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Ingredients
(4 people)
Lobster Broth
- 9 ounces lobster shells (255 g)
- 1¾ ounces onion, chopped (50 g)
- 1¾ ounces fennel, chopped (50 g)
- 1¾ ounces carrot, chopped (50 g)
- 1¾ ounces shallot, chopped (50 g)
- 1/4 cup olive oil (50 ml)
- 1 bouquet garni
- 2 cloves garlic, degermed and crushed
- 2 cups fish stock (500 ml)
- 1½ teaspoons tomato paste
- 1 pinch coarsely ground pepper
Sea Urchins
Fennel Cream
- 3 ½ ounces fennel, thinly sliced (100 g)
- 2 ¾ ounces onion, thinly sliced (75 g)
- 3 tablespoons butter (40 g)
- 1¼ cups fish stock (300 ml)
- 1 pinch fennel seeds
- 1 star anise pod
- 2⁄3 cup light cream (150 ml)
- 2 tablespoons lemon juice (30 ml)
Plating
Instructions
Step 1: Lobster Broth
Sweat the vegetables in some of the oil with a pinch of salt. Add the bouquet garni and garlic. Cook for 4 minutes without browning.
This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits
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