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Krug
Krug & Heiko Nieder
19 Octobre 2018
RASCASSE WITH CURRY, COCONUT, DRIES APRICOT, BEETROOT AND DILL 

Rascasse
1 piece Rascasse à 2 kg (with head and fins)
Himalaya salt
Maldon sea salt
 
-Clean the fish, remove the scales and the fins
-Fillet the Rascasse, Keep head and carcasses
-Halve the fillets again, season with salt and cook at 85°C in steam for 5-7 minutes
-Then rest for 5 minutes at 72°C in the holdomat
-Some Maldon sea salt on top
 
Coconut-Curry-Sauce
Raskasse carcasses, chopped
Raskasse head
sunflowerseedoil
20 g garlic, finely cut
100 g shallots, finely cut
20 g ginger, finely cut
100 g coconut shavings
2 g Curry Jaipur
7 g curry paste, red
400 g tomatoes, finely cut
120 g beetroot, finely cut
80 g dried apricot, finely cut
0,5 L coconutmilk
1 L chickenstock
1 leaf bay leaf
0,5 bn terragon
0,5 bn basil
2 piece lemongras
4 piece lime leaves
1 piece lime (juice)
Himalaya-salt
 
-Remove gills and eyes from the Rascasse head. Roast the head at 200°C in the oven
-Slowly sweat the garlic, shallots and ginger in the sunflowerseedoil
-Add the coconut shavings and roast everything together
-Add curry powder and curry paste and lightly roast 
-Add Rascasse carcasses, the roasted head and all other ingredients
-Boil all together once. Then simmer the sauce for about 1 hour.
-Strain, possibly slightly reduce, taste
 
Beetroot
2 piece beetroot
 
-Wash beetroot, beat in aluminum foil and cook in the oven at 180°C for about 3 to 4 hours
-Then peel and bring to desired shape
 
Beetroot pickle stock
100 g water
50 g rice vinegar
15 g Mirin
5 g salt
5 g sugar
 
-Marinate pieces of beetroot for at least 12 hours in the pickle stock
 
Beetroot puree
-Finely puree the left over, pass through a sieve, season to taste and fill into a suitable squeezing bottle
 
Curry-Crème frâiche
50 g Crème fraiche
1 g Curry Jaipur, lightly roasted
Himalaya salt
lime
 
-Mix everything together and fill into a suitable squeezing bottle
 
Dill oil
100g dill
30 g spinach
80 g sunflowerseedoil
 
-Mix all ingredients together in Thermomix to 80°C
-Then strain it, fill into a piping bag and hang it up, so that the oil seperates from liquid
-Let the settled liquid flow out of the piping bag through a small hole in the tip
-Fill the resulting dill oil into a container and refrigerate until ready to use
 
Coconut gel
210 g coconut gel
15 g lemon oil
3 g Agar
27 ml Batida
salt, sugar, lime
 
-Mix all ingredients, bring to the boil together and let cool
-Mix the resulting puree finely, strain it, season to taste and fill into a suitable squeezing bottle
 
Lime oil vinaigrette
150 ml chickenstock reduced to 100 ml
60 ml lime olive oil
2 g lime juice
 
-Stir the lime olive oil into the reduced chickenstock with a spoon (not with a whisk so that it stays clear)
 
Other ingredients
1 piece lime zest
2 box Blutampfer cress
1 tb dried apricot, finely cut
0,5 bn dill, plucked
1 tb beetroot powder
1 tb Curry-Furikake, mixed
 
 
To arrange
-Arrange all ingredients except the fish ring in a deep dish
-Place the steamed Rascasse in the middle and cover it with the frothy sauce



 

The Dolder Grand
Kurhausstrasse 65
8032 Zürich
Switzerland

Tel +41 44 456 60 00

www.thedoldergrand.com

 
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