Recipes
Thinly slice the fennel bulb and fry in the saucepan with a drizzle of olive oil and the cream. Season with salt and Espelette chilli. Chop the cooked fennel with a knife before spreading it out in 6 square bottomless moulds with a side length of 5 cm. Refrigerate.
Cut the tomatoes into quarters, remove the heart, keep only the flesh. In a bowl, lightly season the tomato quarters with the olive oil, thyme, garlic, salt and Espelette chilli. Spread the tomato quarters out on a baking sheet and dry in the oven at 80°C (176°F) for 1h/1h30. Leave to cool, coarsely chop the half-dried tomatoes, layer it on top of the fennel in the mould, return to the refrigerator.
Add the saffron to the seasoned fish stock, heated to 70°C (158°C), and poach the mullet fillets for about 15 minutes. After checking the cooking, cool the fish between two sheets. Release 10 cl of warm saffron fish stock, dissolve the gelatin in the liquid. Cut the cold mullet fillets in the size of the moulds, place the fish on top of the tomatoes, and cover with the saffron jelly. Set in the refrigerator.
Whip the cream, flavour with the star anise, season.
Place the pressed mullets in the centre of 6 plates. Spread out the seaweed seasoned with olive oil, the sprigs of chives, a generous spoonful of star anise cream, and bread sticks and sacristans for a crispy garnish.
Pierre Gagnaire est un alchimiste du goût et un créateur culinaire de talent dont la cuisine ne cesse d'étonner les gourmets du monde entier. A soixante et trois an, le chef aux trois étoiles continue de prendre des risques à la création de chaque plat, dans les 14 restaurants qu'il possède et dirige comme un chef d'orchestre, à Paris, Londres, Tokyo, Hong-Kong et Las Vegas.
