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Author Notes: Cime di Rapa node, also called Rapini commonly marketed in the United States as broccoli raab/rabe. They look like little broccoli but have a bitter taste. They can be replaced by Cavolo Nero.
For pictures of instructions go to my website:
—Your Guardian Chef
small fish to make the fumet: here I use gurnards
cups white wine
grams cherry tomatoes
teaspoon tomato concentrate
salt and pepper
clove of garlic
Cime di Rapa node
- Fish fumet/Stock: Put the gurnards in a small roasting pan with salt and pepper.
- Add 1 cup of white wine and 4 cherry tomatoes cut into pieces.
- Put the fish in a hot oven at 180 C for 20 minutes.
- In the meantime, stir fry a small onion and 3 chopped cherry tomatoes in a large pan to make the fish stock.
- Once the gurnard is done transfer it in the stock pan and add 1 spoon of concentrated tomato sauce.
- To keep all the flavors of the roasting fish, pour some water in the roasting pan to deglaze it.
- Pour the water over the fish and add ½ cup of white wine.
- Let it simmer for 20 minutes.
- In the meantime peel the Chayotes and cut them in small cubes
- Boil the Chayotes with 1 tsp of salt for 20 minutes.
- Once the chayote is cooked, drain it and transfer it in a bowl to cool completely.
- Clean and boil the Cime di Rapa for 10 minutes in a separate pan with a tsp of salt.
- When done, drain them and put them in iced water to preserve their nice green colour.
- If you cannot find the Cime di Rapayou can replace them with Cavolo Nero.
- Strain the fumet with a paper cloth and let it cool off completely.
- In a frying pan, stir fry 1 sliced clove of garlic.
- Put in the mussels and stir fry covered until they are all open.
- When they are ready, remove the mussel but keep the water.
- Strain the water through a paper cloth and let it rest so that any residual of sand will fall at the bottom.
- The water from the mussels is naturally salted and will be used instead of salt to season the Chayote mousse. As Le Bec Fin said, Chayote have no flavour !
- Clean the mussels and put them aside.
- Now mix the fish fumet, the water from the mussels and the Chayote to make the mousse. It is important to mix the right quantity to balance taste and consistency.
- To start add ½ cup of mussels water and 1/3 of fish fumet to the Chayote and blend.
- Taste and add more fish fumet or mussels water accordingly until you reach the desired taste and texture.
- Pour the mousse in the serving bowl and add 4 mussels and 4 Cime di Rapa per plate to garnish.
- When eating the sweetness of the mussel will be balance by the acidity of the Cime di Rapa, all softly bounded by the Chayote mousse.
- Best served at room temperature
- This recipe was entered in the contest for The Recipe You're Most Proud Of
- This recipe was entered in the contest for The Best Thing You Ate This Year