For
20
servings
Lobster reduction
1000 ml fish fumet
200 g lobster shells
300 ml Chardonnay wine
100 ml vermouth
100 ml brandy (vieux)
70 g carrots
100 g celery
50 g shallots
1 lemon
100 g coral (lobster roe)
Salt
Champagne cream sauce
200 ml Debic Culinaire Original
300 ml fish fumet
200 ml champagne
Parsley purée
100 g parsley
20 ml water
2 g salt
1 g xanthangum
Preparation
For the reduction, take some basic lobster fond and reduce towards 1/10 of the volume.
Bliz in the coraille and season with salt, lemon juice and reserve in the refrigerator.
For the sauce, heat the fish fumet and add the Debic Culinaire Original.
Technique
Reducing
This technique shows you how to reduce a sauce to the desired consistency in only 3 simple steps.
-
Add the cooking cream to the gastrique and fond
-
Boil the sauce until the desired consistency under constant whisking
-
Check the thickness of the sauce and serve
For the parsley puree, shortly blanche the parsley.
Blender the parsley in a food processor together with the water.
Pass through a fine sieve and blender in the xanthan gum.
Pass through a fine sieve and reserve.
Finishing touch
Serving suggestions
Poach the fish in the salted butter on low temperature.
Pat dry and place it in the middle of the plate.
Arrange the champagne sauce on top of the fish and garnish with a few small dollops of parsley purée and lobster reduction.
Plate and garnish with a sprig of dill.
