Tastes & Traditions: "Cod, Butternut Squash and Black Garlic Rouille" by Chef Jean-Baptiste Lavergne-Morazzani

Tastes & Traditions

 

COD, BUTTERNUT SQUASH AND BLACK GARLIC ROUILLE BY CHEF JEAN-BAPTISTE LAVERGNE-MORAZZANI

January 14, 2018

Butternut Purée

1 kg Butternut Squash
75 g Unsalted Butter
Salt
Pepper

Peel the butternut squash, remove the pulp and roughly slice. In a gastro pan, spread the pieces uniformly and sprinkle with a little butter. Season with salt and pepper, cover with aluminum foil and bake in an oven at 170°C (340°F) for about 1 hour. Once baked, remove the aluminum and finish drying for 15 minutes. Blend to obtain a smooth purée. Adjust seasoning if necessary.

Butternut Pickles

300 g Butternut Squash
150 g Rice Vinegar
45 g Sugar
75 g Ginger, finely sliced

Peel the butternut squash. Use a mandolin to cut very thin slices. Then use a dough cutter to cut shapes as you choose.

Make the ginger vinegar: boil the rice vinegar with the sugar. Once boiled, add the finely sliced ginger, infuse for 1 hour. Strain through a china cap sieve. Pour the hot vinegar over the butternut and leave to cool. Set aside.

Lemon paste

12 Menton Lemons (or large “regular” lemons)
100 g Sugar

Juice 4 lemons; discard the lemons once juiced (or set aside for another use). Remove the peel from the 8 other lemons, cut into strips and set aside. Then remove the remaining pith and cut the lemons into rounds. Blanch the peel strips up to 3 times. Put the juice, blanched peel and lemon rounds (seeds removed) into a pan. Add the sugar and cook for about 1 hour. Put into a blender and make a smooth paste. Set aside in a pipette or squeeze bottle.

Black Garlic Rouille

50 g Bintje Potato (or other medium-starch variety)
25 g Black Garlic
Saffron
Espelette pepper
120 ml Olive Oil
Salt
Pepper

Bake the unpeeled potatoes for 2 hours at 180°C (350°F). Remove the pulp and put in a blender with the black garlic, saffron, Espelette pepper, salt and pepper. Blend with olive oil and adjust the seasoning. Strain through a china cap sieve and place in a siphon (see photo in “Finish.”) Set aside.

Red Mullet Sauce

50 g Carrot
50 g Onion
50 g Celery
50 g Leek
50 g Potato
50 g Tomato
Salt and Pepper
1 Garlic Clove, crushed
1 Sprig Thyme
20 g Tomato Paste
White Wine
500 ml Fish Stock
1 kg Red Mullet Fillets

Cut the vegetables into a large chop, and sweat them in a large pot in the following order: carrot, onion, celery, leek, potato, tomato. Add the thyme sprig, crushed garlic clove, salt, pepper and tomato paste. Cook the tomato paste well to eliminate the bitterness before deglazing with white wine. Flambé and reduce to a glaze. While vegetables are reducing, unilaterally sear the red mullet filets on the skin side in a large frying pan. Add the cooked vegetables and the fish stock and reduce over low heat for about 2 hours. Press well to strain through a china cap sieve. Reduce the obtained sauce to the desired thickness. Adjust the seasoning and keep hot.

Cod

Cut 10 portions of cod from the top end of the filet. Season and cook at a low temperature: 12 minutes at 72°C. Set aside.

Roast potato

100 g Charlotte potato (or other waxy variety), sliced into 1cm-thick rounds
25 g Unsalted Butter, sliced thinly
Salt
Pepper
1 Garlic Clove
1 Sprig Thyme

Line a frying pan with the thin slices of butter. Add the sliced potato rounds, keeping them closely packed. Season with the salt and pepper, add the thyme and garlic and put over high heat to quickly color the potatoes. Turn the potatoes and quickly sear for a few seconds on the second side and deglaze with a little water. Cover and leave to finish cooking to give a crisp-soft potato. Remove from the pan and use a dough cutter to cut to the desired size. Set aside.

Finish

10 Nasturtium leaves

Use a dough cutter to cut rounds in the nasturtium leaves and then plate.

Read more about Chef Jean-Baptiste Lavergne Morazanni and see more photos in the Chef Spotlight, here.