4 servings of Saint Pierre (70g each)
12 sheets of cardamom
1 dashi sheet
50g white cedar leaf
60g Alexis Munoz 18:1 olive oil
100g lovage lemon base
20g lemon butter
2g lemon zest
1 head of garlic
100g white wine
WHELK COOKING GEL
300g reduced whelk
15g white sea aster brunoise
15g white Salicornia
30g chopped whelk
30g whelk cooking gel
Mezcal, to taste
60g cedrate, sliced
30g lemon juice
5g cardamon stem
1g black cardamom powder
30g cardamom leaf and stem
Potato starch, to taste
Water, to taste
400g cedrate zest
30g lemon juice
Maritime aster leaf
Cardamon leaf powder
1 — SAINT PIERRE
Fillet the Saint Pierre, put 1% salt.
Wrap the fillet in green cardamom leaves.
Let marinate overnight in the cold.
For service, portion out the fish and keep the cardamon leaves for cooking.
2 — DASHI SHEET
In salted water and at a boil, blanch the lovage for 1 minute and the cedrate leaves for 10 seconds.
Cool in ice.
Mix in the Thermomix with the dashi for a whole minute, then add the olive oil and mix again for another minute.
Strain the sauce through a filter.
Squeeze well to extract as much as possible.
Spread on a flat surface to obtain a sheet.
3 — CEDRATE BUTTER
Combine the softened butter with the chopped cedrate leaf and the cedrate zest.
Let infuse overnight before using.
4 — SAUCE
Heat the dashi sheet, then add the cedrate zest and emulsify with the flavoured butter.
Let steep for 2 minutes, then pass through a fine mesh sieve.
5 — WHELKS
Soak the whelks in salt water (30g salt per litre of water) for 2 hours.
Discard the water. In a saucepan, bring fresh water to a boil, then add the remaining ingredients and the whelks.
Simmer for 5 hours.
6 — MIXED SEAWEED
Remove the fibrous stems of the Salicornia and Maritime Aster.
Blanch for a few seconds, cut into brunoise.
Add the Tsukudani and the chopped whelks.
Combine with the cream of the whelks, season with the mezcal.
7 — CEDRATE RAVIOLI
Cut 0.8mm slices of cedrate with a mechanical slicer.
Vacuum seal with the dashi, lemon juice, chopped cardamom stems and cardamom powder.
Cook in a 100°C steam oven for 2 minutes.
Put the seaweed mixture on the slice of cedrate then close in a half-circle with a 45-diameter fluted roller.
Set aside in the steam oven at 55°C.
Brush the ravioli with the dashi concentrate.
8 — DASHI CONCENTRATE
Finely chop the cardamon and put it with the dashi in the rotovap.
Reduce concentration until the colour is an intense yellow.
Soak the potato starch in water then boil with the dashi concentrate.
9 — ZEST PURÉE
Collect the zest from the cedrate lemons, blanch them 4 times, cooling between each.
Then, add the dashi and sugar. Drain well, then mix with the lemon juice.
Strain into a fine mesh sieve and set aside in a pastry bag.
FINISHING & SERVING INSTRUCTIONS
Cook the Saint Pierre à la plancha.
On the plate, put the oil, cardamom leaves and fish.
Brush with the dashi concentrate.
Shape the fish and then brush it again with the concentrate.
Place two raviolis on the dish and brush lightly with the concentrate.
Add a long white aster leaf, blanched for a few seconds.
Put a large dot of the zest purée and dust with the cardamom leaf powder.
Add a spot of sauce between the raviolis and put the rest in a sauce boat.
Krug Grande Cuvée 171ème Édition is a dynamic, vibrant and very complex Champagne with an expressive nose on citrus nuances of bergamot and cedrate. Every component of this recipe complements the Champagne: the salty notes of the whelks and seaweed accentuate its minerality and freshness, while the cedrate and cardamom ravioli contrast nicely with the bubbles.
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.