KENZO sustainable recipes
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!
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.
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
- 500g tomatoes
- 150g sugar
- 1 tbsp lemon juice
- 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.
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.
1 rue Duguesclin
See all KENZO sustainable recipes here!