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:
Ingredients
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3kg monkfish tail (trimmed clean, about 1.4kg)
Razor clams
- 1kg of XXL Jumbo razor clams
- 200g onions
- 100g shallots
- ¼ bunch of parsley
- 2 cloves garlic
- 0.5L white wine
- Thyme
Shellfish velouté
- 250g razor clam juice reduced and developed
- 15g butter
- 15g flour
- 100g of cream 35% liquid
- Breadcrumbs
Garnish
- 600g fresh peas (net weight)
- 30 mini asparagus
- 15 small onions stems
- 1 sprig fresh thyme
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Radishes
- 15 round radishes
- Butter
- Salt, pepper and sugar
- White balsamic vinegar
Sauce
- Finished veal jus
- The juice and zest of 2 lemons
- The zest of 2 limes
Finishing touches
- 2 marigold flowers
- 1 box of Affilla Cress
- Roasted pine nuts
- Chive oil
- Chopped chives
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Preparation
MONKFISH
- Skin and roll the monkfish.
RAZOR CLAMS
- 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.
VELOUTÉ
- 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.
GARNISH
- 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.
RADISHES
- 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.
MONKFISH
- 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.
Photo credit and content: Gault & Millau