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Roasted wolffish with parsnip purée and saké sabayon

Butter-roasted wolffish with creamy parsnip purée, mandarin, chicory, and a silky sake sabayon. Approximate cost price per person: €3.67.We understand that the cost price determines the margin. That is why our chefs are happy to assist you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchase costs. We inspire you with tasty, seasonal dishes so that you maintain optimal control over your purchases and retain a healthy margin.

Ingredients

15gSea salt
600gAtlantic wolffish

500mlWhite wine
2units.itemsShallot
72units.centiliterSaké
10gCoriander seed
1Mandarin
3Garlic cloves
80gEgg yolk
2Bay leaves
100gButter
1Lime leaf

1units.itemsChicory
1units.itemsRed chicory
1units.itemsMandarin
120gParsnip purée
Pane carasau

Preparation

  1. Sprinkle some salt on a tray and place the fish on top. Dry-cure the fish for at least 3 hours for extra firmness.
  2. Heat a pan and add a little sunflower oil. Place the fish in it and sear the skin side well.
  3. Add a knob of butter to the pan and baste the fish to the desired doneness. Let the fish rest on a tray.

  1. Finely chop the shallot and garlic.
  2. Sweat the chopped shallot and garlic together with the spices in a little oil until translucent.
  3. Add the wine and sake along with the zest of mandarin and reduce by half.
  4. Strain the gastrique and season with mirin and salt.
  5. Whisk 100 ml gastrique with 3 egg yolks until a light sabayon. When cooked, stir the butter into the sauce.

  1. Cut the chicory into diagonal points and dress with olive oil.
  2. Segment the mandarin and halve the segments.
  3. Put a little puree at the bottom of the plate.
  4. Place the fish on top and cover with the sabayon.
  5. Make a nice salad of the chicory and mandarin on top and cover with the Pane Carasau.