Elle & Vire Recipes
by Christophe Hay Starred Chef

Recipe Slow-cooked barbel, rape greens, roasted rapeseed, yuzu

To prepare this dish

Ingredient list
2 pieces barbels
1 liter roasted rapeseed oil
Brine solution
2 litres water
400 g sea salt
200 g sugar
1 pod garlic, thyme, bay leaf, juniper berries,coriander seeds
Rape garnish
10 young rape greens
Yuzu gel
100 g yuzu juice
1,5 g agar agar
1 L fish stock
1 L Excellence cooking cream 35% fat
QS rapeseed shoots
100 g roasted rapeseed oil
Decoration and finishing touches
100 g roasted rapeseed
QS rapeseed flowers
Elle & Vire products used

The recipe,
step by step

  1. 1


    • Scale and gut the barbels.
    • Remove the filets and carefully remove the bones.
    • Remove the skin and all of the bloody parts then brin the filets for 15 minutes.
    • Rinse under running water for 15 minutes.
    • Dry the filets on paper towels then roll up in plastic wrap, skin side in, to form a uniform cylinder.
    • Cut each cylinder into identical 60 g pieces.
    • Deep fry at 56°C for 15 minutes in the roasted rapeseed oil to bring out all the flavour of the fish.
  2. 2

    Brine solution

    • Bring the water to the boil, add the salt and sugar followed by the remaining ingredients.
    • Let cool and store in the refrigerator.
  3. 3

    Rape garnish

    • Blanch the rape greens in salted water until tender. 
    • Remove the stems.
    • Roll up the compressed rape greens in one leaf.
    •  Shape into bundles of rape green stems, tying them up with a chive.
    • Cut into 2 cm long pieces.
    • Deep fry a few leaves of rape greens at 140°C in neutral oil.
    • Transfer to oil absorbing paper and season.
  4. 4

    Yuzu gel

    • Heat the yuzu juice, add the agar-agar and bring to the boil.
    • After 1 minute, strain through a fine-meshed conical sieve and refrigerate.
    • Once the jelly has set, mix with a hand blender to obtain a gel.
    • Fill a dropper with the yuzu gel for decorating the plate.
  5. 5


    • Cook the rape green in boiling salted water for 7 minutes.
    • When cooked, glaze in butter to preserve the chlorophyll.
    • Purée to obtain a green paste. 
    • Reduce the fish stock by 3/4.
    • Add the cream and reduce by another 3/4. 
    • Purée the two mixtures in a blender and with it running, drizzle in the roasted rapeseed oil to emulsify.
    • Correct the seasoning and let cool. 
    • Reheat at the last moment so as not to lose the chlorophyll green.
  6. 6

    Decoration and finishing touches

    • Place the cooked barbel in the centre of the plate and cover with roasted rapeseeds.
    • On the right, place a few bundles of compressed rape green leaves.
    • Finish off with a few drops of yuzu gel, two deep-fried leaves and the rape flowers.

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A few words about the author…

Christophe Hay

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