Modern bouillabaisse

This modern Bouillabaisse recipe is by Ilane Tinchant, chef at L'Oursin - L'Hôtel Bleu in Carry-le-Rouet. Discover the ingredients and step-by-step preparation instructions.

• Serves 4
• Preparation time: 45 minutes
• Cooking time: 18 minutes

Ingredients for Ilane Tinchant's Modern Bouillabaisse

A bold reinterpretation of the Marseilles bouillabaisse, in which fine gurnard stuffing envelops a heart of rock soup, all set between two slices of Nordic bread colored with a blowtorch.

For the stuffing, insert and bread:

• 300 g raw fish (gurnard)
• 30 cl liquid cream 35% MG
• 2 egg whites
• Zest of 1 lime
• Lemon powder
• Smoked salt and salt
• Classic rock soup, reduced, strained and frozen in half-sphere molds (sufficient quantity)
• 8 slices Nordic bread, 2 mm thick, cut with a mandoline

Preparing Ilane Tinchant's Modern Bouillabaisse

Here's how to prepare this recipe. There are five stages: stuffing, bread, assembly, cooking and finishing.

Stuffing

1. Blend the raw fish with the egg whites in a food processor.
2. Use a pastry blender to evenly fold in the edges.
3. Add the cream gently, leaving the food processor running, until the texture is smooth. Be careful not to "slice" the filling.
4. Strain the filling to remove any lumps.
5. Season with salt, smoked salt, lemon powder and lime zest.
6. Place in a pastry bag and chill.
7. Use a cookie cutter to cut the bread slices into the desired shape.

Assembly

1. Line circles with Rhodoid plastic sheeting.
2. Place a slice of bread in the bottom of each circle.
3. Line the bottom with a thin layer of filling.
4. Place the rock soup insert in the center.
5. Pocket the filling around and over the insert, filling the circle.
6. Add another slice of bread on top.
7. Tap the dish on the work surface to remove any air.

Baking

1. Place in a dish and wrap tightly.
2. Bake in a steam oven at 85°C (100% humidity) for 18 minutes.
3. In a conventional oven, bake at 85°C with a dish filled to the brim with water.

Finishing and serving

1. Just before serving, color both sides of the bread using a blowtorch or frying pan.
2. You can accompany the dish with a bonne-femme sauce.