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.
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Recipe Card
Gérald Passedat’s caravanne
Southern fish cooked in a Nordic ‘caravane’ sauce, with ‘poutargue’, Kristal caviar and crispy fish skin.
Servings: 4 people
Ingredients
- 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
Instructions
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.
Raw fish
- Cut long strips of leerfish through the fillet.
- Chop as finely as possible.
Smoked fish
- 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.
Mullet poutargue
- 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.
The caviar
- 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.
Presentation
- 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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