Ingredients for 4 people
For the potatoes soup:
• 190 g of pealed potatoes “Agria”
• 75 g of the water where potatoes were cooked
• 75 g of olive oil “Huile des Orgues” from Ille sur Têt
• 75 g of cream
• 75 g of chicken stock
• ¼ of yellow lemon juice
For the garnish:
• 120 g of cabbage leaves (green and yellow leaves)
• ¼ of a bunch of chervil
• 60 g of shallot
• 150 g of butter
• QS de powder à tempura
• 1 wild sea bass of 1.2 kg
Salt, white pepper and white pepper mignonette
Preparation:
• Potatoes soup:
Cut the potatoes in small pieces and cook them lightly, covered with water, starting cold. Then, mix them with 75 g of the water, liquid cream and the chicken stock. Finally add the olive oil. Add lemon juice and salt. No pepper.
• Cabbage leaves:
Cut the cabbage leaves and cook them in salted boiling water, but not too much. Cool them in iced salted water and cut them in strips, not too thin.
• Shallots:
Cut the shallots in rings of 0.45cm, boil them, cool them, dry them with absorbent paper. Dip them in flour and fry in oil. Drain and add salt.
• Fish:
Prepare the fish by removing the bones and isolate the fillets. Cut in 4 portions of 130 g.
Cook the fish in an oven at 150°C for 7 minutes.
• Showing:
Quickly fry the cabbage in olive oil.
In the middle of the soup plate, place the cabbage. Remove the skin of the sea bass and place the fish on the cabbage. Put the potatoes soup around while it is warm and foaming. Add some “fleur de sel” and white pepper. Finally, add some drops of olive oil on the soup, a nice bunch of chervil and the fried shallots.
Tip: add some truffle to the potatoes soup
Key Points:
• Temperature of the fish
• Seasoning of the soup
• Crispy shallots
NB Andreu Coma Roca was the Chef at the restaurant of the Chateau de Riell in Molitg les Bains (66)
