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

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.