- - Obsiblue shrimp - 200 g of tempura flour - 180 g of soda water - 25 g of yolk
Kimchee crumble
- - 80 g of flour - 50 g of almond flour - 30 g of sugar - 50 g of butter - 40 g of walnuts - 2 tbsp of espelette pepper - 4 tbsp of kimchee
Pepper ring
- - 1 box of red pepper sheet (la cocina de senen) - Frying oil
Lobster powder
- - Lobster oil - Maltodextrina powder
Kimchee ketchup
- - 150 g of Tomato ketchup - 50 g Kimchee sauce
Kimchee siphon
- - 500 g of cream - 1200 g of milk - 240 g of egg yolk - 55 g of glucose - 55 g of trimoline - 150 g of kimchee sauce
Butternut and potato ragout
- - 1 potato - 1 butternut - Saffron glaze
Method
Bouillabaisse
Cook the vegetable until golden brown, seared the fish already season with salt and paprika. Add the tomatoes and fish in the vegetables, cover with the stock and cook for 20 mins. Add the fresh coriander in last minute & blend. Strain & adjust seasoning.
Obsiblue Tempura
Make the tempura batter and pour the obsiblue inside. Deep fry.
Kimchee crumble
Mix all together and cook in the oven at 160 degrees.
Pepper ring
Cut the pepper sheet in ring and fry it.
Lobster powder
Mix the lobster oil with the malto.
Kimchee ketchup
Mix all together.
Kimchee siphon
Make a crème anglaise and season it with the kimchee ketchup. Put in a siphon.
Butternut and potato ragout
Cut the vegetables in small piece like rice. Cook in a saffron glaze. It has to have a risotto texture.
Plating
In a nitrogene mold, put the siphon, in the middle put the tempura, kimchee ketchup and crumble, yuzu pearl.
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