Chef Eric Guérin of the starred restaurant La Mare aux Oiseaux in Saint-Joachim unveils today a recipe that could perfectly be part of your 2020 Christmas menu, for example!
On the program, a beautiful sea bream, country bacon, rice... Only good things!
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Recipe of the royal sea bream with white bacon and winter radish, smoked bacon vinaigrette by Eric Guerin
For 4 persons
Ingredients:
1 royal sea bream of 1 kg
100 g of sugar
100 g of fine salt
Vinaigrette with country bacon :
Bones of sea bream
1 head of garlic
1 g of black pepper
300 g smoked country bacon
1 onion
100 g of white wine
1 l of white stock
15 cl of olive oil
5 cl of kanisu vinegar (smoked bonito)
Rice:
130 g wild rice
30 g of semi-salted butter
1 l of poultry stock
Smoked mayonnaise :
2 egg whites
100 g smoked oil
150g of olive oil
1 purple radish from China
15 g lemon caviar
4 thin slices of Colonnata bacon
4 leaves of wild radish
1 nori leaf
Miscellaneous :
Salt and Guérande flower of salt
Olive oil
Pepper from the mill
Oyster sauce
Preparation:
For the sea bream:
Prepare the sea bream, remove the skin, lift the fillets and remove the bones. Mix the salt and sugar together and rub it on the fish. Let marinate for 30 minutes.Rinse the fish, dry it well and cut it into nice thin slices. Set aside.
For the peasant bacon vinaigrette:
In a large saucepan, melt the bacon over high heat, then brown the halved garlic and add the fish bones. Add pepper and oyster sauce. Mix for a few minutes, then deglaze with white wine and cook for 10 minutes. Add the white stock and cook for 1 hour at a simmer. Pass through a sieve, then whisk in olive oil and add the kanisu vinegar, adjust the seasoning and set aside.
For the rice:
In a frying pan, melt the butter, add the rice and let it pearl for 2 minutes while stirring over low heat.Moisten with a little broth to the height, cook over low heat, stirring from time to time. Add broth as it evaporates. Once the rice is cooked, drain it well and let it dry. Then, in a smoking pan with olive oil sear the rice over high heat so that it colors and becomes crispy, finish it with a knob of butter, adjust the seasoning and keep it dry or in the dehydrator.
For the smoked mayonnaise:
In a double boiler, put the egg white and then, using a hand blender, blend in the air (the whites will start to rise) then add the olive oil and smoked oil gradually until the mixture is homogeneous and the texture, that of a mayonnaise. Set aside in a pastry bag.
Dressing and finishing:
Cut the purple radish into thin slices with a mandolin.Open the lemon caviar lengthwise and remove all the seeds.Arrange the slices of sea bream, interspersed with the radish slices, to fill the bottom of the plate. Arrange the grilled, dried and crispy wild rice on top, add a few dots of smoked mayonnaise, sprinkle with lemon caviar and small rectangles of nori.Finish with the radish leaves, a drizzle of olive oil and the bacon vinaigrette.
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