Saint-pierre, zucchini, coconut, parsley & pea coulis

Corentin Ogor, chef at Haut-Linage restaurant, introduces us to a light, verdant dish: saint-pierre, followed by zucchini, coconut, parsley coulis and peas.

Serves 4/6

Preparation time: 40 min

Cooking time : 45 min

Rest : 1 h

2 (1 kg) St. Pierre fillets (one fillet for 2 people)
1 kg peas

Cream of green zucchini soup

1 kg green zucchinis
2 onions
2 garlic cloves
olive oil
50 cl liquid cream

Coconutgel

25 cl coconut milk
2.5 g agar-agar
10 g ginger
10 g coriander
1 tsp. soy sauce
2 bunches parsley
25 cl white wine

Dressing

Chervil sprigs
Semi-salted butter
Salt and pepper

1 - Lift the fillets or ask your fishmonger to do so and set aside.

2 - Prepare the zucchini cream: Chop the onions, garlic cloves and zucchini. Sauté the onion and garlic in olive oil, then add the zucchini. Add the cream and water to the top. Boil for 10 min. Strain the zucchini, keeping only the pulp, and blend in a blender. Season with salt and pepper, discard and leave the zucchini cream to cool.

3 - Make the coconut gel: boil 25 cl of coconut milk, add the ginger, coriander, soy sauce and agar-agar. Bring to the boil, strain and leave to cool. Once cooled, blend the jelly to form a gel.

4 - Prepare the parsley coulis: remove the leaves from the parsley. Blanch the parsley in boiling water, then cool in iced water. Squeeze the parsley by hand to remove excess water. Blend in a blender with 25 cl white wine and 25 cl water for 10 min. Strain the mixture and recover only the juice. Weigh the juice and add 1% agar-agar by weight. Bring to the boil, strain and leave to cool. Once cooled, blend the jelly to obtain a gel.

5 - Prepare the peas: dehusk, blanch in salted water, then cool in iced water. Set aside.

6 - Presentation: fry the fillets in a pan with a knob of butter. Arrange the zucchini cream in the middle of the plate, adding a few dots of coconut gel and parsley coulis, the peas and chervil sprigs. Place the St Pierre fillets on top of the zucchini cream and serve.

These recipes might interest you

Easy

Mille-crêpes with matcha tea and yuzu cream by Hélène Darroze

Perfect for Chandeleur or any other occasion, discover Hélène Darroze's innovative recipe for mille-crêpes with matcha tea and yuzu cream, featured on the dessert menu of her restaurant Jòia.

Read

Intermediate

Pom Pom mushrooms, foie gras with verbena and iodized broth

Based near the Spanish border in Céret, chef Kevin De Porre declares himself 100% locavore and looks for alternatives to exotic products (like Kofé instead of coffee). He shares with us a recipe based on an unusual mushroom: Pom Pom.

More information

Chef Kevin DE PORRE

Restaurant Fario
66400 CÉRET

Intermediate

Roasted scallops with juniper butter, fermented cabbage and mushrooms

At the Hôtel du Golf in the Vercors region, chef Ludovic Nardozza heads the Asterales restaurant, renewing his menu daily in line with the seasons and the harvest. This recipe for scallops with mushrooms is taken from Sang Neuf de la gastronomie française 2025.

Read

Intermediate

Back of pearly cod & celery in all its states, fermented milk & lovage chive oil

Winner of the Dotation Gault&Millau, chef Alexandre Papin is offering a 5-course blind menu in his restaurant, originally a barn, in La Bernadière, in which this recipe has already appeared.

Read

Easy

Tagliolini with mussels

In Paris's 9th arrondissement, Adami chef Alfredo Sartore serves dishes that reflect his experience, a mix of French and Italian cuisine, as in this pasta recipe.

Read

Intermediate

Wild mushroom and hazelnut tartlets, creamy fermented cep juice

This tartlet recipe from 109, Le Sang Neuf de la gastronomie française is representative of the local, alpine cuisine offered by chef Pieter Riedijk at his Achillée mountain restaurant in Bozel near Courchevel.

Read