From stared restaurant tables to embassies, the new 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 theGault & Millauwebsite:
20 pink radishes
1 "green meat" radish
1 "red meat" radish
200g of mizuna
4 untreated lemons
1kg of Granny Smith apples
1 tray of Atsina Cress
200g of plain yoghurt
1L of milk
50g of butter
50g of anise seeds
45g of vegetable jelly
White balsamic vinegar
Empty the mackerel, fillet and bone it, then salt it
Grill it with a kitchen blowtorch and marinate with 500g of lemon juice, 100g of white balsamic vinegar, 200g of olive oil, salt, pepper
Half-cook with a salamander broiler and leave in the marinade
Season the yoghurt with salt, pepper and anise powder, mold in a flexipan and freeze
FOR THE JELLY
Stir the vegetable jelly into the milk, bring to a boil and filter
Dip the balls twice in the jelly
FOR THE SAUCE
Warm 200g of apple juice (obtained using a juicer) with 100g of aniseed butter (100g of butter, 1g of anise, 1g of salt) so that the butter melts, then whip with celery oil (obtained from blanched celery leaves, pressed, put in bowl Paco and covered with olive oil).
Finish by adding fresh lemon juice
FOR THE PICKLES
Prepare a marinade with 250g sugar, 200g water, 250g white balsamic vinegar. Marinate the pink radishes cut in quarters, and the "red meat" radish cut into thin slice.
Cook the leeks (kept whole) and grill them then marinate them for an hour in the mackerel marinade.
Decorate with Mizuna, chips of pink radishes, "red meat" radish slices, grated "red meat" and "green meat" radishes, yoghurt balls and the apple / celery sauce