MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Patagonian Toothfish w/Carrot Jus PT 1
Categories: Seafood, Vegetables
Yield: 4 Servings

600 g Patagonian toothfish

MMMMM-----------------------THREE POWDERS----------------------------
50 g Carrot
50 g Briard bread
20 g Chives
Powdered ginger

MMMMM-------------------------CARROT JUS------------------------------
Bones from the Patagonian
- toothfish
100 ml Olive oil
10 g Butter
1 Onion
3 Carrots
250 ml Sherry vinegar
5 l Carrot juice

MMMMM----------------------CELERIAC AVIOLI---------------------------
100 g Onions
1/2 Lettuce
2 1/2 kg Peas
2 l White stock
1 Celeriac
10 g Butter

MMMMM-----------------------RAGOUT OF PEAS----------------------------
40 g Peas
10 g Iba+»ona ham
5 g Baby leeks
1 Lettuce leaf
300 ml White stock

MMMMM---------------------------SALAD--------------------------------
3 Leaves of romaine

Three powders: Grate the carrots and spread them on a
non-stick baking sheet. Dry in a very slow oven at
60+.C/140+.F for eight hours. Place in a food processor with
a very sharp blade to cut without crushing; sieve to
remove the fine powder. Add 20 g powdered ginger to each
100 g of carrot flakes. Keep in a dry place. Cut the
Briard bread into thin slices, place them on a baking
sheet, dry out in the oven for six hours at 60+.C/140+.F and
then chop with a knife. Keep in a dry place. Chop the
chives.

Carrot jus: Lightly brown the chopped fish bones in the
olive oil. Add the chopped vegetables, caramelize on a low
heat and then deglaze with the sherry vinegar. Reduce by
3/4, add the carrot juice, continue to reduce for one
hour. Press through a very fine sieve. Reduce to a syrupy
consistency; finish with a little olive oil and butter to
obtain a coating consistency. Take one quarter of this
mixture and use in a pipette for the assembly. Save the
rest to cook the fish.

Celery ravioli: Sweat the finely chopped onions without
colouring them, add the lettuce cut into strips. Sweat,
add the peas, continue to sweat. Add white stock to cover,
cook quickly until the peas are very soft and the liquid
has reduced by two-thirds. Pour into the bowl of a
Thermomix, process to obtain a completely smooth mixture.
Press through a very fine sieve.

Cut the celeriac on a slicer set at 1 mm and then use a
cutter to make 6 cm diameter discs. Vacuum pack with some
salt and white stock. Cook in a steam oven at 95+.C/200+.F
for seven minutes. Lay out the cooked celeriac discs and
place a little of the pea pur+¬e in the centre. Place
another disc over the top, flattening the edges to remove
any air. Reheat in a steam oven on a rack on a tray and
coat with melted butter before serving. Allow three per
person.

Ragout of peas: Shell the peas, blanch them and remove the
skin. Sweat the sliced baby leeks without colouring them,
add the finely diced ham. Cook the ham and then add the
sliced lettuce and peeled peas. Continue to sweat, add the
white stock, whisk in olive oil and butter so that the
garnish is well coated.

CONTINUED TO PART TWO

Recipe from Philippe Mille - Bocuse de Bronze 2009

From: http://www.academie-bocusedor.com

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