Muge, tangy carrots, bottarga, lime & nasturtiums

2/13/24, 8:30 AM

True to the seafaring name of his Marseilles restaurant Ékume, chef Edgar Bosquez unveils a fish recipe that's easy to make again at home.

This recipe by Edgar Bosquez, chef at Marseille's Ékume restaurant, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time 1 h 15
Cooking time 10 min

Ingredients for Edgar Bosquez 'smuge, carrots and bottarga

320 g muge fillets (or mullet, sea bream, pelamide)
100 g bottarga
1 kg organic carrots + 2 grated carrots
2 lemongrass sticks
50 g fresh ginger
1 shallot
1 lime
10 cl olive oil
2 cl wine vinegar
25 cl grape seed oil
Nasturtiums
salt and pepper

Steps for Edgar Bosquez 'smuge, carrots and bottarga

Carrot juice: peel and juice the carrots in a centrifuge or extractor (or use ready-to-use juice). Add the crushed lemongrass sticks, peeled and coarsely chopped ginger, grated carrots and minced shallot. Place the mixture over low heat to reduce by at least half.
Strain the reduced carrot juice. Using an immersion blender, emulsify the reduced juice with the olive oil.
The mixture should thicken and become glossy. Add the vinegar and season to taste. Set aside in a cool place.
Cut the fish fillets into sashimi, zest a lime on top and season before serving.
Cut thin slices of bottarga.
Arrange: spread the thin slices of bottarga, then the raw fish, on the bottom of the plate. Pour the carrot juice around, and drizzle with the oil. Sprinkle with nasturtium leaves.

For furtherinformation, contact

Ékume, 139 rue Sainte, 13007 Marseille 7
13.5/20 in the Livre des 109
Read Gault&Millau's review of Ékume

These recipes might interest you

Easy

White tuna, cherries and sunflower chili paste

For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.

Chef

Antoine Villard

Restaurant

Dandelion 75020 PARIS

Easy

Créponné verbena

Chef

Julien Allano

Restaurant

Ju - Maison de Cuisine 84480 BONNIEUX

Intermediate

Summer Saint-Pierre

Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.

Chef

Arthur Dubois

Restaurant

Maison Dubois 75008 PARIS

Easy

Spiti Sou Tarama

Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.

Easy

Snacked langoustines and crispy pig's trotters

Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.

Easy

Grilled Figatellu with crispy breadcrumbs

For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.