Catfish with apple, horseradish, and dashi yuzu vinaigrette
For 10 servings
1 kg catfish
1 l of water
10 g of salt
500 ml Debic Culinair Original
500 g creamy horseradish
10 g gelatin
6 g salt
500 ml of fresh apple juice
1 g agar
0.1 g green colour Sosa
50 g flat-leaf parsley
50 g chives
250 ml sunflower oil
150 g Dijon mustard
150 ml Chardonnay vinegar
150 g pasteurized egg yolks
10 g of salt
150 g catfish
100 ml milk
3 g bay leaf
50 g sour cream
3 g chives
1 g lemon peel (to taste)
3 g salt
1 g white pepper
20 g kombu seaweed
10 g dried bonito flakes
1 l water
30 g fresh coriander
30 ml sunflower oil
5 ml Yuzu juice (to taste)
Mix water with salt.
Clean, bone, and filet the catfish and place it in the brine for 30 minutes.
Wrap the fillet in a plastic foil and create a cylinder-shaped ballotine.
Leave overnight in the fridge.
Remove the foil, place the ballotine in a container and cover with a plastic foil.
Smoke with a smoking gun for 30 minutes.
Mix the cream with horseradish and leave to infuse.
Straining through a sieve, add soaked gelatin, salt and heat to dissolve the gelatin.
Pour into semi-sphere moulds and freeze.
Remove frozen halves from the moulds, stick together to create a ball and secure with a toothpick.
Soak in an apple gel and let the gel set in the fridge.
Heat the apple juice with the agar to dissolve.
Add a few drops of green colorant and cool to 40 ° C.
Blanch the herbs in boiling water and cool in ice water.
Drain and dry the herbs, blend well with the oil and straining through a sieve.
Mix the egg yolks, mustard and vinegar, gradually whisk the herb oil to make mayonnaise.
Bring milk with bay leaves to a boil, season with salt, add catfish and poach at low temperature.
Drain and let it cool.
Combine the catfish with the rest of the ingredients and season to taste with lemon zest, salt and pepper.
To prepare dashi, bring the water to a boil, add kombu, bonito and leave to steep off the heat for 30 minutes.
Straining through a sieve and cool.
Blanch the coriander in boiling water and cool in ice water.
Drain and dry the coriander, blend well with the oil and straining through a sieve.
Mix coriander oil with dashi and season with yuzu.
Dress ballotine of catfish vertically onto the plate.
Dress with the herb mayonnaise.
In a small cutter, arrange the brandade and put a piece of rye bread on top.
Finish with the sphere of horseradish and apple.
Garnish with the flowers and poor the vinaigrette in the bottom of the plate.