The planet

Grégoire Berger

Grégoire Berger

28th January 2020
Grégoire Berger

The planet

180 min

“to the moon and back”

Ingredients

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

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.