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Lobster bouillabaisse with
green rice crusted shrimp mousse

by Kihak Lim
L'Espoir du Hibou, South Korea
 

The boldest moment in my life was the decision to quit my position at an opera and study abroad to become a Chef!

Lobster bouillabaisse with green rice crusted shrimp mousse

  • STARTER
    2 PERS.
  • timing
    3H30
  • preparation time
    3H
  • Cooking time
    30MIN

INGREDIENTS

2 lobsters
1 red mullet
1 Maitake
200g lobster head
500ml well-made bouillabaisse
1 potato
1 carrot
1 zucchini
1 bunch of rucola
1 bunch of spinach
150g shrimp
1 cup rice
1 piece of kelp
20g rice flour
20g puffed rice
3 pcs cherry tomato confit
 

RECIPE DEVELOPMENT

1 — LOBSTERS AND RED MULLET
Boil the lobsters and prepare the red mullet. Broil the lobster heads and shells and add them to the bouillabaisse. Allow the mixture to boil and sieve it.

2 — SHRIMPS AND GREENS
Combine equal parts of rice and water and cook them. Blend the shrimps, rucola, spinach and butter into mousse. Cook the mixture further and bake it in the oven until crispy.

3 — RICE
Grill the red mullet fillet with the puff rice on. Coat the Maitakes in the rice powder batter and fry them.

4 — VEGETABLES
Cook the tournée-cut pieces of zucchini, potato and carrot to garnish the dish. Add the cherry tomato confit.

SERVING INSTRUCTIONS
Plate the dish and pour the bouillabaisse soup.
 

This pairing strikes a balance. While the addition of crustaceans gives the bouillabaisse richer flavours, the crunchy baked rice combines with the crispy bubbles of Krug Rosé 26ème Édition for a delightful contrast between the flavours and textures.
 
Krug Grande Cuvée
Krug Grande Cuvée
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