International
Rhine barbels katsu sando style
Want to impress your friends with a 3-toque dish? You'll need time and attention to detail to prepare Rhine barbel katsu sando style, by chef Lucas Engel of restaurant Enfin.
Serves 8
Preparation time: 50 min
Cooking time : 1 h 10
Resting time: 24 h
- 500 g Rhine brill fillet
- 50 g onions
- 1 kg peppers, various colors
- 100 g fresh coriander
- 5 cl grape seed oil
- 1 egg
- 1 tbsp. flour
- 2 tatsai cabbages
- 1 red onion
- Smoked paprika
- Sunflower oil
- Alsace sweet pepper
- Organic red wine vinegar
- 150 g sandwich bread
- 100 g butter
- 20 g garlic
- Salt
1 - Prepare the barbel: remove the bones and skin, then chop the fillets.
2 - Stuffing: cut two-thirds of the peppers into brunoise and fry very quickly to keep a slightly crunchy texture. Set one half aside (for the sauce vierge), and use the other half for the stuffing, mixing it with the chopped barbelSeason with salt, flour, egg, sweet pepper, a little chopped coriander, chopped tatsai cabbage green and a little smoked paprika.
3 - Cut the sliced bread into thin slices, and place them in a base in the bottom of a frame-shaped mold, previously filmed and placed on a baking sheet.
4 - Spread the barbel filling over the bread, finishing with a lid of sliced bread.
5 - Clarify the butter and dab it on the frame, reserving the rest.
6 - Wrap the frame tightly in cling film and place in a 90°C steam oven (or steam basket) for around 45 min. Once cooked, set aside in a cool place for 24 h, then cut into regular rectangles.
7 - Pepper barbecue sauce: place the remaining whole peppers in the oven at 250°C (th. 7-8) for 15 min to give them a grilled, smoky flavor. Peel them and sauté in a pan with the minced onion, salt and chopped garlic. Deglaze with a little red wine vinegar and blend to obtain a sauce, seasoned with smoked paprika and sweet chili pepper.
8 - To make coriander oil: blanch the leaves very quickly and cool them by plunging them into an ice bath, then mix with the grapeseed oil, cooling in ice to fix the chlorophyll.
9 - Garnish: separate the greens and whites from the cabbage stems, finely chop the greens and reserve the whites.
10 - Make a sauce vierge with half the sautéed peppers, mixing minced red onion, chopped coriander, sunflower oil, red wine vinegar and sweet pepper. Season to taste.
11 - Make a vinaigrette with a little smoked bell pepper sauce, sunflower oil, red wine vinegar, smoked paprika and salt.
12 - Dressing: season the tatsai cabbage green with the vinaigrette and salt, then arrange in a bowl. Pan-fry the barbeque sandwiches with the remaining clarified butter on each side and finish cooking in the oven at 180°C for 5 min to keep the texture soft and warm. Grill the tatsai cabbage whites with sunflower oil on a plancha, starting when cold, and season with salt. Serve with the sandwiches.
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