Rockfish in a Chilled Light Saffron Consommé, with Crab, Zucchini and Iranian Caviar
- 4 1/2 pounds Mediterranean rockfish (red scorpion, conger eel, weever, sea wrasse, etc.) (2 kg)
- 5 fresh tomatoes, very ripe
- 2 white onions
- 1 head garlic
- 1 fennel bulb
- 1/2 leek, white part only
- 1 sprig dried wild fennel
- 5 parsley stems
- 1/2 bay leaf
- 1 sprig thyme
- 5 basil stems
- 1/2 cup cooking olive oil (10 cl)
- 12 saffron pistils
- 1/2 Espelette pepper
- coarse gray sea salt
- 2 crabs
- 10 1/2 ounces zucchetta (300 g)
- Cooking olive oil
- Fleur de sel
- 2 3/4 ounces de royal light Iranian osetra caviar (80 g)
- 7 ounces bread, crust removed (200 g)
Step 1: Rockfish Consommé
Scale and clean the fish, removing the gills and eyes. Slice the fish into several pieces if necessary.
Peel and wash all of the aromatics and thinly slice.
Heat the olive oil in a pot and sweat the aromatics, without the herbs. When they have simmered for a while but before browning, add the fish, and then the thyme, bay leaf, dried fennel, and the basil and parsley stems. Season with coarse gray sea salt, moisten with 2 1/2 quarts (2.5 liters) of water, bring to a boil and simmer over a low heat, straining often.
After cooking for 25 minutes, remove from the heat, add the Espelette pepper, and let sit for 10 minutes.
Filter the rockfish soup through cheesecloth, without pressing, pour it into a russe, and clarify immediately.
Step 2: Consommé Clarification
Wash and thinly slice the green leek portions. Dice the tomato and “break” the egg white slightly using a whisk. Combine these ingredients, add a pinch of coarse gray sea salt, and mix.
Bring the rockfish consommé to a boil, and pour the clarification into it, stirring quickly, then turn down the heat. Allow all of the elements to rise to the surface and cook for 5 minutes.
Check the seasoning, strain the clarified consommé delicately through cheesecloth into a stainless steel receptacle, and place on a bed of ice. When cold, add the saffron pistils and refrigerate until it sets like gelatin.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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