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.

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