turbot_grille_fleur_de_courgette_farcie_et_les_basilics_du_jardin

Culinary Arts: Grilled turbot & stuffed zucchini flower recipe

The chef of the Berceau des Sens, Cédric Bourassin, shares with us one of his recipes published on the Gault & Millau website.

From starred restaurant tables to embassies, the new chef of the Berceau des SensCédric Bourassin, has acquired a unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.

Today we share one of these recipes published on the Gault & Millau website:

Ingredients

  • 4 kg Wild raw turbot or 1.5kg of fillets
Tomato Crust

  • 130g hazelnut butter
  • 90gr of fried bread
  • 60g of tomato rob
  • 2g fleur de sel
Fennel Purée

  • 3kg of fennel
  • 2 pieces of candied orange
  • Thyme and olive oil
Courgette Flower Stuffing

  • 30g shallots
  • 20g chives
  • 50g of diced raw ham
  • 30g of soaked bread
  • 32g of cream
6 pieces of langoustine tail cut into cubes
Reduced vinegar
Espelette chilli pepper
Pickles Courgette

  • 200g of sugar
  • 200g of water
  • 100g of Xeres vinegar
  • 100g of rice vinegar
  • 10g ginger powder
  • 10g coriander seed
  • 2 star anise
  • 2 cloves
  • 2 orange and lemon zest
Trim

  • 2 pieces of zucchini "12cm"
  • 10 mini courgettes
  • 10 pieces of courgette flower
Decorative elements

  • 30 Thai basil heads
  • 30 "common" basil buds
  • 30 purple basil buds

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Preparation

FOR THE FLOWER STUFFING

  • Soak the bread in milk and add all the ingredients.
  • Stuff the flowers and cook them for 3 minutes at 80°c in a steam oven.
FOR TURBOT

  • Grill the fillets and cook them in butter in a frying pan.
FOR CROSS

  • Mix all the ingredients, spread flat between 2 cooking sheets and cut into rectangles the size of the fish.
FOR THE PUREE

  • Cut the fennels and wash them well.
  • Rinse the candied oranges well and cut them into 8.
  • Cook in aluminium foil (papillote) with olive oil, thyme, pepper and salt (light).
  • Cook for 2 hours at 140°C and then mix well.
FOR PICKLES

  • Cut the mini courgettes into bevelled sections.
  • Mix all the ingredients of the marinade and heat to melt.
  • At each serving, marinate the sections of mini courgettes in this mixture for 3 hours.
FOR COURGETTES

  • Cut the courgettes into strips and blanch them.
  • Cool them quickly.
  • Roll them as in the picture.

Picture & content: Gault & Millau