Culinary Arts
1 min read

Culinary Arts: Grilled turbot & stuffed zucchini flowers recipe

Cédric Bourassin
Written by

From starred restaurant tables to embassies, the chef of the Berceau des SensCédric Bourassin, has acquired a 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

  • 4 kg Wild raw turbot or 1.5kg of fillets
Tomato crust
  • 130g hazelnut butter
  • 90gr fried bread
  • 60g tomato "rob" puree
  • 2g fleur de sel
Fennel purée
  • 3kg fennel
  • 2 pieces candied orange
  • Thyme and olive oil
Courgette flower stuffing
  • 30g shallots
  • 20g chives
  • 50g diced raw ham
  • 30g soaked bread
  • 32g cream
  • 6 pieces of langoustine tails cut into cubes
  • Reduced vinegar
  • Espelette chilli pepper



Courgette pickles
  • 200g sugar
  • 200g water
  • 100g Xeres vinegar
  • 100g rice vinegar
  • 10g ginger powder
  • 10g coriander seed
  • 2 star anise
  • 2 cloves
  • 2 orange and lemon zest
Trimmings
  • 2 pieces zucchini 12cm
  • 10 mini courgettes
  • 10 pieces courgette flowers
Decorative elements
  • 30 Thai basil heads
  • 30 "common" basil buds
  • 30 purple basil buds

Join the 3125 hospitality students and professionals who receive our blog’s monthly newsletter.

Preparation

FLOWER STUFFING

  • Soak the bread in milk and add all the ingredients.
  • Stuff the flowers and cook them for 3 minutes at 80°c in a steam oven.

TURBOT

  • Grill the fillets and cook them in butter in a frying pan.

TOMATO CRUST

  • Mix all the ingredients, spread flat between 2 cooking sheets and cut into rectangles the size of the fish.

PUREE

  • Cut the fennel and wash well.
  • Rinse the candied oranges well and cut them into 8ths.
  • Cook togther in aluminium foil (papillote) with olive oil, thyme, pepper and salt for 2 hours at 140°C and then mix well.

PICKLES

  • Cut the mini courgettes into bevelled sections.
  • Mix all the ingredients of the marinade and heat to melt.
  • At each serving, marinade the sections of mini courgettes in this mixture for 3 hours.

COURGETTES

  • Cut the courgettes into strips and blanch them.
  • Cool them quickly.
  • Roll them as in the picture.

Picture & content: Gault & Millau

Written by

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

Written by

Got a story to share? Become an EHL Insights contributor

Learn More