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Chilled Bouillabaisse Salad
Recipe by Sarah Todd
Try Sarah Todd's Chilled Bouillabaisse Salad today!
- Steps
- Ingredients
Ingredients
Bouillabaisse Stock
Rouille with Roasted Garlic & Chilli
Roasted Fennel & Cherry Tomatoes
Pickled Pipis
Bouillabaisse Foam
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Steps
- Preheat the oven to 180·C.
- For the Bouillabaisse Stock, in a large stockpot, heat the olive oil on a medium heat. Add the onions, leeks, fennel, and garlic. Sweat gently until soft and translucent, approximately 7-10 minutes.
- Add the chopped tomatoes and tomato paste, stir to combine. Cook for 3–4 minutes to deepen the flavour.
- Remove heads, shells and tails from the king prawns. Add to the pot with the fish bones and extra prawn heads. Sauté for 5–6 minutes until they release their juices.
- Deglaze with white wine and reduce by half. Add Pernod and cook off the alcohol for 1–2 minutes.
- Add the orange peel, saffron, fennel seeds, peppercorns, bay leaf, and thyme with the stock and bring to a boil, then reduce to a gentle simmer.
- Simmer uncovered for 40 minutes, skimming the surface often. Strain through a fine chinois to a medium saucepan and return to heat for 30-35 minutes until reduced by half. Season with salt to taste. Set aside.
- For the Rouille with Roasted Garlic & Chilli, wrap garlic bulbs in aluminum foil and roast in the oven for 20 minutes.
- Peel and add to a blender with egg yolk, chilli, mustard, and lemon juice. Blend until well emulsified.
- Slowly drizzle in the olive oil, while blending, until a thick emulsion forms. Season with salt. Set aside in the fridge until ready to serve.
- For the Roasted Fennel & Cherry Tomatoes, place the cherry tomatoes cut-side up on a baking tray. Toss through the 1 tablespoon olive oil and sea salt and roast for 40 minutes until blistered and slightly jammy.
- On another baking tray, toss the shaved fennel with remaining oil and season with salt. Roast for 30 minutes until lightly golden and crisp. Set aside until serving.
- When the bouillabaisse has been reduced and strained, cook the king prawns and pipis.
- For the King Prawns, place 250ml of the bouillabaisse stock in a saucepan and bring to a simmer. Poach the prawns for 1-2 minutes until just barely cooked – slightly translucent and juicy. Slice diagonally and set aside in the fridge.
- For the Pickled Pipis, add the pipis to the same simmering stock and cover with a lid. Cook for 3-5 minutes until just open. Remove the pipis from the pan and set aside.
- Pour the cooking liquid back into the bouillabaisse stock for extra flavour.
- Separate the pipis from their shells and place into a bowl with the remaining ingredients. Allow to sit in the fridge for 20–30 minutes.
- For Bouillabaisse Foam, place 250ml of the bouillabaisse stock in small saucepan and cook on a medium heat for 15-20 minutes until reduced to a syrup. Set the remaining stock into a serving jug and set aside in the fridge.
- Meanwhile, place the whole potatoes in a saucepan of water and bring to the boil. Boil for 15 minutes until tender. Remove and set aside to cool for 5 minutes.
- When cool enough to touch, peel the potatoes. Pass through a drum sieve into a bowl.
- Add the cream to the reduced stock and warm gently on a medium-low heat. When it just reaches a simmer, gradually mix into the potatoes. Adjust seasoning.
- Pass through a chinois for extra smoothness then load into a siphon gun with 2 chargers. Keep warm in a water bath.
- To serve, arrange four dinner plates. In the centre of one plate, place an 8cm mould. Using a spoon, drain the scallop tartare and place approximately 50g inside the mould. Remove the mould and repeat for the remaining plates.
- On each tartare disc place prawn slices with 3 pipis nestled in between the prawns. Dot roasted cherry tomatoes over the seafood and add roasted fennel slices for crunch and sweetness. Garnish with fennel fronds.
- Pipe dots of the rouille on top of the tartare. Pour the chilled bouillabaisse around edge of the plate and the delicately, using the siphon, pour the foam onto one side.
