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Food has always been part of the KENZO lifestyle so it was important for us to combine this passion and our fight against overfishing.

Our fourth KENZO sustainable recipe is by Olivier Roellinger - chef of Maisons de Bricourt. Here is the Grilled mackerel with « Poudre Marine », spring onions with saffron and tangy glasswort!

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INGREDIENTS
- 4 fresh mackerels
- 1 garlic clove
- 4 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 10 cl white wine
- 6 saffron filaments
- 2 teaspoons of Olivier Roellinger’s Poudre Marine
- 8 spring onions
- Dulse seaweed
- Glasswort (optional)
- Sea Lungwort (optional)
- Sea Aster (optional)
- Salt

Directions


Ask your fishmonger to gut the mackerels and to fillet them for you, preserving the head and the bones. Rinse the head and bones. Thinly slice a garlic clove.


Fry the garlic in a teaspoon of olive oil until golden brown. Add the head and bones, fry for two minutes then add the vinegar and the white wine. Bring it to a boil, add 10cl of water then reduce heat to a simmer and bubble for 30 minutes until reduced by half. Then strain the sauce through a fine sieve.


Place the saffron filaments in 3cl lukewarm water, infuse for 30 minutes then pour into the tangy mackerel stock with a teaspoon of Poudre Marine. Let it infuse for 30 minutes then add the rest of the olive oil. Check the seasoning and then filter through a sieve once more.


Season the flesh side of the fillet with salt and the rest of Poudre Marine, then place the fillets on an oiled baking sheet or in a dish that can be placed under your oven grill.


Boil the spring onions in salty water for a couple of minutes.


Plunge the glassworts into boiling water for a few seconds.


Preheat oven grill.

 

Gently reheat the mackerel sauce. Do not bring it to a boil. You can whisk it or use a hand blender. Reheat the onions, the seaweed and the glasswort in the sauce.
Place the mackerel under the oven grill with two tablespoons of the sauce.


Arrange the fillet, the onions, the seaweed and the herbs – glasswort, sea lungwort and sea aster –  on a plate making sure it looks as good as it will taste.

 

See all KENZO sustainable recipes here!

Food has always been part of the KENZO lifestyle so it was important for us to combine this passion and our fight against overfishing.

Our second KENZO sustainable recipe is by Olivier Roellinger - chef of Maisons de Bricourt. Here is the herb-crusted grey mullet fillet with a citrus vinaigrette and dried fruits!

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Early fall is when fattened sea breams begin their journey into deeper waters for the winter. Conversely our vegetable gardens, starved of the sun, stop ripening the tomatoes in them. Do we let the tomatoes wither and die on a pile of autumnal twigs?  Hell no.  Now is the perfect time to cook one of these beautiful tomato and sea bream recipes to share with friends!  The smell and sight of one of these is enough to get the mouth watering when you place it in front of yourself or your guests.


Serves 4


INGREDIENTS

 

Oven-roasted black sea bream with laurel and lemon, fennel seeds and green tomato marmalade.
- 1 whole black sea bream of about 1.5kg. If it was freshly caught that day, let it sit for 24 hours in the fridge.

- 1 onion

- 12 small shallots

- 1 lemon

- 2 bay leaves

- Thyme sprigs

- 1 tbsp fennel seeds

- 2 whole peppercorns

- 3 whole coriander seeds

- 2 dl fish stock

- 200g mussels

- Parsley stalks

- Wild fennel fronds

- 100g butter

- Sugar

- Salt


Tomato marmalade

- 500g tomatoes

- 150g sugar

- 1 tbsp lemon juice


Fish stock

- 2 white portions of leeks

- 1 carrot

- 1 onion

- 1 small celery stick

- 1 clove of garlic, thyme, parsley, bay leaf

- 1 orange zest

- 1 slice fresh ginger

- 2 dl medium sweet wine

- 400g sole bones

- 1 l water

 

Quick and easy. The tomato marmalade can be made well ahead.


Preparation


Make the green tomato marmalade ahead. Core the tomatoes and quarter them in big pieces. Sprinkle with sugar and pour the lemon juice. Let it marinate in the fridge for 24h. Place over low heat and let it cook for at least three hours, stirring often to avoid sticking. The marmalade can be refrigerated for up to a month. 


For the fish stock: Rinse the fish bones under tap water. Dice the carrots, the onion and the white portions of the leeks. Sweat them in butter. Add the medium sweet wine. Boil it for 1 min. Add the fish bones. Then add 1l of water to the level of the preparation. Add the herbs, the orange zest and the Ginger. Bring it slowly to a simmer and let it cook for about 30 min, without skimming, so that the broth will clarify naturally. Delicately strain it through a fine sieve and refrigerate. The fish stock can be refrigerated for 4 to 5 days, but you can also freeze it using an ice tray for other recipes.


Delicately scale the sea bream. Gut it without opening the belly too much and stuff the cavity with the fennel fronds.
Peel the onions and the shallots.
Peel and quarter the lemon, keep 2 zests and blanch them.

 

Scrub and clean the mussels under running water. Cook them over high heat until open. Only the broth will be used in this recipe. The mussels will be used for another dish, or they can be thread onto skewers and served as an appetizer.

 

Finely chop the onion.

 

Preheat the oven on the highest heat. In a dish, combine the onion, the pepper, the coriander, 80g of diced butter in small dices, the fennel, the lemon zest, the thyme sprigs, 1 dl of fish stock and the mussels’ filtered broth. Bake the fish in the dish for about 20 min. Check that the fish is cooked through by pulling out one of the fins on the back, it should come away yet not too easily.


Reheat the marmalade and the shallots.


In a serving dish, put the fish on a cloth; it will allow you to serve up the fish in front of your guests, without it slipping on the dish. What’s more, the cloth will absorb all the juices dripping from the fish. 


Strain the juices through a fine sieve, crushing the ingredients. Check the seasoning and the tartness. Serve the sauce in a sauceboat. In a vegetable bowl, serve the shallots and the tomato marmalade with lemon quarters.

 

Maisons de Bricourt

1 rue Duguesclin

35260 Cancale

 

See all KENZO sustainable recipes here!