This recipe, created by Michelin-starred chef Gérald Passedat, combines Mediterranean and Scandinavian influences with a Nordic “caravane” sauce. The dish features the distinct taste of “poutargue” and Kristal Caviar, and is served with crispy fish skin.
Gérald Passedat’s caravanne
- 50 g of raw leerfish called liche in French
- 70 g of smoked dentex denti in French
- 32 strips of poutargue known as ‘Mediterranean caviar’, made from dried mullet eggs
- 40 g of sea bream flesh to make 32 deep fried gratons of fish skin
- 25 g of Kristal Caviar
- 180 g cauliflower
- 100 g semi-skimmed milk
- 200 g of grey sea bream canthe in French to obtain 80 g of fish extraction
- 20 g dulse sea lettuce seaweed
- 200 g grape seed oil
- 100 g mineral water
- 100 g of sawdust
- Sea salt
- White pepper
Extraction of fish
- The day before, put the grey sea bream in an airtight freezer bag and place it in a pan of simmering water, cover and leave it overnight off the heat.
- The next day, filter the contents of the bag by pressing strongly to extract the fish water. In a cast iron pan, line the bottom with aluminium foil, place the sawdust, then the fish water in a bowl over the sawdust. Cover, letting a little air pass through. Heat at low temperature for 5 hours then filter again.
Creamy cauliflower soup
- In a saucepan, bring the milk to a boil then cook the cauliflower, which has been finely chopped, for 1 minute. Remove the cauliflower and place it in a bowl.
- Immediately blend the cauliflower with a small amount of boiling milk, then blend for several minutes at maximum speed to aerate the purée. Season to taste. Remove to ice.
- Cut long strips of leerfish through the fillet.
- Chop as finely as possible.
- Chop the smoked fish in the same way as the raw fish, just be sure to moisten your knife blade so that the flesh does not stick to the blade.
- Remove the mullet from the wax that protects it, cut it in half lengthwise, then cut 32 thin regular strips.
- Set aside on baking paper.
- Make 8 small portions of caviar per person for the final presentation.
The caravane sauce
- In a saucepan, mix 180 g of cauliflower cream with 80 g of fish extraction, season with salt and white pepper.
Fish skin gratons
- Cut into 1 mm thin strips. Place in a grape seed oil bath at 160°. Stir constantly until the fish is golden brown and crisp.
- Drain and salt. Set aside in a dry place.
Dulse seaweed purée
- Desalinate the dulse seaweed in a large amount of cold water for several minutes, stirring frequently.
- Mix the seaweed with the mineral water and run the blender at high speed for several minutes.
- Strain the mixture through a sieve and place in a paper cone.
- Arrange the creamy cauliflower mixture in the centre of the plate, then alternate the raw and smoked fish, forming a dome.
- On the dome, add the slices of poutargue and the dots of caviar.
Recipe by Gérald Passedat, chef at Le Petit Nice, Marseille.
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