Everyone in the kitchen:Cyril Lignac's "exotic" bouillabaisse!

GENERAL INFORMATION

Preparation time:12 minutes
Cooking time:30 minutes
Recipe for 4 people

INGREDIENTS

• 4 cod-like white fish steaks
• 200g rockfish pieces
• 200g corn flour pasta (linguine or spaghetti)
• 3 tomatoes, diced
• 10g peeled and chopped ginger
• ¼ bunch of lemon balm or flat-leaf parsley or mint
• 1 onion, peeled and diced
• 1 lemon zest + 1 orange zest
• 1 clove of garlic, peeled and degermed
• ¼ fennel, washed and cut into pieces
• 1 lemongrass stalk, bevelled
• 10cl of white wine
• 3 tbsp. Ricard soup
• 1 soft-boiled egg (cook 6 minutes)
• 100g neutral oil + 100g sesame oil
• 50g of capers
• 100g well-boiled potato pulp
• 1 tbsp. wasabi tube (or mustard)
• 3 tbsp. tablespoon soy sauce
• 20g of butter
• 12 large croutons rubbed with garlic
• Olive oil
• Saffron
• Fine salt and ground pepper

PREPARATION

– In a hot casserole, pour a line of olive oil, drop the onion, fennel, lemongrass, ginger, garlic, let sweat without coloring, then add the pieces of rock fish, evaporate the cooking water. Deglaze with white wine, reduce, add the Ricard, Add the citrus zest, the herb leaves, the tomatoes, mix, add 25cl of water, add the saffron powder. Leave to cook for 20 minutes.
– While the soup is cooking, in the blender, place the soft-boiled egg with 50g of soup, start blending, add the capers, the potato pulp (ideally hot) and wasabi. – — Pour in the oil mixture and finish blending. Set aside.

– In a pot of boiling water, add the pasta and cook for the time indicated. Drain them then, in a bowl, mix them with the soy sauce and the butter.
– Pour the soup into a sauté pan, place the fish steaks and cook for 5 minutes.
– In the plates, place the pasta on top of the cooked fish steaks and then the large croutons. Serve with a ramekin of rouille sauce and the soup in a teapot. You can also sprinkle toasted sesame and chopped green shiso over the fish.

Enjoy your lunch ! ?