Dynamite pike perch cake and its "macaceps"

A recipe proposed by the chef of the restaurant “Le Petit Prince” located in Saint-Alban-les-Eaux in Loire.

guillaume goutaudier

Guillaume Goutaudier

guillaume goutaudier

Guillaume Goutaudier

A recipe proposed by the chef of the restaurant “Le Petit Prince” located in Saint-Alban-les-Eaux in Loire.

Hard

Preparation: 2h

Cooking: 15 min

4 servings

Which caramels are used in this recipe?

Salted butter caramel, strong caramel.

Ingredients

4 pike perch fillets of 130g

30g salted butter caramel
30g Meaux mustard
20g chopped roasted pecan nuts
30g butter
1 pinch of salt and pepper
20g breadcrumbs

30g strong caramel
5g garam massala
3g ginger
10cl red vinegar
10cl soy sauce
30cl veal stock
50g butter

100g yellow carrots
200g rutabaga
20g butter
2 branches of thyme (keep only leaves)
10cl white wine
1 pinch of salt and pepper
20g sugar
10cl cream

100g cress (40g of leaves)
25cl whole milk
Seasonning
1,5g lecithin or 1/2 egg white

150g Bintje potatoes
40g butter with Mons salt pieces (cheesemaker and refiner MOF located in Côte roannaise, France)

9 ceps

125g almonds
225g icing sugar
10g cep powder
100g egg white (4 egg whites)
25g sugar
2 or 3 drops of macaron dye to get the right colour

Directions

Lift the skin and roll the fillets in plastic film, 1 by 1. Bake in the oven (put a bucket of water at the bottom of your convection oven) at 53°C for about 15 min.

Use softened butter and mix all the ingredients together. Roll out between 2 baking papers.
Cut rectangles the size of the pike perch fillets and keep cool.

Raise the caramel temperature. Add the spices, vinegar and soy sauce.
Let reduce by half then add the veal stock.
Beat with butter (add a knob of cool butter and beat until it melts to shine the sauce).
Rectify the seasoning if necessary.

Peel and wash the vegetables, mix them with a robot then make them sweat in butter.
Add thyme, white wine and sugar.
Reduce to dry and add the cream.
Cook for 20 minutes over low heat (no colouring).
Rectify seasoning if necessary.

Blanch the cress.
Let cool.
Add milk, lecithin and emulsify everything.

Cut the large ceps into cutlets and pan-fry them at the last minute.
Make small dices with trimmings and cap hats.
Make sweat in butter.
Empty the stems and stuff them with mashed potatoes.
Make sweat in butter and keep them.

Boil the potatoes with their skin.
Peel and crush them with butter.
Check the seasonning.

Preheat the oven to 140°C.
Mix the almond powder and 125g of icing sugar.
Add the remaining icing sugar and the cep powder.
Mix again and sift.
Beat the egg whites in meringue with the sugar (half at the beginning, the rest being worked).
Gently stir in the meringue.
Beat until a homogeneous mixture is obtained.
Poach the macarons on a regular basis on a plate and cook them for about 5min with a closed oven door, and for 10min with an half open oven door (about 2cm).

To order a Box

cuisinez caramel

The first one is free!

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