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

Preparation :

  • 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

Dressage :

  • 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.