From starred restaurant tables to embassies, the chef of the Berceau des Sens, Cédric Bourassin, has acquired unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.
Today we share one of these recipes published on the Gault & Millau website:
Ingredients
|
For the 'rouille' rust sauce
|
Preparation
- Mix the avocado with the lemon juice, (it is advisable to quickly fry the avocado in olive oil to fix its green color before blending).
- Cut the pepquino into quarters and set aside in a cool place.
- Cut the cucumber in slices with a Japanese mandolin and salt them to drain them. Keep in a cool place.
Tartar sauce
- Make a mayonnaise with the 4 egg yolks and ½ litre of grapeseed oil.
- Add the herbs: dill, chervil, tarragon, chives, parsley, chopped capers, salt & pepper.
- Set aside in a cool place
Fish and potato
- Knife the seabream into small chunks and season with the tartar sauce.
- Make the rust sauce with the indicated ingredients.
- Cook the potato, skin on, in salted water.
- Peel the potato while it is still warm and crush it finely with a fork, adding salt, saffron and a touch of cayenne pepper.
- Add the very finely chopped or crushed garlic and a dash of lemon juice.
- Stir in olive oil very gradually, stirring constantly as with mayonnaise, and leave to cool.
- Place the tartar on top of the mashed potato as in the picture.
Decoration
- Take the red wine vinegar, add 1/3 of its weight in red Port and 20% sugar, and reduce it to the consistency of a syrup.
- Dot the red wine vinegar syrup, mayonnaise and avocado mixtures around the plate.
- Cut the grapefruit segments and place on top of the fish.
- Decorate the plate with all the ingredients and then add the flower petals and salad leaves.
Picture & content: Gault & Millau
