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Saint Pierre Breton style by La Vie

A dish by Thomas Bühner from La Vie*** in Osnabrück.Made with mushroom cream, pea cress purée, sea kale Saint Pierre lasagna, pea caviar, king crab, and Saint Pierre ragout.

Ingredients

200gShallots
500gMushrooms
0.5units.itemsGarlic clove
2units.itemsthyme sprig
Lemon juice
50mlpoultry stock
30mlwhite dry sherry
50gButter

150mlpoultry stock
30gParsley
50gButter
1kgblanched peas
150mlWhipped cream
5gMint leaves
6units.itemswatercress bundle

150gsea kale
200mlMineral water
10mlwhite soy sauce
Lemon juice
1.3gxanthan

100mlMilk
100mlFish stock
1units.itemslarge cooked potato
0.2gKappa
100gSaint Pierre
1units.itemschive stem
0.8gIota

king crab meat
small mushrooms
0.66units.itemsportion of mussel stock
cooked peas
0.33units.itemsportion of demiglace
Parsley
sea kale brunoise

wonton dough sheets
mushroom purée
thin slices of Saint Pierre
mussel broth

salmon trout caviar
freeze-dried peas
a few drops

sea kale coulis
watercress purée
cooked peas

Clarified butter
king crab meat
Thyme
salted water
lemon zest

Saint Pierre
1lWater
100gSalt
herb oil with garlic, pepper, bay leaf

20gjulienned kombu leaves
100gveal trimmings
100gdemiglace
100gsalted Saint Pierre cheeks

Preparation

  1. Sweat the mushrooms, shallots, garlic, and butter for 2 hours over low heat.
  2. Add the remaining ingredients.
  3. Blend, season, and strain.

  1. Blend all ingredients very finely. Season to taste and strain through a sieve.

  1. Mix the water, sea kale, soy sauce, and lemon juice and season with salt and sugar.
  2. Mix the juice with the xanthan and vacuum seal.

  1. Let the stock, milk, Saint Pierre, chives, and potato simmer gently for 20 minutes.
  2. Blend briefly, strain, and season. Bind 200ml of the 'milk' with 0.8g Iota and 0.2g Kappa and pour into a glass.

  1. Stir the demi-glace and mussel stock together.
  2. Add the cooked king crab meat in cubes, the mushrooms, cooked peas, parsley, and the brunoise of sea kale.

  1. Cut thin slices of the Saint Pierre and gently cook them in the mussel broth.
  2. Place some cooked wonton wrapper and a little mushroom purée between each slice.

  1. Add a few drops of water to the caviar and stir so the eggs separate a bit.
  2. Blend the freeze-dried peas and sift the powder.
  3. 'Coat' the caviar in the pea powder.

  1. Heat the cooked peas with a little watercress purée and sea kale coulis.

  1. Cook the crab for 5-6 minutes in salted water and then remove the meat from the shell.
  2. Vacuum seal with the clarified butter, thyme, and lemon zest and keep warm.

  1. Fillet the fish. Place the thin pieces in salted water (1l water with 100g salt). Let sit for about 10 minutes per 100g.
  2. Then cut the pieces into fine slices.
  3. Confite the larger pieces in the herb oil.

  1. Heat all ingredients together.