Fillet of red bream recipe
This is a difficult recipe to replicate at home, due to the special equipment you need to make the snow of cod. Still if you have liquid nitrogen handy it could be worth a bash, failing that you could try it without the snow of cod, which still makes for a very tasty fish dish.
Ingredients
- 300 g Cannellini beans - White beans
- 1 Carrot - White beans
- 1 Celery - White beans
- 1 Garlic clove - White beans
- 1 Rosemary sprig - White beans
- 500 g Tomatoes - For the sauce
- 5 g Kuzu - For the sauce
- 0 Salt - For the sauce
- 0 Peperoncino - For the sauce
- 1 Garlic clove - For the sauce
- 0.5 Garlic clove - For the garlic oil
- 500 ml Extra-virgin olive oil
- 0 Peperoncino - For the garlic oil
- 500 g Red bream - For the red bream
- 1 Onion - For the powder of cod
- 0 Extra-virgin olive oil - For the powder of cod
- 50 ml White wine - For the powder of cod
- 50 ml Milk - For the powder of cod
- 50 ml Cream - For the powder of cod
- 300 g Dried cod - For the powder of cod
- 200 g San Daniele ham - For the crisp
- 0 Pea shoots - To serve
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Hard
- Preparation Time: 60 mins
- Cooking Time: 120 mins
- Serves: 4
Step-by-step
- White beans: Soak the Cannellini beans in water for 8 hours. Cook over low heat with the carrot, celery and a clove of garlic and rosemary for about 50 minutes. Let them cool in their water and remove the skins covering them.
- Sauce: Wash the tomatoes, cut in half, add a clove of garlic and simmer in a pan without added fat for 10 minutes. Cover and allow to cool naturally. Filter through a cloth to extract the juice. Thick the sauce with Kuzu and add white beans. Season with salt and peperoncino.
- Garlic oil: Pour the extra virgin olive oil into a vacuum bag with garlic cut in half and peperoncino. Close the bag and cook it at 50° C for 1 hour steam. Cool and filter through
- Red bream: Cut in fillet the red bream carefully, taking care to also remove the skin. Cut into individual servings, add salt and place in a vacuum bag with garlic oil. Cook in a steam oven at 50° C for 17minutes. Remove the fillets from the bag and dry them on a paper.
- The powder of cod: Braise the onion for 30 minutes with extra-virgin olive oil. Sprinkle with white wine and let evaporate. Add milk and cream, pour everything into a thermo-mix with the dried cod, cut into small pieces. Blend for 40 minutes at 90° C and passed it through a sieve. Cool and put the whole into a siphon with 2 charges of gas and spray it into the liquid nitrogen. Remove from nitrogen. Blend all the ingredients finely and store at -24° C.
- San Daniele crisp: Cut the San Daniele ham into small cubes and dried them at 70° C for 1 hour. Blend and place it over the red snapper.
- To Serve: Put the sauce in a dish and add the red bream fillet. Sprinkle with the San Daniele ham crisp. Garnish with dried cod powder, salt and pea shoots.
Also worth your attention:
Cooking with Liquid Nitrogen, Vacuum Machines and Syringes
Apsleys, a Heinz Beck Restaurant