From starred restaurant tables to embassies, the chef of the Berceau des Sens, Cédric 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
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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
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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