Recipes

Ingredients

• For the pan-fried sculpin:
• 1,250 kg (2.75 lb) sculpin (whole)
• 80 g (1/6 lb) unsalted butter
• 1 pinch salt
• For the beet-flavoured fish jus:
• Sculpin trimmings
• 20 ml (1 Tbsp) canola oil
• 100 g (¼ lb) celery
• 100 g (¼ lb) French shallot
• 1 pinch thyme
• 50 ml (¼ cup) red wine
• 1 l (4 cups) chicken stock
• 200 ml (¾ cup) beet juice
• For the glazed beet:
• 1 red beet
• 30 g (1 oz.) salt
• For the marinated beet:
• 1 1 yellow beet
• 250 ml (1 cup) cider vinegar
• 100 ml (⅜ cup) water
• 100 g (¼ lb) sugar
• 1 pinch caraway seeds
• 1 pinch pepper
• For the fresh pasta:
• 180 g (⅜ lb) flour
• 2 eggs
• 2 egg yolks
• 1 pinch salt
• 3 ml (½ tsp) olive oil
• For the filling:
• 300 g (2/3 lb) ricotta
• 1 yellow beet
• 100 g (¼ lb) cremini mushrooms
• 1 pinch salt
• 25 g (1 oz.) Parmesan
• 30 ml (⅛ cup) canola oil
• For the celery root purée:
• 1 kg (2.2 lb) celery root
• 150 g (⅓ lb) unsalted butter
• 500 ml (2 cups) milk
• 250 ml (1 cup) heavy cream (35%)
• For the fermented celery root:
• 1 kg (2.2 lb) celery root
• 1 pinch salt
• 20 ml (1 Tbsp) water

Preparation

For the pan-fried sculpin

• Fillet and trim the fish. Cut into pieces of approximately 80 g (two per plate).
• Add butter to sous vide bag and salt for 8 minutes before vacuum sealing.
• Cook for 20 minutes at 54°C (130°F).

For the beet-flavoured fish jus

• Brown the trimmings in oil.
• Sweat vegetables, deglaze with wine and reduce until dry.
• Add chicken stock and let infuse for 30 minutes.
• Pass through a conical strainer (chinois), then add reduced beet juice.
• Adjust the seasoning.

For the glazed and marinated beets

• Cook beets in salted boiling water. Peel.
• Glaze part of the beets with the reduced beet juice.
• Heat vinegar and water. Dissolve sugar and infuse spices for 15 minutes.
• Pour hot liquid on beets and let marinate.

For the fresh pasta

• Make a well with flour and salt. Add remaining ingredients. Knead.

For the filling

• Cook beets in boiling water, then finely dice (brunoise style).
• Chop mushrooms and sauté.
• Mix all ingredients, then make the agnolotti.

For the celery root purée

• Trim celery root. Cut into equal-size pieces. Cook in milk and cream. Blend in food processor while adding butter.

For the fermented celery root

• Trim the celery root. Slice thin. Dissolve salt in water. Vacuum seal the celery root with salted water and let ferment for 4 days at room temperature.