A recipe from Gert Jan RAVEN - Bocuse de Bronze 1991
Catégorie : Fish
Niveau : Expert
Temps de préparation : 60 minutes
Ingredients for 4 servings
Creamy lime jelly
Aromatic herb jelly
Chive brick pastry feathers
Freshly ground pepper
Shallow stainless steel container of coarse salt
Vacuum pack the lobster tails and cook them at low temperature (60 °C) for fifteen minutes. Refresh in iced water.
Alternatively, they may be cooked in a traditional court bouillon for four to five minutes (in the shell).
Blend the avocado pulp with the lime juice, salt, pepper and olive oil. Place in a bowl and chill. For a firmer more flavourful result, this mixture should be prepared twenty-four hours in advance.
Shot glass with three Jellies
Lime jelly: heat the cream with the lime. Add the sheet of gelatine previously soaked in cold water and squeezed out. Season.
Tomato jelly: heat the tomato purée. Add the sheet of gelatine previously soaked in cold water and squeezed out. Season.
Aromatic herb jelly: mix the herbs with the fish stock and then heat. Add the sheets of gelatine previously soaked in cold water and squeezed out. Season.
Let the three mixtures cool separately and when they begin to set, pour the jellies in layers in the glasses, one after the other: after each layer, place the glasses at an angle in the container filled with salt and let the jelly set before pouring in the next one and changing the angle. Alternatively, one can skip the container of salt and simply make horizontal layers.
Cut eight sheets of brick pastry into feather shapes. Insert three chives between two buttered sheets to obtain four feathers. Brown them lightly in a pan in a little clarified butter. Put to one side.
Cut the lobsters into thin slices and arrange them on the plates. Season with olive oil, black salt and freshly ground pepper. Place the chive-brick feather on top. Add the shot glass and a scoop of the avocado topped with a little caviar.