Turbot Cooked on a Champagne Barrel Stave
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- Turbot Cooked on a Champagne Barrel Stave
Philippe Mille
Social
Person Number For 4 people
Cooking preparation
Click to discover the ingredients
Ingredients
Machine
Vegetable Slicer
PREPARATION
01.
The stave and turbot
Lift the turbot fillets, wrap them in the Kombu and marinate 1 night. Remove the seaweed and portion the fillets. Powder them with dehydrated caviar and arrange on a stage of old Champagne barrels. Set aside at room temperature for 20 minutes then cook gently in a dry oven at 60 ° for about 35 minutes depending on the thickness of the fish.
02.
Onion Skin Broth
Wash the onion peelings, roast them in the oven at 180 ° C, arrange them in a saucepan, pour the Champagne Blanc de noirs then complete with water. Cook for 15 minutes to simmer, remove from heat, cover and infuse for 15 minutes. Strain this broth of skin.
03.
Woody Butter
Burn stave chips, add them to the melted butter and infuse for 12 hours at 60 ° C. Filter and refrigerate.
04.
Onion Muslin
Chop the onions, lightly color them with 1/3 of the woody butter, salt and then wet with the skin broth. Cover and bake at 180 ° C for about 1 hour. Mix this onion marmalade, sift through a sieve, and emulsify it with 2/3 of very cold woody butter. Add the vinegar and keep this muslin warm.
05.
Candied Oninons
Season the onions with the fleur de sel and keep them for 15 minutes at room temperature so that the salt penetrates. Arrange them in a saucepan, pour in the melted woody butter, candy gently until the onions are fluffy than cool this butter at room temperature. Drain, cut in half and color them on the cut side with a spoon of woody butter.
06.
Blanc de noirs sauce
Arrange the crushed bones in a saucepan, wet with the Blanc de Noirs champagne, the woody skin broth and add the peppercorns. Cook the fumet 20 minutes to simmer, remove from heat, cover and infuse 20 minutes. Filter, reduce by 3/4, pour the cream, reduce again by half then rise with the cold woody butter before setting aside warm.
07.
Smoked caviar
Immerse the pasta with cuttlefish ink in salted water, cook it "al dente". Drain the pasta and roll it over itself until you get a swirl of six centimeters in diameter. Place the caviar on the disc of squid ink dough. Burn splinters of staves, trap the smoke in a bell and then cover the dough and caviar with it. Smoke the caviar for 1min 30s.
08.
Plate presentation
Cut slices of turbot and place them in the center of the plate. Arrange the muslin stitches accompanied by his candied onions on the side. Pour the sauce into the center of the plate. Unhook the glass of smoke at the last moment, in order to discover the caviar.
DITO SAMA'S RECOMMENDATIONS
Use the Dito Sama TRS or PREP4YOU for the easiest and fastest cuts of all your vegetables. The use of highest quality steel for the disc blades will prevent your freshly cut vegetables from oxidating. Your fresh experience!
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