For the Fish Mosaic
- 1kg Dutch yellowtail fish loin
- seaweed powder
- Slice the fillet into even thin pieces. Transfer them onto a plateau and season them with salt on all sides.
- Dust a good amount of dried seaweed powder on top of the slices and gently rub this in.
- Take some plastic wrap and cover your worktop with 3 or 4 layers. Make sure it’s nice and tight. Then lay the fish on top of each other on the wrap.
- Use the beginning of the wrap to roll it tightly. Make a knot on one end and then use the other end to roll it even tighter. Make a knot on that side as well and then trim the sides.
- Cook the fish sous-vide at 46 degrees Celsius for 26 minutes. You can also do this in a steam oven.
- Once it’s cooked, transfer the fish directly into an ice bath. Make sure the fish is completely covered and that you use a generous amount of ice. Let this set in your fridge overnight.
For the Parsley Farce
- 20g parsley leaves
- 4g salt
- 50g white wine
- 300g cold fish trimmings
- 100g double cream
- Mix the parsley with the salt and the white wine in a blender until it’s completely smooth.
- Add the cold fish trimmings and blend this until smooth as well. Just be careful the fish doesn’t heat up too much from the friction.
- Once it’s smooth, add the double cream and when it’s incorporated stop mixing immediately. Then transfer it into a sieve and press it through using a ladle.
- Spread the liquid onto a silicon sheet and bake it in an oven at 110 degrees Celsius for 13 minutes. After that, let it cool down completely and then use a small round cutter to cut the farce.
- Transfer the farce onto a metal plateau and toast the top with a blow torch.
For the Black Pommes Soufflé
- 20g squid ink
- 80g Codium seaweed
- 1 big waxy potato
- 20g potato starch
- 10g egg white
- Start by spreading the squid ink on a silicon sheet or parchment paper. Put the Codium seaweed on top and dry this at 60 degrees Celsius.
- Transfer the dried mixture into a blender and spin it into a nice black powder. Transfer it into a bowl and keep it for later.
- Peel the potato and cut it using a mandolin into thin slices that are around 1 millimetre thin.
- Lay 4 rows of the slices on your worktop and cover two rows with potato starch. Remove any excess powder using a brush. Cover the other two rows with a super thin layer of egg white. Now place the two layers on top of each other and use a small round cutter to cut the slices.
- Remove the trimmings and transfer the potato slices on the side of a plateau or plate. Fry them at 170 degrees Celsius. Once they start to float, base them with the hot oil to make them puff up even more. When they’re golden take them out of the oil and lay them on a kitchen paper to cool down.
- Transfer the pommes soufflé into a bowl and dust the seaweed powder on top. Then place them in a sieve and gently shake them to remove any excess powder. Keep them in an airtight container in a dry place until ready for use.
For the Cucumber Broth
- 700g cucumber
- 450g celery
- 1 cleaned shallot
- 1 cleaned green jalapeno with seeds
- 20g parsley leaves
- 40g white wine vinegar
- 2g Xanthan gum
- Cut the cucumber and celery into thick slices. Transfer this into a blender with the cleaned shallot, green jalapeno with seeds, parsley leaves and white wine vinegar. Blend until completely smooth.
- Pour the liquid through a sieve that’s laid with kitchen paper or a clean kitchen towel.
- Add the Xanthan gum powder and mix this to bind the broth. Then season it with salt – don’t season before the binding because the thickness of the broth with effect the flavour.
For the Yoghurt Emulsion
- 40g egg white
- 10g sushi vinegar
- 4g salt
- 60g yoghurt
- 150g neutral oil
- Mix the egg white in a blender together with the sushi vinegar, the salt, the yoghurt and the neutral oil.
- Mix until it’s completely emulsified and then put it in a piping bag.
Watch the video below to see how Jules preps this dish:
Recipe courtesy of Jules Wiringa. For more recipe inspiration visit www.julescooking.com and follow Jules on Instagram, Facebook and Youtube.