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IN14 Haute Healthy Cuisine Recipes 02.Indd Haute healthy cuisine BEETROOT WITH MUSTARD SORBET, 01 / L’ATELIER DE JOËL ROBUCHON SILVERY SEA BASS IN HAY-STEAM DRIZZLED WITH BRAISING JUICE AND HERBS BY MICHEL GUÉRARD, LES PRÉS D’EUGÉNIE / 02 CABBAGE AND BEETS WITH PEAR 03 / BY PAUL IVIC, TIAN RESTAURANT WATER GARDEN BY HEINZ BECK, LA PERGOLA / 04 XAVIER BOYER Beetroot with mustard sorbet, L’Atelier de Joël / 01 Robuchon METHOD GREEN MUSTARD SORBET Bring the water and the sugar to boil to make a syrup. Once it has reached a syrup-like consistency, take it off the heat and mix with the green mustard. Slowly add the orange juice and mix together. Freeze the mixture and then place in a home ice cream machine or Pacojet. BEETROOT TARTARE Take a ripe avocado and blend into a paste. Dice the cooked beetroot into small cubes along with the Granny Smith and Golden apples. In a separate bowl, incorporate the blended avocado with the diced beetroot and apples to create an equal mixture of ingredients. Plate in a circle on the plate and finish with a herb salad and drizzle the extra virgin olive oil on top of the tartare. I like to use INGRED IENTS tarragon, basil, dill and chives for a delicate, pretty yet punchy salad. GREEN MUSTARD SORBET • 200ml orange juice • 200ml water • 60g sugar • 200g green mustard BEETROOT TARTARE • 100g cooked beetroot • 75g avocado • 50g Granny Smith apple • 50g golden apple • 20ml extra virgin olive oil Haute healthy cuisine FOUR International 01/16 MICHEL GUÉRARD Silvery sea bass in hay-steam / drizzled with 02 braising juice and herbs METHOD BROTH SAUCE Bring the vegetable broth to boil with butter, garlic crisps and teriyaki sauce. Remove from heat; mix it with a wand mixer and filter through a chinois. PARSLEY OIL Peel and chop the ginger very finely. Heat 1 tsp olive oil in a small saucepan and sweat the chopped garlic for a few seconds. Add the rest of the oils and mix with the wand mixer. Place the saucepan in the freezer for 10 minutes. Peel and chop the garlic. Rinse and remove parsley leaves. Add them to the ginger mix, with salt and sugar. Mix everything for 3 minutes with the mixer INGRED IENTS and set aside in the refrigerator. SEA BASS SEA BASS Preheat the oven to 85C in a heavy casserole dish. Pour in a little water and sea • 2 wild sea bass (800g each, cleaned out but unscaled) salt. Place the bass into the casserole dish and wrap them up well with herbs. • 1tbsp sea salt Put the casserole into the oven for about 30 minutes. The bass are cooked • 2ml olive oil when their inner temperature reaches 48-49C. • Fresh aromatic herbs of your choice TO FINISH BROTH SAUCE Delicately peel the bass skin and cut the 4 fillets. Place the fillets on the plates • 250ml vegetable broth (reduced to 50 %) (preheated in the oven). Heat the broth sauce. Sprinkle the herb sprigs all • 50g butter around the fillets. “Paint” the fillets green with a paintbrush and the parsley oil. • 6 garlic crisps Pour the broth sauce all over the bass and plate. • 1tsp teriyaki sauce PARSLEY OIL • 50g fresh parsley • 8g ginger • 35ml olive oil • 30ml grapeseed oil • 1 clove of garlic • 1 pinch of salt • 1 pinch of sugar TO FINISH • 4 sprigs of savory • 4 tbsp of small sprigs of fresh herbs (dill, chervil, parsley, coriander) Haute healthy cuisine FOUR International 01/16 PAUL IVIC Cabbage and beets with pear / 03 METHOD CHESS BOARD PATTERN Cover the unpeeled yellow beets with water, season with sea salt, rosemary and peppercorns and cook until soft. Remove from the water and let cool for a bit. Peel and cut into 5mm thick slices and using a cutter, cut into the desired size. Cut the pear, like before the yellow beet, into 5mm thick slices and cut with the same cutter into shape. Place these pieces in a pan together with the Beerenauslese and bring to a boil for 1 minute and then let infuse for about 10 minutes until soft. Form a chessboard with both these ingredients, lightly brush with olive oil and sprinkle with sea salt. SAVOY CABBAGE ROULADE Cook the leaves quickly in boiling water and the shock in ice water. Tap the leaves dry, cut into cross shape. Meanwhile, stew the shallots in olive oil and add the cut savoy cabbage. On low heat, braise for about 15 minutes, until they have a good colour. Then season and fill the cross-shaped savoy cabbage leaves that are placed on some foil. Brush with some egg yolk, then roll to a INGRED IENTS nice ball and quickly cook in boiling water. VINAIGRETTE CHESS BOARD • 10ml olive oil Mix all ingredients into a vinaigrette. PATTERN • 1/2tsp sugar • 1 yellow beet • 1 pinch of sea salt MISO MAYONNAISE • 1 Williams pear • Freshly ground pepper Mix the egg yolk with the miso paste and slowly add the olive oil, until you • 100ml Beerenauslese get a creamy texture. (late harvest wine) MISO MAYONNAISE • 1 egg yolk SAVOY CABBAGE • 100-150ml olive oil ROULADE • ½ tsp miso paste • 4 savoy cabbage leaves • 120g savoy cabbage, finely sliced (use mushrooms alternatively) • 40g shallots, finely sliced • 1tbsp olive oil VINAIGRETTE • 100ml pear balsamic vinegar • 60ml macadamia nut oil • 20g pears, cut into cubes • Juice of 1/2 lime Haute healthy cuisine FOUR International 01/16 HEINZ BECK Water Garden / 04 METHOD HERBAL INFUSION WITH TAPIOCA PEARLS Wash celery, cut into pieces and brown in a nonstick pan with star anise. Sprinkle with Pernod, let it evaporate and repeat the process with the Noilly Prat. Add the shellfish broth and boil for 30 minutes. Strain, add the herbs and leave to infuse for 20 minutes sealing with plastic wrap. Filter, get 250ml of liquid, bring to a boil, add the tapioca pearls and stir slowly. Bring it to a boil and cook for 15 minutes. Drain the tapioca pearls, cool them in water and keep them in their cooking liquid. SCAMPI CARPACCIO Shell the scampi, cut them in half, removing the vein on the back. Put three scampi between two sheets of butcher’s paper and beat to get a carpaccio. VENUS CLAMS Wash the venus clams and put them in a steam oven at 130C for 2 minutes, being careful to remove them as soon as they are opened. Cool immediately INGRED IENTS to stop the cooking and shell. COURGETTE PURÉE HERBAL INFUSION TO FINISH Use only the white part of the two courgette previously peeled and cut into WITH TAPIOCA • 50g Calvisius caviar cubes. Fry in a little extra virgin olive oil and add a few tablespoons of water. PEARLS • 20g papaya, brunoise Reduce the liquid; mix the courgette in and season with salt. • 50g tapioca pearls • 20g mango, brunoise • 3 stalks celery • Affila cress TO FINISH • 3 star anise • Blossom Distribute the courgette purée on the bottom of the dish and place the scampi • 25ml Pernod • Chervil carpaccio over it. Pour the tapioca pearls over it. Decorate with sea truffles, • 25ml Noilly Prat • Kikunha Calvisius caviar, fruit brunoises, herbs and edible flowers. • 500ml shellfish broth • Edible flowers • Parsley, basil, chervil, tarragon, as desired/ to season SCAMPI CARPACCIO • 12 Scampi VENUS CLAMS • 12 Venus clams COURGETTE PURÉE • 2 courgettes • Water • Extra virgin olive oil • Salt Haute healthy cuisine FOUR International 01/16.
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