WOMANITY
Sea bream tartare, hazelnuts and grapefruit zest,
cocoa bean mousseline, caviar de France
Fig chutney juice
Makes 4 hors d’oeuvre
Preparation time: 20 min.
Cooking time: 20 to 25 min. (not including the preparation of the mousseline and chutney to be done the day before)
Cocoa bean mousseline
- 200g (1 cup) of fresh beans (or 150g (3/4 cup) of dried beans)
- 80g (1/5 lb) of French country ham
- 1 carrot
- 1 onion
- 1 small branch of celery
- 1 garlic clove
- 1 bouquet garni
- 1 quart of poultry bouillon (otherwise, water)
- 20g (1/10 cup) of duck fat
- 20ml (1.1/3 tbsp) of liquid cream
- 2ml (1/2 tsp) of olive oil
- Salt
- Espelette pepper
If the beans are dried, soak them in a large bowl, covering well with water and let sit overnight in the refrigerator.
Dice the ham and chop the carrot, onion, garlic clove and celery into large pieces. In a cast iron crockpot, fry these ingredients in the duck fat.
When the mixture is slightly browned, add the beans, bouquet garni and pour in the poultry bouillon (Do not add salt or pepper as this toughens the skin of the bean).
Let cook: 20 minutes for fresh beans, 40 minutes for dried beans.
Once the beans are cooked, season with salt and Espelette pepper and let cool.
Separate the beans from the rest of the garnish and blend them in a mixer with two tablespoons of natural stock.
Sift the mixture into a fine puree.
Add the cream and olive oil, season with salt and Espelette pepper.
Sea bream tartare
- 200g (7oz) of sea bream
- Grapefruit zest
- Juice from 1/4 of a grapefruit
- 20g (1/10 cup) of hazelnuts
- 5ml (1tsp) of olive oil
- Salt
- Espelette pepper
Coarsely chop the flesh of the sea bream with a knife, then season with salt and Espelette pepper in a small bowl.
Add the olive oil, crushed hazelnuts, zest and grapefruit juice according to taste and mix gently.
The little extra: fig chutney
- 350g (2.1/4 cups) of fresh black figs
- 175g (1 cup) of dried figs
- 100g (1/2 cup) of white wine vinegar
- 150g (2/3 cup) of Montbazillac wine
- 100g (1/2 cup) of granulated sugar
- 100g (1/3 cup) of mountain honey
- 1g (1/2 tsp) of crushed bell pepper
- 2g (4/5 tsp) of ground cinnamon
- Juice from 1/2 a lemon
- Orange zest
Cut the fresh figs into 8 sections and cut dried figs into large pieces.
Mix the fresh figs, sugar and lemon juice, then let macerate one hour.
In a separate bowl, combine the dried figs and wine.
Bring the vinegar and honey to a simmer in a pan and reduce by half.
Add in the spices, wine, zest, dried figs and macerated fresh figs.
Bring to a boil, cook for 5 minutes and let cool.
Tip from the Chef: It is always better to prepare a chutney about two weeks before serving to allow the spices and fragrances to develop.
Presentation
- 12g (3 tsp) of French caviar
- Borage leaves (optional)
Cut out four quenelles of sea bream tartare with a pastry cutter and display them on four small plates.
Place 3g (4/5 tsp) of caviar on each quenelle and add a piece of silver leaf and a few borage leaves as decoration.
Add a wisp of green bean mousseline.
Taste as is at first, then top with a thin line of fig chutney jus.
Bon appétit!
LoL, Sandra