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Modern "Bouillabaisse"

Parker Hallberg
We are taking the flavors of Bouillabaisse and using techniques from Michelin Star restaurants to create a modern Bouillabaisse dish.
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Course entree
Cuisine French
Servings 4 people

Ingredients
  

Fish

  • 2 ea Loup de Mer
  • 12 ea Clams
  • 12 ea Mussels
  • 8 ea Shrimp
  • 4 ea Scallops

Shellfish Liquor

  • 4 oz Water
  • 1 oz Dry White Wine
  • 2 ea Lemon Peel
  • 3 sprigs Thyme
  • 1 ea Bay leaf
  • 1 clove Garlic, smashed

Broth

  • Reserved Shrimp Shells
  • 3 tbsp Avocado oil
  • 1 ea Leek, cleaned & cut into 1 inch pieces
  • 1 ea Carrot, Peeled, 1/2 inch pieces
  • 1 ea Fennel head, 1/2 inch pieces save fronds for garnish
  • 2 cloves Garlic, halved
  • 3 tbsp Extra Virgin Olive Oil
  • 2 pinches Espelette sub with Cayenne
  • 2 large pinches Saffron
  • 2 ea Tomato, chopped
  • Reserved selfish llquor around 3 oz
  • 3 qt Water
  • 2 oz Pernod sub with white wine or vermouth
  • 2 ea Bay leaf
  • 2 stock Fennel fronds
  • 5 sprigs Thyme
  • 4 strips Lemon peel

Rouille

  • 1 ea Garlic clove
  • 1 ea Red bell pepper
  • 1 ea Egg yolk
  • 6 g Lemon juice
  • pinch Saffron
  • pinch Smoked paprika
  • 8 oz Extra Virgin Olive Oil
  • TT Lemon & Salt

Saffron Tuile

  • 7 oz Water
  • 1 tbsp Saffron
  • 1 tsp Smoked paprika
  • 3.5 oz Avocado oil
  • 1 oz Flour

Smoked Paprika Oil

  • 1 tbsp Smoked paprika
  • 4 oz Avocado Oil

Sauce

  • 12 oz Broth
  • 1.5 oz Extra virgin Olive Oil
  • 1.5 tsp Soy lecithin
  • tt Lemon jice
  • tt Salt

Garnish

  • Fennel fronds
  • Fennel flowers
  • Maldon salt

Instructions
 

CLEAN FISH

  • For the fish, you want to use a flakey white fish like rock fish or sea bass. I'm using Loup de Mer which is the French name for Branzino. Start by inserting the tip of your knife into the vent by the pelvic fin. Move your knife up the belly of the fish towards the head, then use your hands to remove the entrails. Run your knife along the spine of the fish to break the air blatter, then rub your finger down the spine under running water to remove all the blood. To prevent scales from flying everywhere, I like to use a Japanese technique known as sukibiki. Using a sharp knife, cut in between the skin and the scales cutting towards the head. Once I have done this to the whole fish, I like to run my knife over the fish to make sure that I removed all the scales.
  • To filet, cut in between the gill plate and the body at an angle on both sides, then pull the head back to remove. To get the most  meat off the fish, use the heel of the knife oCut the rib bones, and with the back of the knife resting on the spine of the fish. Flip the filet over and remove the rib cage and belly, then use fish tweezers to remove the pin bones. Following the same angle as the head, cut the filets in half on a bias, then trim the filets so that they all have clean cuts. Use the heel of the knife to split the head in half, then push on the eyes to remove both the eyes and the brain of the fish, then give them a rinse in cold water which will stock a cleaner fish flavor. Store the filets, trim and bones off to the side.
  • To clean the clams, purge them in cold salt water for 30 minutes to remove all the sand. This isn't necessary for the mussels, but right before you cook the mussels, i like to remove the beard. Right before you cook them, check any open ones by holding them shut for 5 seconds. They will open to breathe, if they never close, they are dead and should be tossed. Measure out 4 oz water, 1 oz white wine, 2 strips of  lemon peel, 3 sprigs of thyme, 1 bay leaf and 1 garlic clove smashed. Heat a wide pan with a lid over high heat. Once it starts to smoke, add the clams and mussels followed by the cooking liquid. Cover the pan quickly to steam them. As soon as they open, individually remove them from the pan and continue cooking until they are all open. Use a spoon to remove from the shell. For the clams, be sure to remove the abductor muscle, frill then cut the bottom and squeeze out the food from the stomach. For the mussels, make sure the abductor muscle is removed and siphon with any remaining beard. Save the clams, mussels and cooking liquid off to the side.
  • For the shrimp, run your finger along the feet from the tail towards the head. Remove the shell right above the tail which will cause the rest of the shell to come right off. Break the shell then pull on the tail to remove. Using scissors, cut the tail which will allow you to easily pull out the vein with tweezers. Insert a skewer into the shrimp for an elegant presentation. 
  • Remove the abductor muscle from the side of the scallop. Scallops have a small side and a large side that slopes down. One thing we always did at The Modern is place the scallops large side up with the slops all facing the same way.

Broth

  • Add in vegetable oil with shrimp shells over medium high heat until shells turn dark pink about 5 minutes. Turn down the heat to medium low and add the leek, carrot, fennel, extra virgin olive oil, garlic, to a heavy bottom pan and lightly brown, 8-10 minutes.
  • Add in the saffron and espelette and lightly toast, then add in the tomatoes and cook for two minutes or until the water from the tomato has evaporated.Add in the bones, trim, shellfish liquor, Pernod and water then cook at a simmer for 30 minutes.Add in the bay leaf, fennel fronds, thyme, lemon peel and cook for 15 minutes. Turn off the heat and let the pot sit for 15 minutes to let any sediment fall to the bottom. Strain through a colander over a bowl, then through a sieve and set off to the side.

Rouille 

  • Roast the pepper over stove, being sure to char all the skin. Place into a container to allow the pepper to steam, then remove all the skin, seeds and stem. It helps to use a bowl of water to rinse all the skin and seeds away. Dice up half the roasted pepper and the garlic, then place in a food processor with the egg yolk, lemon juice, saffron and smoked paprika to a food processor and blend. Stream in the Extra virgin olive oil to create an emulsion then finish with salt and lemon if needed.

Saffron Tuille

  • Place saffron and paprika into a container with hot water between 160-170 F or 71-76 C to bloom for 5 minutes.
  • Add in the oil and flour then use an immersion blender to combine.Heat up a non-stick pan on medium heat, using a ¼ cup, pour the batter around the pan.Once the lace has formed, flip the tuile to cook the top for 10-20 seconds.
  • Lay on a tray with paper towels to dry. If the batter is too thick, you may have to adjust with a little water.

Smoked Paprika oil

  • Place the paprika and oil into a blender, blending until the canister starts to get warm, about 2 minutes. Ideally, leave the oil and paprika together for 24 hours before straining to intensify the flavor.

Sauce

  • Reduce the broth by half, then add in the extra virgin olive oil, lecithin and blend. Season the foam with lemon juice and salt to taste.

Al a Minute

  • Place some smoked paprika oil on a tray or pan, with the fish, season the flesh side, and brush the top with oil. Cook the fish skin side up in  a 250°F/ 121C  oven until just cooked through, about 12 minutes. Warm the broth on low heat. Season the shrimp and scallops, then cook on gentle heat. The shrimp will take around a minute, with the scallops taking two. Flip the scallops halfway through. Remove the skewers from the shrimp and slice the scallop in half across the middle. To prevent fishing out the clams and mussels, heat them in a small pot just until warm. Under a low broiler, warm up your plates along with the bass, scallops, and shrimp, just until warm, about 15 seconds.

PLATING

  • To plate, buzz the warm foam, then place onto the plate. Top the fish with some Maldon salt, then add the Loup de Mer. Place two shrimp with the scallop in the middle of the plate and three mussels and clams around. Follow up with five dots of rouille, smoked paprika oil, three pieces of saffron tuile, then garnish with fennel fronds and fennel flowers.
Keyword Bouillabaisse, michelin recipe, Michelin Star Recipe