Recipe Slow-cooked barbel, rape greens, roasted rapeseed, yuzu

To prepare this dish

Ingredient list

Barbel

2 pieces barbels
1 liter roasted rapeseed oil

Brine solution

2 litres water
400 g sea salt
200 g sugar
1 pod garlic, thyme, bay leaf, juniper berries,coriander seeds

Rape garnish

10 young rape greens

Yuzu gel

100 g yuzu juice (or rhum, depending on which you prefer)
1,5 g agar agar

Sauce

1 L fish stock
1 L Excellence cooking cream 35% fat
QS rapeseed shoots
100 g roasted rapeseed oil

Decoration and finishing touches

100 g roasted rapeseed
QS rapeseed flowers

Elle & Vire products used

Excellence cooking cream 35% fat

The recipe,
step by step

1. 1

   Barbel

   • Scale and gut the barbels.
   • Remove the filets and carefully remove the bones.
   • Remove the skin and all of the bloody parts then brin the filets for 15 minutes.
   • Rinse under running water for 15 minutes.
   • Dry the filets on paper towels then roll up in plastic wrap, skin side in, to form a uniform cylinder.
   • Cut each cylinder into identical 60 g pieces.
   • Deep fry at 56°C for 15 minutes in the roasted rapeseed oil to bring out all the flavour of the fish.
2. 2

   Brine solution

   • Bring the water to the boil, add the salt and sugar followed by the remaining ingredients.
   • Let cool and store in the refrigerator.
3. 3

   Rape garnish

   • Blanch the rape greens in salted water until tender. 
   • Remove the stems.
   • Roll up the compressed rape greens in one leaf.
   •  Shape into bundles of rape green stems, tying them up with a chive.
   • Cut into 2 cm long pieces.
   • Deep fry a few leaves of rape greens at 140°C in neutral oil.
   • Transfer to oil absorbing paper and season.
4. 4

   Yuzu gel

   • Heat the yuzu juice, add the agar-agar and bring to the boil.
   • After 1 minute, strain through a fine-meshed conical sieve and refrigerate.
   • Once the jelly has set, mix with a hand blender to obtain a gel.
   • Fill a dropper with the yuzu gel for decorating the plate.
5. 5

   Sauce

   • Cook the rape green in boiling salted water for 7 minutes.
   • When cooked, glaze in butter to preserve the chlorophyll.
   • Purée to obtain a green paste. 
   • Reduce the fish stock by 3/4.
   • Add the cream and reduce by another 3/4. 
   • Purée the two mixtures in a blender and with it running, drizzle in the roasted rapeseed oil to emulsify.
   • Correct the seasoning and let cool. 
   • Reheat at the last moment so as not to lose the chlorophyll green.
6. 6

   Decoration and finishing touches

   • Place the cooked barbel in the centre of the plate and cover with roasted rapeseeds.
   • On the right, place a few bundles of compressed rape green leaves.
   • Finish off with a few drops of yuzu gel, two deep-fried leaves and the rape flowers.

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A few words about the author…

Christophe Hay