breakfast
33% whipping cream
Halibut in a bisque cloud
Ingredients
Halibut (fillet)
100 g
Cauliflower
50 g
Broccoli
50 g
Baby carrots
50 g
Salt, pepper
to taste
For the espuma
Bisque sauce
100 ml
For the bisque sauce
Crab shells
500 g
Carrots
100 g
Onions
100 g
Garlic
40 g
Fennel
100 g
Celery
100 g
White wine
500 ml
Thyme
5 g
Basil
20 g
Tomato paste
200 g
Water
3 L
Method of preparation
- Blanch the vegetables in vegetable broth until half-cooked.
- Poach the halibut in fish broth for 4–5 minutes.
- Mix the cream with the bisque sauce, reduce until it reaches the consistency of sour cream, and transfer to a cream whipper.
- Serve the halibut with the vegetables and bisque espuma.
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