Frozen Celtic Heart,Olive oil mousse, Steamed Line Bass
Recipe For 6 People
FOR THE BAR
• 1 bar of 2,5 kg
For the stuffing
• 50 g raw cuttlefish
• 25 g cream
• 5 g gelatin
Raise the bar, remove the skin and set it aside.
Mix the cuttlefish with the cream, pass through a sieve then add- remove the gelatin previously hydrated and melted in the microwave.
Arrange the stuffing in the middle of the fillets then roll the fillets together, put the skin back on and film.
Cut 6 regular sections.
FOR CELTUCES
• 3 celtuces
• 10 g kombu seaweed
• 5 cl olive oil
• 3 romaine leaves
• Fine salt
• Fleur de sel
Peel and wash the celtuces then cut tubes of 8 cm long on 2,5 cm diameter, in the heart. Cross- then tighten the core of the tubes with a cylinder of 9 mm diameter.
Extract the juice from all the celtuce trimmings using a centrifuge, filter the juice through a Chinese cheesecloth then, in a pot, bring to a boil with the kombu and simmer 3 minutes skimming.
Filter the juice again with a paper tea filter. Cook the tubes in them and glaze them with olive oil.
Cut squares of 2 cm in the romaine leaves and set them aside in ice water.
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