Michelin-starred chef Nicolas Carro from Carantec presents his first book: a 224-page journey of exceptional recipes and encounters with his favorite producers. Among them, this delicate recipe featuring griset and cucumber, enhanced with a touch of Petrossian caviar, perfectly reflects his universe: creativity, elegance, and respect for the product.
Ingredients for 6 people
Griset or grey sea bream
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2 grisets, 500 g each
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Fine salt and freshly ground pepper
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10 cl olive oil
Scale the fish and reserve the scales. Fillet, debone, and portion. Reserve the fish belly. Season fillets and lightly oil. Cook over flame.
Cucumber flower and kohlrabi
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2 kohlrabi
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1 cucumber
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30 cl pickle base
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10 cl olive oil
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Fine salt
Peel kohlrabi, cut into 18 cm × 3 cm strips. Vacuum with pickle base for 15 min. Slice cucumber lengthwise, cut 18 cm × 3 cm strips. Reserve trimmings. Season with olive oil and salt, vacuum twice. Roll 2 cucumber and 2 kohlrabi strips into flowers.
Cucumber brunoise with hyssop
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1/2 cucumber
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9 cl olive oil
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3 cl homemade floral vinegar
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5 g hyssop
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Fine salt and pepper
Cut peeled cucumber into brunoise. Season with oil, vinegar, salt, pepper, and chopped hyssop. Vacuum twice, drain.
Micri
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1 l water
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200 g tapioca
Boil water, cook tapioca 10 min. Blend in Thermomix until translucent. Strain and cool.
Cucumber juice
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Cucumber trimmings
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Micri
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Salt and pepper
Juice trimmings, season, thicken Micri juice by 10% of its weight.
Green strawberry sorbet
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200 g green strawberries
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2 cl 30% syrup (135 g sugar per 10 cl water)
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20 g glucose
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1 sheet gelatin
Blend all in Thermomix, add pre-soaked gelatin. Freeze, then process 5x in Pacojet, resting 15 min between passes.
Hyssop mayonnaise
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1 egg yolk
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15 g mustard
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1 dash apple cider vinegar
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Salt and pepper
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8 cl sunflower oil
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2 cl hyssop oil
Prepare soft mayonnaise, reserve in a piping bag.
Griset tartare
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Fish belly
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1/4 cucumber
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55 g hyssop mayonnaise
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1/2 lemon
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Salt and pepper
Dice fish belly, season with cucumber brunoise, hyssop mayonnaise, lemon zest, salt, and pepper.
Cucumber siphon
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50 cl cucumber juice
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25 cl 35% cream
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5 sheets gelatin
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10 cl water
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8 g fleur de sel
Dissolve gelatin in hot cream, add all ingredients, blend, strain, fill siphon, add 2 cartridges, serve well chilled.
Finishing and plating
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50 g griset scales
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Fish tartare
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30 g Daurenki® Tsar Impérial® caviar
Blanch scales 5x, dry, fry at 180 °C. Plate fish tartare in 9 cm jar, add cucumber siphon and 5 g caviar per person. On plate, arrange kohlrabi-cucumber rose, flame-grilled griset, and green strawberry sorbet. Top with fried scales.
