St. Peter’s Fish with Black Truffle Mousse, White Asparagus, and Mousseline from Under Pressure: Coo
St. Peter’s fish, also known as John Dory, is a mild white fish; although it is not a true flatfish, it has two fillets per side, so one large fish will serve four. We puree the belly and the trim...
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Blender
- Fine-mesh sieve
- Hand mixer
- Mixing bowl
- Whisk
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring spoon
- Stove
- Refrigerator
- Plastic wrap
- Plate
Ingredients
- 12 medium spears white asparagus
- Beurre Monté
- 55 grams milk, cold
- granulated sugar
- 1/2 gram polyphosphate (Sources)
- 28 grams heavy cream
- 6 grams minced black truffles
- kosher salt
- One 2.25- to 2.75-kilogram St. Peter’s fish (John Dory), skin removed
- 80 grams crème fraîche
- 3 sea scallops (85 grams), muscles removed
- Baby mâche
- Fleur de sel
- 20 grams whipped cream
- 12 thin black truffle rounds
- 1 tarragon sprig
- 64 grams champagne vinegar
- 15 grams water
- 10 grams thinly sliced shallot
- 85 grams Clarified Butter, melted and warm
- ¼ lemon
- 3 black peppercorns
- 1 large egg yolk
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