Suggested Wine Pairing:
Chinon Blanc, Olga Raffault, France, 2000
Yield: 2 servings
- Black Pepper, crushed
ounces fish bones
- 1 bulb of fennel, medium diced
- 1 bunch basil
- 1 onion, medium diced
- 2 garlic cloves, halved
- 1 pinch saffron
- 4 tiger prawns
- 5 sheets
- Water (to cover)
- 1 bunch basil
- ½ cup
- 2 lemons
- 1 cup sugar
spears baby asparagus
- 2 Tablespoons extra virgin olive oil
ounces crab meat
- 1 lemon, juiced
- 2 basil leaves
the bouillabaisse gelée: Make a broth with the fish bones, onion, fennel,
basil stems, garlic, tomato, saffron, and shrimp. Bring to a boil and add shrimp.
After 2 minutes, remove shrimp, peel and set aside. Simmer the broth for an additional
25-30 minutes. Strain the stock through a fine mesh sieve, season, and add the
gelatin sheets, stirring until the gelatin has dissolved. Chill until the stock
Tomato Dust: Dry the tomato skin in a 100ºF oven until
crispy. Season with salt and pepper and grind to powder in a coffee grinder.
Oil: Separate the basil leaves from their stems and reserve stems. Blanch
the leaves in boiling water for 1 second, then shock in ice water. Drain, dry,
and chop finely with a knife. Place in a blender with olive oil and one ice cube.
Blend until smooth and strain through a fine sieve or chinois.
Remove the zest from the lemons with a peeler and julienne. In a small pot,
combine zest, 2 cups water and ? cup sugar and bring to boil. Strain, and repeat
two times, replacing water and sugar each time. Strain and chill.
the asparagus spears in salted boiling water until crisp/al dente, remove and
shock in ice water. Remove from ice water promptly and drain.
crab, shrimp, lemon zest, olive oil, lemon juice and julienned basil leaves.
Serve: Place the asparagus in the center of the plate. Place the crab mixture
and shrimp on top. Place a spoonful the gelée over the crab and shrimp. Garnish
with basil leaves. Drizzle the basil oil around plate and sprinkle with tomato