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.