- John Dory fillets
600 g - Caul fat (crépine or strainer)
200 g - Spinach leaves
1 kg - Celeriac
150 g - Celery stalks
2 - Cancale oysters
16 - Salmon meat
150 g - Cod meat
150 g - Cream
2 tablespoons - Red wine
8 cl - Shallots
2 - Fish stock
15 cl - Veal jus
15 cl - Mustard seeds
2 tablespoons - Butter
2 walnut-sized pieces - Cayenne
1 pinch - Diced tomato
2 tablespoons - Salt, ground pepper
to taste
- Open the oysters over a container to collect the seawater. Clean the flesh, removing any shell fragments. Filter the water and reserve.
- Salmon Mousse: Blend salmon and cod meat. Incorporate cream over ice. Season with salt and cayenne. Chill.
- Sauce: Reduce veal jus nearly dry. Reduce red wine by half with chopped shallots, then add fish stock, oyster water, reduced jus, and crushed mustard seeds. Strain, whisk in butter, and season. Keep warm.
- Assembly: Blanch and stem spinach. Spread caul fat on cling film with spinach, pipe mousse layer, embed 2 oysters, and roll into firm sausages.
- Steam sausages 6 minutes. Remove film and sear over high heat.
- Peel and cut celeriac into 6 mm sticks; double-fry at 180°C. Drain, season. Fry celery stalks similarly.
- Plating: Slice sausages on a bias. Plate with 2 poached oysters, vegetables, sauce, and diced tomato.
This sophisticated seafood creation comes from Chef Hubert, showcasing expert technique and bold flavors.
