Turbot Cooked on a Champagne Barrel Stave

Philippe Mille

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Person Number For 4 people

Cooking preparation

Click to discover the ingredients

The Stave and Turbot
Onion
Woody Butter
Onion Muslin
Candied Onions
Blanc de Noirs Sauce
Smoked Caviar

Ingredients

Turbot

1.5 kg

Sheets of Kombu Seaweed

6

Dehydrated Caviar

40 g

Onion Skin

600 g

Champagne Blanc de Noirs

75 cl

Mineral Water

50 cl

Butter

600 g

Stave Shard

120 g

Yellow Onion

400 g

Woody Butter

90 g

Salt

Skin Broth

50 cl

Reims Vinegar Aged in Oak Barrels

1 cl

New Onions

12

Fleur de Sel

5g

Woody Butter

120 g

Turbot Bone

1 kg

Champagne Blanc de Noirs

75 cl

Onion Skin Broth

75 cl

Heavy Cream

10 cl

Woody Butter

50 g

Cuttlefish Ink Paste

120 g

Caviar

80 g

Stave Glow

60 g

Machine

Vegetable Slicer

PREPARATION

01.

The stave and turbot

Lift the turbot fillets, wrap them in the Kombu and marinate 1 night. Remove the seaweed and portion the fillets. Powder them with dehydrated caviar and arrange on a stage of old Champagne barrels. Set aside at room temperature for 20 minutes then cook gently in a dry oven at 60 ° for about 35 minutes depending on the thickness of the fish.

02.

Onion Skin Broth

Wash the onion peelings, roast them in the oven at 180 ° C, arrange them in a saucepan, pour the Champagne Blanc de noirs then complete with water. Cook for 15 minutes to simmer, remove from heat, cover and infuse for 15 minutes. Strain this broth of skin.

03.

Woody Butter

Burn stave chips, add them to the melted butter and infuse for 12 hours at 60 ° C. Filter and refrigerate.

04.

Onion Muslin

Chop the onions, lightly color them with 1/3 of the woody butter, salt and then wet with the skin broth. Cover and bake at 180 ° C for about 1 hour. Mix this onion marmalade, sift through a sieve, and emulsify it with 2/3 of very cold woody butter. Add the vinegar and keep this muslin warm.

05.

Candied Oninons

Season the onions with the fleur de sel and keep them for 15 minutes at room temperature so that the salt penetrates. Arrange them in a saucepan, pour in the melted woody butter, candy gently until the onions are fluffy than cool this butter at room temperature. Drain, cut in half and color them on the cut side with a spoon of woody butter.

06.

Blanc de noirs sauce

Arrange the crushed bones in a saucepan, wet with the Blanc de Noirs champagne, the woody skin broth and add the peppercorns. Cook the fumet 20 minutes to simmer, remove from heat, cover and infuse 20 minutes. Filter, reduce by 3/4, pour the cream, reduce again by half then rise with the cold woody butter before setting aside warm.

07.

Smoked caviar

Immerse the pasta with cuttlefish ink in salted water, cook it "al dente". Drain the pasta and roll it over itself until you get a swirl of six centimeters in diameter. Place the caviar on the disc of squid ink dough. Burn splinters of staves, trap the smoke in a bell and then cover the dough and caviar with it. Smoke the caviar for 1min 30s.

08.

Plate presentation

Cut slices of turbot and place them in the center of the plate. Arrange the muslin stitches accompanied by his candied onions on the side. Pour the sauce into the center of the plate. Unhook the glass of smoke at the last moment, in order to discover the caviar.

DITO SAMA'S RECOMMENDATIONS

Use the Dito Sama TRS or PREP4YOU for the easiest and fastest cuts of all your vegetables. The use of highest quality steel for the disc blades will prevent your freshly cut vegetables from oxidating. Your fresh experience!

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The Mandarin Nice Shipment

Jacques Chibois

Social

Person Number For 6 people

Cooking preparation

Click to discover the ingredients

Marmelade
Jelly
Sorbet
Meringue Stick
Sugary Dough
Garnish

Ingredients

Mandarin Juice

200 g

Whole Mandarins

6

Sugar

60 g

Pectin

10 g

Mandarin Juice

100 g

Zest of a Mandarin

D’Agar Agar

1 g

Sheet of Gelatin

1

Sugar

8 g

Mandarin Juice

400 g

Zest of 3 Mandarins

Sugar

100 g

Egg White

50 g

Caster Sugar

50 g

Icing sugar

50 g

Lemon

1/2

Zest of 3 Mandarins with 20 g of Sugar

Butter Ointment

80 g

Icing sugar

50 g

Almond Powder

20 g

Salt

1 g

Large Egg

1

Wheat Flour T45

140 g

Mandarin

4

Machine

Hand Mixers & Turboliquidizers

PREPARATION

01.

Marmelade

Make the marmalade by cutting the mandarins into slices and removing the seeds. Blanch them 3 times. Cut into small cubes of 3 mm (very thin). Mix with mandarin juice, sugar and pectin. Cook for 15 minutes over low heat. Put in a small bowl. For the jelly, take a small saucepan, pour mandarin juice and zest, sugar, agar agar. Cook for 5 minutes. Add the softened gelatin. Pour into a flat plate and refrigerate.

02.

Realization of the Sorbet

In a blender bowl, combine the juice, tangerine zest and sugar. Mix at high speed and turbine your sorbet. Make the sugary dough by creating a small crate of flour on a table. Add the softened butter, eggs, salt, sugar and almond powder. Mix everything quickly. Then, mix the dough with the palm of your hand, lightly crushing it on the table. Reform a ball of dough and repeat this operation 4 times. Let it sit for 24 hours. Spread the dough 2 mm thick. Make rectangles 13 cm long, 6 cm wide. Place these rectangles on an iron, wood or stainless steel measuring 2 cm x 2 cm with butter and flour. Place the rectangle of dough to form a small gutter on the ruler. Bake at 160°C for 10 minutes.

03.

The Elaboration of Meringue

Mount the egg whites with a hint of lemon juice. Add the caster sugar before they are overmounted. Then add the icing sugar with a small strainer and mix gently with a spatula. Make sticks with a parchment paper pocket and a socket with a diameter of 3 mm. Sprinkle with sugar with the mandarin zest and cook them for 2 hours at 90 ° C in a ventilated oven, taking the precaution of fixing the paper with weights (so that it does not fly away).

04.

Preparation of Mandarines Supremes

Peel with a knife and go around the fruit well, cutting the skin. Lift the supremes with a small, sharp knife and place them in a small bowl.

05.

Editing

Put in the U of the sweet cooked golden blonde dough, a mixture of jelly, marmalade and decorate on top with mandarin supremes. Place small sorbet dumplings. Decorate with meringue sticks. You can also decorate with small hints of jelly, marmalade your plate.

DITO SAMA'S RECOMMENDATIONS

Use a Dito Sama Bermixer to blend your sorbet mixtures. The combination of extremely high speed and excellent quality of the steel blades will give you outstanding results. The tubes of the Bermixer series can be completely dismounted and sanitized, in our granting highest food safety standards – day by day.

WOULD YOU LIKE TO SHARE YOUR OWN RECIPE WITH US ?

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AND PREPARATION STEPS.
OUR EXPERTS WILL BE HAPPY TO TEST IT
AND PUBLISH ONLINE ON OUR WEBSITE!

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The Yuka Flower Truffle Dome

Jacques Chibois

Social

Person Number For 4 people

Cooking preparation

Click to discover the ingredients

Ingredients

Yuka Petals (or 36 endive tips)

36

Baby Spinach Leaves

24

Small Purple Pepper Artichockes

8

White Onion (or 4 New Ones)

1

Truffle

40 g

Tablespoon of White Vinegar

1

Tablespoon of Sherry Vinegar

1

Tablespoons of Peanut Oil

2

Tablespoons of Olive Oil

2

Tablespoon of Tamaris (Organic Soy Variety)

1

Salt

Pepper

Machine

Hand Mixers & Turboliquidizers

PREPARATION

1.

Peel the truffle and the artichokes with a peeling knife, leaving 1 cm of the bottom and removing the first hard leaves.

2.

Then cut off the tips of hard leaves, by 3 cm. Cut your artichoke in half and cut 2 mm thick blades. Sauté them in a hot pan over medium heat with 1 tablespoon of olive oil 1 to 2 minutes. Add the cut onion of the same thickness and sauté the whole. Add salt and pepper. Finish cooking while leaving slightly crunchy.

3.

Add the chopped truffle peeling. Prepare the vinaigrette: sherry spoons, wine vinegar, peanut oil, spoon of olive oil and tamarisk). Mix well in a small bowl with a whisk. Stir it into the preparation pan. Remove from heat. Arrange your sheets as in the photo.

4.

Put in the center the artichoke with onions, form the flower well and grate very finely (with a grater) the truffle chips on the heart of the flower. Drizzle immediately with a small touch of olive oil.

DITO SAMA'S RECOMMENDATIONS

For perfect emulsions in small quantities use the Dito Sama Bermixer Pro. Choose the regular mixing tube for aerated emulsions or the specific emulsion tube for dense emulsions like salad dressings or vinaigrettes.

WOULD YOU LIKE TO SHARE YOUR OWN RECIPE WITH US ?

SEND US YOUR RECIPE WITH ALL THE INGREDIENTS
AND PREPARATION STEPS.
OUR EXPERTS WILL BE HAPPY TO TEST IT
AND PUBLISH ONLINE ON OUR WEBSITE!

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Celery Tagliatelle with Caviar

Arnaud Lallement

Social

30 minutes

3 h

Person Number For 4 people

Cooking preparation

Click to discover the ingredients

Kaviari® Caviar
Celery Tagliatelle
Salt Paste
Celery Sauce

Ingredients

Kaviari® Caviar

40 g

Stalk of Celery

1

Flour

250 g

Whole Eggs

5

Egg Yolks

2

Water

100 g

Coarse Salt

250 g

Celery

250 g

Liquid Cream

125 g

Milk

250 g

Salt

4 g

Pepper

4 g

Machine

Vegetable Slicer

PREPARATION

01.

Celery Tagliatelle

With the Japanese unwinder, make 50 cm strips of celery of 1 cm. Blanch for 1 minute in boiling salted water and warm when serving in celery sauce.

02.

Salt Paste

Prepare a salt dough by kneading the flour with the whole eggs, yolks, water and coarse salt.

03.

Celery Sauce

Bake the salt-crusted celery in the oven for 2 hours 30 at 180°C. Break the salt crust, remove the skin from the celery, mix it with the cream and hot milk, season, switch to colander Chinese. Place the puree in a smokehouse, or in a barbecue, to give it a smoky taste, for 20 minutes.

04.

Yolk

Cook the hard-boiled eggs for 10 minutes in boiling water, separate the yolks, freeze them for at least 1 hour, then grate them with a Microplane® grater.

05.

Plate Presentation

On each plate, place a dome of heated celery tagliatelle coated in celery sauce using a chef's fork. Surround the tagliatelle with a celery sauce emulsion. Add the grated egg yolk, then the caviar, finish with the watercress as a decoration.

DITO SAMA'S RECOMMENDATIONS

Should you prepare more than just a few portions, then use the Dito Sama TRS with its unique “tagliatelle” slicing disc. It is a very special shredding 2x10mm cut disc for your vegetable tagliatelle. You can blanch your tagliatelle as for the recipe above, or simple marinade serve them raw.

WOULD YOU LIKE TO SHARE YOUR OWN RECIPE WITH US ?

SEND US YOUR RECIPE WITH ALL THE INGREDIENTS
AND PREPARATION STEPS.
OUR EXPERTS WILL BE HAPPY TO TEST IT
AND PUBLISH ONLINE ON OUR WEBSITE!

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Mushroom Burger

Jérôme Banctel

Social

Person Number For 10 people

Cooking preparation

Click to discover the ingredients

Miso Eggs
Lace Tiles
Reduction Mushroom Powder
Cold Mushroom Emulsion
Plate Presentation

Ingredients

White Miso

500 g

Granular Ecchu Miso

500 g

Fresh Organic Eggs

10

White Poultry Background

25 cl

Olive Oil

10 cl

Cornstarch

20 g

Salt

Mushroom Trimmings

1.5 kg

Chopped Onions

200 g

White Poultry Stock

3 Liters

Whole Eggs

3

Jerez Vinegar

25 cl

Grape Seed Oil

36 cl

Salt

Large Brown Button Mushrooms (Hats only, at least 4 cm in diameter)

10 g

Chopped Black Truffle

50 g

Machine

Hand Mixers & Turboliquidizers

PREPARATION

01.

Miso Eggs

Mix the white miso and Ecchu's miso. Separate the whites from the egg yolks and marinate the yolks in the miso for 48 hours.

02.

Lace Tiles

Blend the white background, olive oil, starch and salt in the blender. Put the mixture in the pan and obtain a fine tile, then cut it into a regular disc using a 6 cm diameter cookie cutter. Make ten tiles and keep them dry.

03.

Reduction and Mushroom Powder

Sweat the onions with 1 kg of mushroom trimmings, wet with the white poultry bottom and cook for 20 minutes to simmer, without covering. Switch to Chinese cheesecloth and have it reduced to ice. Dry the remaining 500 g of trimmings in the dehydrator, mix and sieve the powder. Keep dry.

04.

The Cold Emulsion with Mushroom

Cook the soft eggs, shell them, then mix them with vinegar and salt. Mount the emulsion with grape seed oil. Mix 350 g of cold emulsion and 100 g of mushroom reduction. Place in a smooth piping bag.

05.

Plate Presentation

Cut each mushroom in two horizontal slices. Cut them 4 cm wide using a round cookie cutter. Remove the egg yolks from the miso and coat them with chopped black truffle. Assemble the burger: bottom slice of mushroom, egg yolk miso with truffle, lace tile, then top slice of mushroom, widely sprinkled with mushroom powder. Place in the center of each plate a large point of cold mushroom emulsion. Place the burger in the center.

DITO SAMA'S RECOMMENDATIONS

Whenever you have leftover mushroom trimmings during the year, set them aside and freeze them. This way you won’t have to use whole mushrooms. This is a real 0-waste recipe, turning even mushroom trimmings into something truly delicious! Use a Dito Sama Speedymixer or Bermixer to obtain best results when emulsifying sauces or vinaigrettes.

WOULD YOU LIKE TO SHARE YOUR OWN RECIPE WITH US ?

SEND US YOUR RECIPE WITH ALL THE INGREDIENTS
AND PREPARATION STEPS.
OUR EXPERTS WILL BE HAPPY TO TEST IT
AND PUBLISH ONLINE ON OUR WEBSITE!

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