Recipes – Bouillabaisse Revisited by Chef Christoph Schmidt*

Recipe for 4 people

*The MOF (Meilleur Ouvrier de France) Christophe Schmidt is Head Chef at Terre Blanche Resort in Tourettes in the Var.

Ingredients

Iodized Sabion

4 egg yolks and 20 cl dry white wine

2 pieces of shallots

20 cl olive oil

1 gram of saffron

1 clove garlic

1 lemon

100 grams of Salicornia

fish soup

0.600 kg of rock fish

20 cl of pastis

1 gram of saffron threads

40 grams of fennel

25 grams carrots

30 gm of onions

250 grams tomato

50 grams of potatoes

25 grams of tomato puree

1 sprig of thyme

½ head garlic

10 cl olive oil

painting

4 pieces of red mullet, each weighing 150 grams

2 aiguillettes for John Dory

1 squid 150/200

2 flowering zucchini

4 pcs amandine potatoes

2 grams of saffron

Garlic, basil, salt, pepper split

Preparation

Iodized Sabion

Peel and cut shallots. Reduce it with white wine and saffron. Add egg yolks, beat in saponin, then emulsify with olive oil. Season with minced garlic clove, chopped salicornia and chopped cooked squid head. Adjust seasoning with lemon peel and juice.

fish soup Rinse the rockfish and marinate for 30 minutes with saffron, pastis and aromatic garnishes (carrots, onions, potatoes, fennel, garlic, thyme). Lightly fry the rockfish in olive oil, then add the aromatic garnish and tomato puree. Sweeten with the pasta that was used for the marinade, then submerge the fish in clear water. Cook for 30 minutes on low heat. Pass the fish soup through a vegetable grinder and reduce by a third. Finish the seasoning and frosting the soup with a drizzle of pastis and olive oil.

painting

Lift the red mullet while keeping the two strips attached to the tail. Bone removal. Season the red mullet with salt and split pepper and recombine by placing a basil leaf in the center. Bake for 5 minutes at 160°C with a little olive oil. Slice the John Dory eagles into 2. Season with salt and split pepper, then cook on the grill on each side. Wash the squid, cut the inner flesh gently with a knife and season with salt and split pepper before quickly slicing the striped part. Then flip it for a few seconds to form a roll. Save the heads for the sauce. Cut the zucchini balls into two pieces and season them, then cook on the grill.

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