St. Peter's fish, also known as John Dory, is a mild white fish; although it is not a true flatfish, it has two fillets per side, so one large fish will serve four. We puree the belly and the trim from its fillets for the mousse, a way to use all of the valuable fish.
This dish couldn't be more traditional seeming, yet it would be impossible to cook so precisely without the technology of the immersion circulator. A classic mousseline filling has egg in it, so it must reach about 65�C (149�F) before it sets up, higher than the delicate fish needs. We use an eggless "mousse" on the fillets instead. We lay them on rigid plastic, to maintain a uniform shape (we use the covers for our one-third pans), and seal in the bag.
Because there's no egg in the filling, we don't need to cook the fish at as high a temperature as is traditional (just 60�C [140�F] for 10 minutes).
The remaining components are very traditional-white asparagus and a mousseline, a hollandaise enriched with cream.
FOR THE FISH: Fillet the fish; cut away and reserve the belly. Separate each fillet at the "seam" to make 4 pieces. Trim the pieces to make 4 rectangles, about 60 to 85 grams each. Reserve 145 grams of the trimmings and belly for the mousse. Refrigerate the fillets.
FOR THE MOUSSE: - 60?C 140?F 10 MINUTES Combine the scallops, fish trimmings and belly, and cr?me fraiche in a food processor and puree, scraping down the sides as necessary until smooth, about 2 minutes. Stop the machine and scrape down the sides.
While pulsing the machine, drizzle in the cream, just to incorporate.
Scrape the puree through a tamis into a metal bowl, and place the bowl over an ice bath. Stir in the polyphosphate. Beat the mixture well with a sturdy spoon to dissolve and thoroughly incorporate the polyphosphate.
Season the mousse with a bit of salt. Stir in the truffles, and refrigerate until cold.
Season both sides of the fish with a sprinkling of salt. Let the fillets sweat for 3 to 4 minutes, then dry with C-fold towels. Place the fillets on a Plexiglas board that will fit into a bag (this will help maintain the shape of the fragile fillets).
Transfer the mousse to a pastry bag with a plain tip and pipe the mousse over the top of the fillets. Use a small offset spatula to spread the mousse evenly. Refrigerate to chill completely.
Place the fish fillets, still on the plastic, into a large bag. Vacuum-pack on low to medium, being careful not to distort the shape of the mousse.
Refrigerate until ready to cook.
To complete: Cook at 60?C (140?F) for 10 minutes. Transfer the fillets to a cutting surface and trim the sides of each fillet to make a perfect rectangle.
Line a small baking tray with C-fold towels and place the fillets on them. Nap the tops with beurre monte and heat in a 350T oven for minute, or until hot.
FOR THE ASPARAGUS 85?C (185?F) 30 MINUTES Bend the spears to break off the tough ends. Peel the asparagus. Trim the ends to make the spears the same size. Line up the asparagus in a single layer in a bag, tips up. Add a pinch each of sugar and salt and the milk.
Refrigerate until cold.
Vacuum-pack the asparagus on medium-high.
Cook at 85?C (185?F) for 30 minutes. Chill the bag in an ice bath.
Remove the asparagus from the bag and rinse well with cold water.
Trim the ends of the spears on the bias.
To complete: Add the water and enough beurre monte to cover the bottom of a large saute pan, then add the asparagus in one layer. Simmer over medium heat for about 3o seconds to heat through. Drain on C-fold towels.
FOR THE MOUSSELINE: Combine the shallot, tarragon, vinegar, and peppercorns in a small saucepan, bring to a simmer over medium heat, and simmer to reduce the liquid to a glaze; the pan should be almost dry.
Swirl in the water, then strain into a small bowl.
Pour half the strained liquid into a small saucepan, add the egg yolk, and cook over very low heat, whisking constantly. Move the sauce on and off the heat as necessary to control the temperature so the sauce doesn't get too hot; after about 2 minutes, the mixture will be light and thickened, and as you whisk, you will see the bottom of the pan. Remove the pan from the heat and slowly begin drizzling in the butter, whisking constantly.
Once you have added about 28 grams of butter, whisk in the remaining strained reduction, then continue to add the butter. If the sauce begins to break at any point, whisk in 5 to to grams of hot water to recombine it. Add a squeeze of lemon juice and season with salt to taste.
Gently fold in the whipped cream.
MAKES ABOUT 150 GRAMS
AT SERVICE: Spoon some mousseline onto each serving plate. Add the fish and garnish with the asparagus spears, truffle rounds, and baby mache. Sprinkle with fleur de sel.
MAKES 4 SERVINGS
From the Thomas Keller Book. No instructions so as not to breach copyright, just the list of ingredients.
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Serving Size: 1 Serving (777g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 299 | ||
Calories from Fat: 88 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 80.4mg | 25 % | |
Sodium 29.4mg | 1 % | |
Potassium 88.1mg | 2 % | |
Total Carbohydrate 52.7g | 15 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 52.2g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 299
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