When bouillabaisse meets bourride

This recipe is a creation by chef Ilane Tinchant, in which he revisits two emblematic Provencal recipes in a gastronomic way.

This recipe byIlane Tinchant, chef of L'Oursin restaurant at L'Hôtel Bleu in Carry-le-Rouet, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the past 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4

Preparationtime: 45 min

Cooking time: 25 min

Ingredients for Ilane Tinchant 'sbouillabaisse-bourride

300 g raw fish (gurnard )

30 cl 35% liquid cream

2 egg whites

Half-sphere rock soup insert ( classic rocksoup reduced, strained and frozen in half-sphere molds )

1 loaf Nordic bread

Zest of 1 lime

Lemon powder

Smoked salt

Sal t

Steps for Ilane Tinchant 'sbouillabaisse-bourride

Stuffing: Blend the raw fish with the egg whites in a food processor. Use a pastry blender to smooth the edges evenly during blending. Add the liquid cream slowly, leaving the food processor running, until the texture is smooth. Be careful not to "slice" the filling. Strain the filling to remove any lumps. Season with salt, smoked salt, lemon powder and lime zest. Place in a pastry bag and chill.

Bread: Cut the Nordic bread into very thin slices , 1.5 mm thick. Use a cookie cuttertocut the slices to the desired size.

Assembly: Line circles withRodhoïd plastic sheeting. Place a slice of bread in the bottom of each circle. Line the bottom with a thin layer of filling. Place the rock soup insert in the center. Pocket the filling around and over the insert, filling the circle. Add another slice of bread on top. Tap the dish on the work surface to remove any air.

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