Meagre, Motti Cress, coconut, sereh, goosefoot

• 4 pieces of 100 g meagre
• 1 l of water
• 30 g of salt
• 2 lemon peels
• goosefoot
• young spinach leaves
• Motti Cress
• coriander flowers
• roasted coconut
• hazelnut butter
• pink garlic
• sage scented fleur de sel

For the coconut puree:

• 300 g celeriac
• 50 + 50 g coconut milk
• 20 g of roasted coconut
• 50 g of cream

For the coconut stock:

• 1 kg meagre bones
• 200 g onions
• 20 g of garlic
• 1 l poultry stock
• 3 pieces of lemongrass
• 1 grated coconut
• olive oil
• butter

Prepare a wet brine from the water, salt and lemon zest. Allow to cool and dip the meagre in it for 10 minutes. Cook the fish at a low temperature for a minute.

For the puree, put the celeriac together with 50 g coconut milk under vacuum and cook at low temperature. Let the other 50 g coconut milk infuse with the cream and the grated coconut.

Blend the celeriac with the cooking juices and the pulled cream, season and reserve. For the stock, add the bones to olive oil and add the chopped onions, garlic and sereh.

Add the poultry stock and the grated coconut, cover with foil and leave to infuse for 2 hours. Reduce the mass by half, pass through a sieve and season.

Assemble the broth à la minute with butter. Sweat the goosefoot in some butter with the garlic, drain and season with fleur de sel.

Dress the coconut puree on the plate and add the fish. Garnish with the goosefoot, the other herbs and the cress. Garnish with roasted coconut and add the warm stock.

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Ma Langue Sourit

1, rue de Remich, Moutfort
T. 00352/263 520 31
www.mls.lu

Recipe: Cyril Molard 
Source: Culinaire Saisonnier 82 - Fall 2016