Delicious recipe from «Boui-abaisso», Bouillabaisse reviewed by the talented chef: Sébastien SANJOU
(Restaurant le Relais des Moines – Grande table Châteaux et Hôtels Collection)
For 4 people
- 1 fillet mackerel lightly smoked
- 1 filet of Saint-Pierre
- 1 filet of Galinette
- 40 cl of saffron rock fish
- 2 mini patissons (artichokes from Spain) cut in 4
- 2 purple turned artichokes
- 1 semi-ball of cedar, peeled and cut in triangle
- 1 “Agatha” potato, peeled and cut into cylinders
- 1 purple carrot, peeled and cut into shavings
- 4 cébettes (kind of onion in Provence) washed and trimmed
- 1 half brocoletti in tops
- 4 mini flower cucumbers
- 12 very thin “croutons”
- 12 pieces of salicornes
- House Rust
- Sea urchin coral
- Season and roll the mackerel fillet in a film. Cut the remaining fish fillets into 4 pieces, then season, steam gently and let cool.
- Cook the patissons, celery, potatoes, cebettes and refresh.
- Cook the artichoke, roasted raw with a drizzle of olive oil and a drop of white wine.
- Combine all the vegetables and season with a dash of very good olive oil, salt and pepper, set aside at room temperature.
- Cover the croutons with the sea urchin coral with olive oil, salt and pepper as well as a slice of chopped chives.
- Cut the mackerel fillet into 4 cylinders and then polish all the fishes with a little olive oil
- In a shallow dish, arrange the fish in a triangle and arrange all the vegetables and condiments harmoniously.
- Serve frozen rock consommé in a gravy boat.