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Chef Shannon Bennett of Vue de monde
Chef Shannon Bennett
Vue de monde
Normanby Chambers
430 Little Collins Street
Melbourne, Australia
VIC 3000
+61 3 9691 3888
www.vuedemonde.com.au
+ Click images to enlarge
Prune, Pork Tenderloin, and Bacon Terrine

Five-Minute Bouillabaisse with Toro Tartare, Buffalo Milk Skin, and Aromatic Herbs
Chef Shannon Bennett of Vue de monde Melbourne, Australia
Adapted by StarChefs.com
June 2010
Yield: 4 Servings

 

INGREDIENTS
Buffalo Milk Skin:
250 grams buffalo mozzarella
500 milliliters milk
5 grams salt
Pepper
10 grams kappa carrageenan

Rouille:
50 milliliters Champagne vinegar
2 cloves garlic
Pinch saffron
1 potato, peeled, cooked, mashed, chilled
4 egg yolks
1 tablespoon Dijon mustard
Juice of 1 lemon
2 Ortiz anchovies
200 milliliters olive oil
Salt and pepper

Mussel Stock:
100 milliliters olive oil
1 stalk celery, finely diced
1 brown onion, finely diced
1 leek, white part only, finely diced
1 bulb garlic, finely chopped
1.5 kilograms mussels, debearded and cleaned
500 milliliters dry white wine
1 liter fish stock
6 stems parsley
Salt and pepper
12 egg whites

Cona Setup:
100 grams crayfish bones and shell, crushed
30 grams shaved fennel
20 grams sliced shallots
20 grams tomato purée
20 grams finely diced carrot
Pinch tarragon leaves
5 basil leaves
2 sprigs thyme
Pinch celery leaves
1 crayfish antenna
10 grams coriander seeds
10 grams fennel seeds
2 pieces star anise
Pinch saffron

To Assemble and Serve:
200 grams toro tartare
5 baby basil shoots

METHOD
For the Buffalo Milk Skin:
Place the mozzarella and milk in a Thermomix, then set the timer to infinite, the temperature to 80°C, and the speed to 5. When the milk has reached 80°C, add the salt, pepper and kappa carrageenan. Pour some of the mixture onto a clean, flat jelly (pliable) tray, maneuvering the tray so the mix completely covers it, then pour the excess back into the Thermomix jug. You will be left with a thin skin set on the tray. Repeat this process with 3 more jelly trays, and refrigerate each for at least 30 minutes before service. 

For the Rouille:
Put the vinegar, garlic, and saffron in a small pan over medium heat and reduce the vinegar by half. Remove from the heat and set aside.   
Put the potato, yolks, mustard, and lemon juice in a Thermomix and mix on speed 5. Add the vinegar reduction and the anchovies to the Thermomix and blend until smooth, then slowly add the olive oil and emulsify. Season with salt and pepper. The rouille should be bright yellow and thick.

For the Mussel Stock:
In a large stock pot over medium heat, add the olive oil and bring to high heat. 
When the oil is hot, add the celery, onion, leek, and garlic, lightly sautéing, until translucent. Add the mussels and stir for 30 seconds, then add the wine, stock, and parsley and cover with a tight-fitting lid. Between 1 and 2 minutes later, the mussels should be open and cooked. Remove the lid and stir, cook for 1 more minute and season. Strain immediately, discard the solids and chill the remaining stock.

Return the chilled stock to a large saucepan and add the egg whites, whisking them vigorously for 30 seconds. Place the pot on a low flame and whisk every 10 minutes until the stock has reached 62°C. At this stage the raft should have set. Use a ladle to create a small hole in the side of the raft, allowing the uncooked egg to cook and rotate. When the stock is clear, pass it through a chinois then through a coffee filter-lined chinois. Repeat if necessary until a completely clear liquid is achieved.

For the Cona Setup:
Light the burner of the Cona machine and place the jug on the burner.
Pour 700 milliliters of the mussel stock into the jug. In the top chamber, first place half of the crayfish bones, followed by half of the shaved fennel and half of the shallots. Repeat this layering with the remaining crayfish bones, fennel, and shallots. Then place the following ingredients into the top chamber, in order: tomato purée, carrot, tarragon, basil, thyme, celery leaves, and the crayfish antenna. Next add the coriander seeds, fennel seeds, star anise, and saffron.

To Assemble and Serve:
Put 50 grams of the toro tartare in the center of a large, deep, rimmed white bowl. Cut the buffalo milk skin into 12 x 12-centimeter sheets. Place one square of the skin on top of the toro mound then, with a squeeze bottle, apply five dots of rouille, one on each corner and one in the center. Top each rouille dot with a baby basil shoot. Place a garnished bowl in front of each guest.

Bring the assembled Cona setup to the table and, when the stock has boiled, place the top chamber on top of the jug. This will create a vacuum, which will draw the stock from the jug into the top chamber, infusing the stock with the aromatics. Extinguish the flame, thereby retracting the stock to the lower chamber. Pour the stock into each bowl over the milk skin and serve.

 

 

 

 

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