Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
this recipe from Arthur Dubois, chef at the Maison Dubois restaurant in Paris8e , is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
- Serves 4
- Preparationtime: 55 min
- Cooking time: 4 h
Ingredients for Arthur Dubois ' " Summer" St Pierre
For the stock
- 1 1.2 kg scallop
- 1 white onion
- 1 leek white
- 2 sprigs thyme
- 2 bay leaves
- 2 garlic cloves
- 25 cl dry white wine
- 1 tbsp. olive oil
For the apricot cream
- 4 apricots
- 50 g sugar
- 20 cl white wine
- 50 g soft butter
- Sal t
For the garnish
- 12 fresh almonds
- 50 g samphire
- 20 wild asparagus (or green beans )
For the amaretto sauce
-
2 shallots
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2 sprigs thyme
-
2 bay leaves
-
2 garlic cloves
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20 cl amaretto
-
50 cl liquid cream
-
1 lemon
-
1 tbsp. olive oil
-
Sal t
Steps for Arthur Dubois ' " Summer"St. Pierre
-
Fish stock:
- Remove theskin from the filletsand set aside in a cool place.
- Remove gills and eyes, cut bones and head with scissors andrinse in coldwater . thinly slice the onion and leek whites and sauté, covered, with the garlic, thyme, bay leaf and olive oil, avoiding browning.
- Add the carcasses and cook, still covered, for 2 min. Add the white wine, reduce and add cold water to the level of the bones. Bring to the boil and simmer for 20 min. Once cooked, strain the stock through a fine sieve.
-
Apricot cream: Rinse the apricots,place in a gratin dish, add the sugar, a pinch of salt, soft butter and white wine. Cover with aluminum foil and bake at 150°C for 2 h 30 to 3 h, until they begin to caramelize. Then remove the pits and blend the pulp in a food processor.
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Topping:
- Open the fresh almonds with a rolling pin and peel. Quickly blanch the samphire in boiling water, then plunge into iced water.
- Blanch wild asparagus in boiling salted water, then plunge into ice-cold water (do the same for green beans, separating them in half lengthwise after cooking).
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Amaretto sauce: Sauté the chopped shallots, garlic, thyme and bay leaf in olive oil in a saucepan , without browning. Add the amaretto and reduce by half. Add half the fish stock (keep the other half for cooking the fish) and reduce by half. Add the cream and reduce by half, not forgetting to add a pinch of fine salt. Strain the sauce through a fine sieve and blend. At the last moment, add a little lemon juice and a drop of amaretto.
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Cooking and serving:
- Season the fillets with saltand place them in a sauté pan over the hot stock (40/50°C) for around 15 minutes (there should be a slight resistance when the fillets are cooked). drain when cooked.
- Heat the samphire and wild asparagus in a steamer basket, and the apricot cream in a small saucepan.
- Place a dot of apricot cream on the hot plate , along with the cooked fillet of St Pierre, the salicornia and wild asparagus and the fresh almonds. Pour the hot sauce over the fish just before serving.
Has this recipeinspiredyou todiscover the cuisine of Arthur Dubois? Read the Gault&Millaureview of Maison Dubois.
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