French cuisine

Medium

Sea Bass in Blanc Manger, Young Leeks, and Seaweed

Name: Sea Bass in Blanc Manger, Young Leeks, and Seaweed
Prep time: 2 hr
Total time: 2 h
Yield: 4 servings
Cuisine: French Vietnamese
Ingredients: ㅤ ㅤFor the Sea bass; 5.3 oz. Sea bass fillet; 3.5 oz. Potato, cut in small thin pieces; 40 g Onion, finely chopped; 1 cup Fish stock; 1 tsp. Lime and lemon zest; 1 tsp. Budda hand zest; 80 ml Cooking cream; 2 leaf Gelatine; 0.5 tsp. Agar powder; 1 pinch Salt; 1 pinch Pepper; 1 tbsp. Olive oil; 1 tbsp. Butter; 80 ml White wine; ㅤ ㅤFor the Sauce; 1 tbsp. Salmon roe; 2 tsp. Caviar; 2 tbsp. Green seaweed, finely chopped; 60 ml Olive oil; 2 tsp. Ginger juice; 2 tsp. Lime juice; 0.5 tsp. Salt; 0.5 tsp. Black pepper; ㅤ ㅤFor the Sauce; 6 count Young leek; 2 tbsp. Shallot, finely chopped; 2 tbsp. Butter; 1 pinch Salt; 2 tbsp. White wine

Chef Didier Corlou

RATING LIKE SAVE PRINT

Sea Bass in Blanc Manger, Young Leeks, and Seaweed

5 stars rating if you like it!

Done

Recipe

PRE TIME: 2 hr

COOKING TIME: 0

TOTAL TIME: 2 hr

4 SERVING

Ingredients:

ㅤ ㅤFor the Sea bass
5.3 oz. Sea bass fillet
3.5 oz. Potato, cut in small thin pieces
40 g Onion, finely chopped
1 cup Fish stock
1 tsp. Lime and lemon zest
1 tsp. Budda hand zest
80 ml Cooking cream
2 leaf Gelatine
0.5 tsp. Agar powder
1 pinch Salt
1 pinch Pepper
1 tbsp. Olive oil
1 tbsp. Butter
80 ml White wine
ㅤ ㅤFor the Sauce
1 tbsp. Salmon roe
2 tsp. Caviar
2 tbsp. Green seaweed, finely chopped
60 ml Olive oil
2 tsp. Ginger juice
2 tsp. Lime juice
0.5 tsp. Salt
0.5 tsp. Black pepper
ㅤ ㅤFor the Sauce
6 count Young leek
2 tbsp. Shallot, finely chopped
2 tbsp. Butter
1 pinch Salt
2 tbsp. White wine
60 ml Fish stock
2 tbsp. Xeres vinegar

Directions:

Step 1

Cooking leeks: Cut the leeks into 2-inch pieces. Heat a pot with some olive oil and butter on medium heat. Add the leeks in with some minced shallots, then add white wine, vinegar, and fish stock. Leave it to cook for 5 minutes.

Step 2

Cooking fish: Remove the skin from the fish fillet and cut the fillet into dice size pieces. In a hot pan, add butter, olive oil. Then add the fish, sliced potato as well as chopped onion and season with salt and pepper. Pour in some white wine and fish stock. Cook everything on medium heat for about 15 minutes until cooked.

Step 3

Blending the fish and potato mixture: Pour the fish and potato mixture into a bowl. Add agar powder, 2 gelatin leaves which are soaked in water, cream, grated lime peel, and grated Buddha hand peel. Use the hand blender to blend everything together until smooth.

Step 4

Molding: Using small ramekin or aluminum molds and wrap them with cling film. Pour the blended mixture into the molds. Keep them in the fridge for a minimum of 1 hour until everything is set and get firm.

Step 5

Making seaweed sauce: In a small bowl, add finely chopped seaweed, olive oil, ginger paste, lime juice, salt, pepper and fish egg of your choice. Mix well and set aside.

Step 6

Plating: On a black plate, lay the leeks as the base. Then remove the fish jelly from the mold and put on top of the leeks. Drizzle some seaweed sauce on the fish jelly and decor with more seaweed and caviar.