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.

Arnaud Darbas, Jeune Talent at the Gault&Millau Tour Occitanie 2024, based in the Pink City, gave us his recipe for white fish and celeriac (salad, roast, purée...).

More information

Chef Arnaud DARBAS

Restaurant Agapes
31000 TOULOUSE