Whitefish & Lobster Recipe

Preparation Steps

1. 1

   Prepare the lobster

   Boil the lobster tails in salted water for about 8-10 minutes until the shells turn bright red. Remove from water and let cool. Extract the meat and cut into large pieces.

2. 2

   Cook the whitefish

   Season the whitefish fillets with salt and pepper. In a pan over medium heat, add a tablespoon of butter, and sear the fish for about 3-4 minutes on each side until golden brown and cooked through.

3. 3

   Prepare the cauliflower puree

   Chop the cauliflower and steam until tender, about 10 minutes. Blend with a quarter cup of butter until smooth and season with salt and pepper.

4. 4

   Make the saffron beurre blanc

   In a saucepan, combine white wine, shallots, and saffron. Cook until reduced to half, then slowly whisk in the cold butter until emulsified. Season with salt.

5. 5

   Make the champagne gastrique

   In a saucepan, combine champagne vinegar and sugar. Cook over medium heat until the mixture reduces to a syrupy consistency.

6. 6

   Prepare fennel and red wine pearl onions

   Slice the fennel bulb thinly and sauté in a pan with a little olive oil until softened. In another small pan, add pearl onions and red wine, simmering until the onions are tender and the wine reduces.

7. 7

   Plate the dish

   On each plate, spread a layer of cauliflower puree, top with the cooked whitefish, and arrange lobster pieces around. Drizzle with saffron beurre blanc and champagne gastrique. Garnish with sautéed fennel, red wine pearl onions, pumpkin seeds, and nasturtium leaves.