Recipes  ›  Fish Bone by Grégoire Berger

Fish Bone by Grégoire Berger

FISH BONE CRACKER Ingredients

30 g butter 
20 g sugar 
44 g white eggs
66 g flour
10 g grated parmesan
squid ink

Procedure
Mix all ingredients.
Pour the obtained mixture into the LISCA4 mould and cook at 170°C (338 °F) for 10 minutes.
Once ready add salt.  

SCALLOPS SAUSAGE Ingredients

280 g scallops 
2 egg whites 
2/3 cl lemon juice (find the perfect balance) 
4 g salt
20 g prasley puree (find the perfect balance)

Procedure
Mix scallops, salt, eggs and lemon juice in a food processor. 
Cool down on ice bath.
Whisk properly and add parsley puree.
Use a piping bag to make sausages on cling film (diameter 0.5 cm).
Roll without air inside and cook at 85°C (185°F) for 4/5 minutes and cool down immediately. Two per plate.

BLACK CORALS Ingredients

470 g water
240 g corn oil
50 g flour
1 g salt squid ink (to colour dark grey)

Procedure

Mix all ingredients and cook in non-stick pan until obtaining a net (thin layer needed).
Cool down in tissue and break in coral shapes.

CONFIT FENNEL Ingredients

1 big piece of fennel
20 g olive oil salt white pepper  

Procedure

Clean and cook the fennel sous vide with olive oil, salt and pepper. Cook for about an hour at 84°C (183,2°F) Cool down in ice bath.
Cut into arrow pieces, keep the left confit for the beurre blanc.

FENNEL PURÉE Ingredients

4 fennel bulbs
2 garlic cloves
750 g chicken broth
375 g milk
42 g  mascarpone cheese
1 tsp salt
1/4 tsp ground black pepper
2 tsp chopped mint leaves
1 bunch dill
1 potato

Procedure

Place the chopped fennel, potato, garlic, chicken broth and milk in a large pot over medium-high heat. Bring the mixture to a simmer and keep cooking for about 30 minutes or until fennel and potatoes are soft.
Drain the obtained mixture and place it in a  in a food processor.
Mix until obtaining a very thin puree.
Add mascarpone cheese, salt, and pepper and mix to combine.  
Add mint and mix.
Add more salt and pepper if necessary.
Add the bunch dill to colour the mixture and season, mix at full speed. Use warm. 

FENNEL BEURRE BLANC Ingredients

2 shallots
50 g confit fennel
1 drop of lemon juice
1 tbsp olive oil
200 g bordier butter
corn starch
salt

Procedure

Mince shallots and confit fennel, sweat them in the lemon juice and olive oil. Let reduce and whisk in the butter little by little. Strain and thicken with a touch of corn starch. Serve hot.