Difficulty:[usr 5]
Preparation:
Soak the zander fillet in brine for about 24 hours, drain and dry.
Sorbet yoghurt:
Heat the syrup, add the gelatin then the lemon juice and yogurt, pour into a Pacojet bowl or an ice cream maker
Tomato Jelly:
Cut the tomatoes in half, place them on a plate with the shallots, garlic, white wine, 200 g water, thyme, paprika, saffron, pepper, coriander, salt and sugar. Bake everything in an oven at 250°C for about 1 hour. Leave to cool, add the watermelon brunoise and leave to marinate for about 24 hours. Filter through muslin, take 250 g of broth, add the agar-agar, cover with cling film, leave to stand for about 10 minutes. Season, bring to the boil, then pour into a plate, to a thin thickness, block in the cold and cut out strips (20 x 1 cm).
Cooking:
Roll the pike-perch fillet in cling film and form a roll, cook in an oven or oven at 60°, until the core temperature is reached of 45°. Cool, set aside.
Finish:
Cut the zander fillet in half lengthwise and then into 10 sections. Season the vegetable mixture with lemon oil.
Presentation:
In a plate, place a tomato jelly then two (half-loins) of pike-perch, place the raw vegetables, cooked tomatoes, dill and flower petals on top .
Source:A recipe by Gorden Tiden taken from Thuriès gastronomy magazine
Note from Hubert:Daikon cress is a plant native to Japan with a flavor of radish and horseradish.
