Hailing from the head table of the embassy, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.
Today we’re sharing one of his recipes publishes on the Gault & Millau website:
3kg monkfish tail (trimmed clean, about 1.4kg)
1kg of XXL Jumbo razor clams
¼ bunch of parsley
2 cloves garlic
0.5L white wine
250g razor clam juice reduced and developed
100g of cream 35% liquid
600g fresh peas (net weight)
30 mini asparagus
15 small onions stems
1 sprig fresh thyme
15 round radishes
Salt, pepper and sugar
White balsamic vinegar
Finished veal jus
The juice and zest of 2 lemons
The zest of 2 limes
2 marigold flowers
1 box of Affilla Cress
Roasted pine nuts
Skin and roll the monkfish.
Wash them thoroughly, then open them marinière style (without overcooking them).
Separate the clam head and check one by one if they are clean.
Cut them in chunks and set aside.
With the rest of the razor clam bodies, wash them one by one and chop them.
Sweat them in olive oil, add the rest of the shallots and onions, then the clam juices and cook for 30 minutes.
Filter and leave to settle to remove all traces of sand.
Reduce the jus to 250g then make a separate roux.
Bring it all together and add cream. Bring to a boil. Filter and cool.
Bind the chunks with the velouté then arrange in staggered rows. Sprinkle with bread crumbs.
Make a fine pea puree. In a casserole dish, quickly sweat the peas in olive oil, moisten by adding broth, add the thyme and season.
Cook thoroughly with the lid on.
Mix very quickly at the end of cooking and put on ice to retain the colour.
Trim and blanch the onions for 1 minute. Cut them in 2 then grill them on the griddle.
Trim them, cut them in half then blanch them for 1 minute in salted water.
Colour them face down then add the butter, sugar, salt and pepper, then glaze with the vinegar.
Make double portions (about 200g), then put in the oven at 83 ° C for 14 minutes.
Leave it to stand before serving.
Cut this portion in half (trim the ends), then add a few drops of lemon, olive oil, fleur de sel and Sarawak pepper.