Omble Chevalier Cru, Opercule Mtl Recipe
gel au vinaigre de shiso, tofu style parmesan, sureau.
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Ingredients
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Omble Chevalier
Shiso Vinegar Gel
Tofu Style Parmesan
Elderflower Garnish
Method
Prepare the Omble Chevalier
- 1
Season the Fish
Sprinkle the omble chevalier fillet with salt and black pepper on both sides. Set aside for 15 minutes.
- 2
Sear the Fish
Heat a non-stick pan over medium heat. Cook the fillet for about 3-4 minutes on each side until cooked through and flaky. Remove from heat.
Make the Shiso Vinegar Gel
- 3
Blend Shiso Leaves
Blend shiso leaves with rice vinegar and sugar until smooth.
- 4
Add Agar and Heat
In a saucepan, combine the blended mixture with agar-agar. Bring to a simmer while stirring, and cook for 2-3 minutes.
- 5
Set the Gel
Pour the mixture into a shallow dish and let it cool in the fridge for at least 1 hour until set.
- 6
Cut into Squares
Once set, cut the gel into small squares or desired shapes.
Prepare the Tofu Style Parmesan
- 7
Blend Tofu
In a food processor, combine firm tofu, nutritional yeast, garlic powder, and salt. Blend until smooth and creamy.
- 8
Taste and Adjust
Taste the tofu mixture and adjust seasoning if necessary. Set aside.
Plating
- 9
Assemble the Dish
On a plate, place the seared omble chevalier fillet. Top with tofu style parmesan and arrange shiso vinegar gel squares around it.
- 10
Garnish
Drizzle elderflower syrup over the dish and garnish with fresh elderflowers.