{"id":14195,"date":"2019-10-21T10:00:41","date_gmt":"2019-10-21T08:00:41","guid":{"rendered":"https:\/\/blog.matferbourgeat.com\/?p=14195"},"modified":"2023-01-26T12:23:27","modified_gmt":"2023-01-26T11:23:27","slug":"recette-de-bar-a-la-caribeenne-marinade-a-la-pate-dachiote-gremolata-au-manioc-croustillant-gnocchi-de-mais-doux-et-ecume-de-fumet-de-poisson-infusee-a-la-coriandre","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2019\/10\/21\/recette-de-bar-a-la-caribeenne-marinade-a-la-pate-dachiote-gremolata-au-manioc-croustillant-gnocchi-de-mais-doux-et-ecume-de-fumet-de-poisson-infusee-a-la-coriandre\/","title":{"rendered":"Caribbean inspired seabass by Margarita Vaamonde"},"content":{"rendered":"\t\t
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<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients for the Caribbean Inspired Seabass, Achiote Paste Marinade, Crispy cassava, Sweet Corn Gnocchi with Fish Fumet Foam<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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FISH<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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2 Seabass Fillet about 180gr each
10gr Achiote or Annatto Paste
50ml Freshly squeezed orange juice
2tbsp Olive oil
Salt and Pepper, to taste
Smoke Gun
(I used Applewood chips in mine)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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CASSAVA AND HERBS GREMOLATA<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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250gr Cassava
1 small bunch fresh Coriander
1 small bunch fresh Parsley
2 tbsp Olive oil
\u00bd Lemon, juiced
Salt and pepper, to taste<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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SWEET CORN GNOCCHI<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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300gr Sweet corn kernels
80gr Sugar
5gr Salt
80gr Kuzu (thickening agent)
Smoke Gun
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CORIANDER INFUSED FUMET FOAM<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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100ml Fish stock (with the seabass head and bones)
50ml Cooking cream
Fresh coriander, small bunch, stems only
1 tbsp Lemon juice
1 tsp Soy lecithin
Salt, to taste<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Marinate fish<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tPorter \u00e0 \u00e9bullition tous les ingr\u00e9dients et cuire pendant 2 minutes.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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For the Achiote Marinate, mix in a bowl the achiote paste, orange juice, olive oil, and whisk until all ingredients are incorporated.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tPut the fish fillets inside the mix and allow them to marinate for at least 25min.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Smoked corn gnocchi\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tFor the smoked corn gnocchi, fill a pot with water, bring it to a boil and add the sugar and salt.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tAdd the corn kernels and let them cook until tender. Strain the corn and keep some of the cooking liquid on the side (about \u00bd cup).\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tBlend the sweet corn and then pass the mixture through a fine chinois to achieve a smooth puree. Keep on the side.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tIn another pot, add the reserved cooking liquid and the Kuzu, whisk to incorporate and add the corn puree to the mix.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tPlace the pot at medium heat and start to whisk until it begins to boil. It will start to thicken up, keep whisking until the puree is so thick it starts to separate from the pot.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Once this is achieved, remove from the heat and pour the mixture into a piping bag.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\n\nMake an ice bath, cut the tip of the piping bag (about 4 cm).\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tStart to pipe the \u201cgnocchis\u201d inside the iced water. Let them sit there for about 5 min till they\u2019re solid and remove them from the water. Keep in a separate container and reserve.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gremolata\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tFor the gremolata, peel the cassava and pass it through the biggest part of a micro-plane, to make thin flakes.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tRinse them in ice water, dry them with a paper towel and deep fry them until golden and crispy. Add some salt and reserve.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sauce\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tChop the fresh parsley and coriander thinly and put them in a bowl with some lemon zest, olive oil, lemon juice, salt and pepper. Keep this mix and right before serving the dish, fold inside the mixture the crispy cassava flakes.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Fish fumet foam\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tFor the foam, put in a sauce pot the fish fumet, cooking cream, salt, pepper and lemon zest and juice. Put it in medium heat and let it break to a boil. Add the soy lecithin, mix it well. Before serving. Put the warm mixture in a sauce pot or a tall container, where you can start to mix it with the hand blender. Put the container (or pot) to a 45-degree angle and keep only half of the mixer inside the liquid. The idea is to generate as many bubbles as possible. Once you have enough of them and they\u2019re stable then you can add it to your dish. Serve immediately.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cooking Fish<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In the other pan, cook the marinated fish with some olive oil, sear both sides of the fish, and finish it with some butter and lemon juice at the end. But it in the oven for 3 minutes or until the fish is fully cooked.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Assembly\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tTo serve, put the corn gnocchi in the bottom, place the cooked fish fillet and pour the fresh gremolata on top of the fish. Top the dish with the lemon foam and serve. Enjoy!\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>
<\/div>
RECETTE DE LA TARTE AUX POMMES PAR C\u00c9DRIC GROLET<\/div>
R\u00e9alisez la tarte aux pommes de C\u00e9dric GROLET, quand beaut\u00e9 rime avec simplicit\u00e9<\/div><\/div><\/div><\/div>
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<\/div>
A la rencontre du Chef Eric Delerue : visite du restaurant le Cerisier en Ville \u00e0 Lille<\/div>
Apr\u00e8s 32 ans \u00e0 la campagne, le restaurant du Chef Eric Delerue s'offre un rajeunissement en d\u00e9m\u00e9nageant \u00e0 Lille. C'est la renaissance du restaurant devenu le Cerisier en Ville. <\/div><\/div><\/a><\/div>
<\/div>
<\/div>
Recette Mont-Blanc de la boutique C\u00e9dric Grolet Op\u00e9ra par Yohann CARON<\/div>
R\u00e9alisez la recette du Mont-Blanc de la boutique C\u00e9dric Grolet Op\u00e9ra r\u00e9alis\u00e9 par le talentueux Yohann Caron <\/div><\/div><\/a><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Discover the Caribbean inspired seabass by Margarita Vaamonde<\/p>\n","protected":false},"author":8,"featured_media":28542,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[90,87],"tags":[],"post_folder":[510],"class_list":["post-14195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-recipes","category-chefs-spotlight"],"acf":[],"yoast_head":"\nCaribbean inspired seabass by Margarita Vaamonde - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"ngredients for the Caribbean Inspired Seabass, Achiote Paste Marinade, Crispy cassava, Sweet Corn Gnocchi with Fish Fumet Foam\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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