Photography recipe
Fotografía Chef Signature Chef

Method:

 

Blend the seaweed to a smooth coulis and drup this in nitrogen and save the pearls in the fridge.
Cook 40  gram of risotto rice with the soaked saffron and make it into a thin cream.  Cook 20  gram risotto rice and dry on 50 degrees then make the rice puff in hot oil.


Avocado cream, 1 avocado, 20 gram candied shallot, 3 gram...

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Method:

 

Blend the seaweed to a smooth coulis and drup this in nitrogen and save the pearls in the fridge.
Cook 40  gram of risotto rice with the soaked saffron and make it into a thin cream.  Cook 20  gram risotto rice and dry on 50 degrees then make the rice puff in hot oil.


Avocado cream, 1 avocado, 20 gram candied shallot, 3 gram cooked garlic, 40 gram crème fraiche, 25 gram mayonnaise, 3 gram finely chopped red pepper, 2 twigs of coriander chopped, mash everything together.


Marinade the sepia in the spices oil (tarragon, basil and parsley) and cut in thin strips.


Roast the rouget only on the skin side, start with a bit of rice cream, place the rouget on top and place the other ingredients around the rouget, serve the broth apart.


 

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Ingredients 4 persons
  • 2 filet rougets with skin and without scales and bones
  • 200 gram of sepia
  • 60 gram risotto rice
  • 2 grams of saffron
  • poffed rice
  • 8 pieces feuilles of tomatoes
  • 4 twigs of fennel herb
  • 8 sea kale twigs
  • a little aster
  • avocado cream
  • spiced oil and 120 grams of seaweed. Fillet the rougets and make a (strong) broth of the bones
  • head and additional fennel and tomatoes.
Recipes. The Cook & Chef Institute