Arctic Char, Intense Saffron Broth, Compressed Celery with Muscavado from Mauritius
A refined recipe of Arctic char, with a saffron-infused broth and compressed celery with muscavado. A gourmet dish for a unique culinary experience.
A refined recipe of Arctic char, with a saffron-infused broth and compressed celery with muscavado. A gourmet dish for a unique culinary experience.
Time
4 h. 45 min. =
1 h. +
45 min. +
3 h.
Utensils
1 knife2 sauce pans1 strainer1 blender1 oven1 bowl1 paint brush1 aluminium foil1 aparat caramelizare1 cooking pot1 cookie cutter
Ingredients for 6 parts
- 1 c. à c. sea salt
- 1 c. à c. black pepper
- 15 g. safran
- 2 c. à s. pur sucre de canne
- 1 c. à c. grounded nutmeg
- 1 lime
- 1 celery
- 4 c. à s. soya sauce
- 6 arctic char fillet
- 3 c. à s. toasted sesame oil
- 2 c. à s. white wine vinegar9
- 30 ml. whipping cream
- 15 coriander seeds
- 20 ml. fish stock
- 0.5 coriander leaf
- 20 g. beech sawdust
Steps
- Debone the Arctic char fillets.
- For the marinade, mix 1 tablespoon of muscavado, 2 tablespoons of white wine vinegar, 3 tablespoons of sesame oil, 1 tablespoon of soy sauce, and a little lime zest.
- Glaze the fillets, line with a few coriander leaves, and refrigerate for 3 hours.
- Peel and cut the celeriac in half. Cut the first half into small dice.
- Put the diced celeriac in a saucepan with a little water, 1 dl of cream, salt, and a little nutmeg. Cook over low heat covered to make a puree and blend very finely.
- Cut the second half of the celeriac into thin slices.
- In a large saucepan, heat 1 dl of water, 1 tablespoon of muscavado, 3 tablespoons of soy sauce, a little salt, and the fresh coriander stems. Cook covered to obtain a tender texture.
- Drain the slices and reduce the juice to a glaze.
- In a ring mold, layer: a layer of celery slices, a little cooking juice, a spoonful of puree, and so on.
- Refrigerate.
- Heat the broth, cream, saffron, coriander berries, and the remaining fresh coriander over low heat. Reduce by half, strain, and keep warm.
- Heat the mille-feuilles in the ring molds in the oven.
- Heat a cast iron pot until white-hot, place the sawdust and burn with a blowtorch, place a sheet of aluminum foil on top, then the char fillets. Close the lid, turn off the heat, and let it cook.
- Assemble and serve.