CHILLED BOUILLABAISSE MARSEILLE

By BobD

Ingredients

• Mussels, steamed 8 each
• Littleneck clams, steamed 16 each
• U-10 scallop 4 each
• Monkfish 8 Oz
• Rouget 8 Oz
• Bouillabaisse gelée 4 portions
• Fennel salad 1 C
• Saffron rouille foam 8 Oz

Details

Servings 4
Adapted from plateonline.com

Preparation

Step 1

1. Steam mussels and clams; sauté scallops, monkfish and rouget until cooked thoroughly, but not tough. Reserve all seafood, refrigerated, to chill.

2. Top chilled bouillabaisse gelée (once firm) with fish and shellfish.

3. On top of shellfish, place the fennel salad.

4. Garnish with saffron rouille foam, either directly on top or off to the side.

Notes:
You can also garnish with fresh herbs such as parsley, chives and cilantro.

BOUILLABAISSE GELÉE

Yield: 2 C

Fennel 2 Oz
Shallot 2 Oz
Tomato 4 Oz
Garlic cloves 2 each
Saffron 1 pinch
Chiles, dried 1 each
Orange, rind of 1/2 each
Monkfish, on the bone cut into medallions 8 Oz
Lobster carcasses 2 each
White wine 1 C
Chicken stock 2 C
Lobster stock 2 C
Egg whites 1 each
Gelatin sheets 2 each

1. Sweat fennel, shallots, tomato and garlic in a stockpot. Add saffron, chiles and orange rind pieces

2. Roast monkfish and lobster carcasses.

3. Add wine and stocks and reduce to 2 cups. Strain broth.

4. Whip egg whites and add to broth; bring to a simmer. (This process is to clarify liquid. Loose particles will rise to the surface and cling to the egg whites.)

5. Once clarified, scoop out egg whites and caught particles and pass clarified liquid through a fine-mesh sieve.

6. Add gelatin sheets to liquid. Pour into single-serving bowls or plates and chill.


SAFFRON ROUILLE FOAM

Yield: 8 Oz

Lobster stock 1 C
Olive oil 1 Oz
Saffron 1 pinch
Lemon rind pieces 2 each
Garlic cloves 1 each
Espelette pepper (see note) to taste
Egg whites 3 Oz

1. Combine lobster stock, olive oil in a small pot. Add saffron, lemon rinds, garlic and espelette. Bring to a boil and reduce to a high simmer.

2. Heat until liquid is reduced by 1/2, then strain through a fine-mesh sieve. Reserve, refrigerated.

3. Just before using, mix in egg whites and pour liquid into an ISI foam canister. Add 2 chargers.

Notes:
Espelette pepper (piment d'espelette), is a spicy ground dried red pepper from the basque region of france.