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Credit: Molly Brandt, CEC, Chef de Cuisine, Allure of the Seas, Royal Caribbean, Miami
Sizzle, Spring 2012
Reserved nori seaweed dust
Reserved squid ink brioche “Melbas”
Reserved fennel fronds
Reserved basil buds
Reserved basil oil
4 leeks, white and light green parts only, sliced
1 fennel bulb, small diced
2 parsnips, small diced
3 celery ribs, sliced
150 grams white mushrooms, sliced
Salt, to taste
10 grams extra virgin olive oil
250 ml dry white wine
2.25 kg white fish bones (i.e., monkfish, snapper, black cod), rinsed
2 bay leaves
5 sprigs thyme
1 clove garlic
5 parsley stems
10 black peppercorns
2 small live lobsters
1 lemon, cut in half
10 cilantro stems
Fish fumet, as needed
Mussels and Clams:
100 ml dry white wine, divided
2 shallots, sliced, divided
200 grams PEI mussels, debearded, scrubbed
200 grams littleneck clams, scrubbed
Method: Prepare all components— consommé, vegetables, rouille and proteins—as instructed below.
To Plate: Warm 8 Crucial Detail Dune plates. Reheat cooked proteins and vegetables. Drain confit oil from potatoes; sprinkle glittery nori dust over potatoes. Arrange mixture of vegetables and proteins in opposite concave dips in plates. Garnish protein and vegetables with squid ink brioche “Melbas,” dots of rouille, fennel fronds and basil buds. Bring bouillabaisse consommé to a simmer; fill pools of plate with consommé. Prior to service, dot surface of consommé with basil oil.
Method: In medium-sized stockpot over medium-low heat, sweat leek, fennel, parsnip, celery and mushrooms with a pinch of salt in olive oil. Do not allow vegetables to caramelize. Once tender, deglaze pot with white wine; reduce au sec. Add fish bones, bay leaves, thyme, garlic, parsley and peppercorns. Sweat 1-2 minutes; cover with 3 inches cold water. Bring to a simmer; reduce to lazy bubble. Skim
impurities from surface. After 45 minutes, strain fish fumet. Reserve.
Method: Separate tails and claws from lobsters; reserve in small bowl. Twist middle fantail on lobster tail; remove intestine. Clean lobster bodies; rinse shells. Reserve. In saucepot, add lemon halves,
cilantro and fish fumet (enough to cover tails and claws). Bring to a rolling boil. Remove from heat; dump fumet over tails and claws. Keep claws in hot liquid for 4 minutes. Keep tails in hot liquid for 6 minutes. Immediately shell lobster meat; clean. Reserve. Keep cooked shells for shellfish stock. Strain; reserve fumet used to cook lobsters.
Mussels and Clams:
Method: In small saucepot, combine 50 ml white wine with 1 sliced shallot. In another saucepot, combine remaining white wine with remaining shallot. Bring each pot to a boil; add mussels to one pot and clams to the other. Immediately cover pots. Once shells open, remove pots from heat. Allow mussels and clams to cool in broth. Once meat is cool, remove from shells; reserve separately. Keep shells and broth for shellfish broth.
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