Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
© Shunt Sarafian
Sar, roasted asparagus, Vendeen ham & Kalamata olives
In Haute-Loire, land and sea meet in the plates of Charles Bernabé. At Les Cadets, he offers a sar fillet, accompanied by roasted asparagus, Vendée ham and kalamata olives.
Serves 6.
Preparation time: 1 h 20
Cooking time: 1 h 10
- 2 sars (from Saint-Gilles-Croix-de-Vie if possible) or 1 sea bream
- 3 thick slices of Vendée ham
- 12 white asparagus spears
- 20 Kalamata olives
- Olive oil
Aromatic garnish
- 2 carrots
- 1 celery stalk
- 1 shallot
- 20 g ginger
- 5 button mushrooms
- Garlic, thyme, bay leaf
- 1 juniper berry
- 5 coriander seeds
- 150 g butter
- 20 cl muscadet
- Sherry vinegar
- salt and pepper
1 - Prepare the fish: remove the bones from the fillets (keep the center bones). Trim to obtain a nice 120 to 130 g fish steak per person.
2 - Make the muscadet fumet: wash the center bones and roast in the oven at 180°C (gas mark 6) until nicely colored. Transfer to a large stewpot and add the aromatic garnish. Sweat with a knob of butter, then add the muscadet and water. Bring to the boil, skim to remove impurities, then simmer for 30 min. Strain through a chinois étamine, then reduce to demi-glace. Whisk with 100 g butter, then season with a dash of white wine, vinegar and pepper. Keep warm.
3 - Prepare the asparagus: peel the asparagus, tie into bundles, then cook in well-salted, slightly sweetened water for 10 to 12 min. Remove by glazing, then chill.
4 - Finely dice the ham. Cut two cheeks from each olive, reserving them for dressing. Remove the pits, then chop the flesh.
5 - Roast the asparagus in a frying pan with a drizzle of olive oil. At the same time, roast the fillets skin-side down for 2 min, until nicely colored. Remove to a rack, then finish cooking with the asparagus in the oven at 160°C for 1 to 2 min.
6 - Presentation: cut the asparagus in half and season with fleur de sel and pepper. Arrange 2 asparagus spears on each plate. Top with olive pulp, ham brunoise and a few olive cheeks. Place the roasted fish on top, then pour the muscadet fumet over the center.
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