Salad Bouillabaisse At Breidenbacher Hof

If you ever had the pleasure of visiting the Mediterranean or are simply a lover of food, you are undoubtedly familiar with the Provençal fish soup, Bouillabaisse.  Based on this delicious French dish, Breidenbacher Hof’s Executive Chef Philipp Ferber created an exciting interpretation: Salad Bouillabaisse.  And while it is a salad, the seafood is the star.  I fell in love with it at first bite and knew that I absolutely had to share the recipe with you.   There are several steps to the creation of this dish, but don’t be intimidated!  It is well worth the effort and your guests will be impressed.

Salad Bouillabaisse

Saffron Fumet

Ingredients:
– 100 ml white wine
– 50 ml Pernod
– 50 ml Noilly Prat
– 50 ml port wine (white)
– 500 ml fish stock
– 1 g saffron
– 100 g fennel, julienned
– 80 g onion, julienned
– 3 plum tomatoes, diced
– 2 sprigs of basil
– 250 g butter
– Fleur de Sel (sea salt)
– sugar
– fresh ground pepper

Preparation:
First, sweat the fennel and the onions in a pan until they are soft and develop a flavor.  Now, add the tomatoes and basil, fry them slightly and deglaze them with the white wine, Pernod, Noilly Prat and port.  You have to cook everything until a syrup arises.  Then add the fish stock and continue to cook at low temperature for 10 minutes.  Next filter it through a colander and season to taste.  Use the butter to make it creamier.

Sauce Rouille

Ingredients:
– 1 kg mealy potatoes
– 8 egg yolks
– 2 braised red pepper, puréed
– Cayenne pepper
– Maldon Sea Salt
– 1l olive oil

Preparation:
Boil the potatoes as usual.  Afterwards, mash the potatoes and put them into a mixer. Step by step, add the other ingredients, the olive oil at last until a homogeneous texture is reached.

Basil Pesto

Ingredients:
– 1 bunch basil
– 1 clove of garlic
– 50g roasted pine nuts
– 50g grated Parmesan
– 120ml olive oil
– Fleur de Sel
– fresh ground white pepper

Preparation:
Combine the garlic, pine nuts, Parmesan and olive oil in a mixer until a uniform consistency is achieved.  Add the leaves of basil and mix until blended.  You have to pay attention: If you mix basil too long, it will become bitter.  Season it with Fleur de Sel and pepper.

Vinaigrette

Ingredients:
– 200ml apple juice
– 100ml white balsamic vinegar
– 100ml vegetable stock
– 2EL mustard
– 1EL honey
– 100ml grape seed oil
– 100ml hazelnut oil
– 100ml olive oil
– salt
– pepper
– sugar

Preparation:
Mix everything except for the three types of oil. Add them step by step at last. Season to taste!

Salad Bouillabaisse

Ingredients:
– 1 red pepper
– 1 yellow pepper
– 1 zucchini
– 1 bunch green asparagus
– the created basil pesto, vinaigrette, saffron fumet and sauce rouille
– 240g roasted halibut
– 240g roasted salmon
– 240g scallops
– 4 tentacles of octopus
– 9 razor clams
– 1 sprig of rosemary
– 1 sprig of thyme
– 1 slice oven-toasted bread per person
– If you like an assortment of herbs for garnish

Preparation:
Grill the vegetables first and let them cool down to room temperature. Now, marinate the lettuce with the vinaigrette and some pesto. Sear the fish and scallops in a pan and aromatize them with the herbs except for the razor clam and octopus, which you have to cook in the saffron fumet for a short time.

Finally, it is time to plate! Present the salad and the grilled vegetables on four plates. Spread the fish with pesto and arrange it with the octopus and the scallops on the salad. Last but not least, beat the saffron fumet until it’s fluffy and arrange it on the salad. The roasted bread and the Sauce Rouille are presented separately.

Hopefully you didn’t find yourself too intimidated by this recipe.  But if so, you can always come into Breidenbacher Hof’s Brasserie “1806” and let the chefs do the hard part while you sit back and enjoy.

Bon Appetit!

Comments

  1. By the looks of it, really delicious, Thank you for the recipe and sharing your talent with us readers and viewers.

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