Serge Viera shares his 'Memories of the Coral Reef'
Published on February 16 2012.
Serge loves to create “artistic work with flavours that will make people remember the meal” such as this dish, Memories of the Coral Reef, which comes from his love of Australia.
Serge has received multiple awards in his young life including the Bocuse d’Or in 2005. He was second chef to Regis Marcon at St Bonnet Le Froid and is well known for his interest in sustainability as well as his passion for seasonal, local produce. “Emotion is not molecular, it is culinary”, he says about his menus.
In France, he is known to order in full lobes of foie gras from Rougié, France's leading producer, which he de-veins himself, portions and freezes to grill, roast, use in terrines or pair with seasonal fruit such as strawberries and rhubarb.
During Melbourne Food and Wine Festival, diners will have the chance to enjoy regional French dishes - matched with Dom Perignon - prepared by Serge and fellow chef, Jacques Marcon. Serge will also join Thierry Marx, Jun Yukimura, Sang-Hoon Degeimbre and Luisa Valazza to present over the Festival's Langham Melbourne MasterClass weekend.
2 kg Gambas shell cut into small pieces
4 Ripe tomatoes cut into ¼
250gm Celeriac diced into 2cm pieces
1 Large fennel diced into 2cm pieces
300gm Shallots diced into 2cm pieces
200gm Onion diced into 2cm pieces
20gm Fresh ginger
1 Orange - zest only
1 Lemon - juice only
4 Bay leaves
10 Thyme sprigs
10 Black peppers
4 Green cardamoms
1 tsp Espelette powder
.5gm Saffron powder
200ml Olive oil
5Lt Fish stock
1lt White wine
Salt to taste
400gm Fennel finely sliced
2 Eshallot finely sliced
½ bay leaf
1 Thyme sprig
100gm Chicken stock
30gm Lemon juice
Salt to taste
JUS OF SHELLFISH AND PEPPERMINT
200gm Shellfish stock (juice left over from cooking the shell fish)
2 Thyme sprigs
1 Egg yolk
20ml White wine vinegar
1gm Saffron powder
1 Small clove of fresh Garlic
10gm Dijon mustard
200ml Vegetable oil
50ml EVO oil (must be a sweet olive oil not bitter)
Salt and Pepper to taste
Reserved oil form tomato compote
200gm Vegetable oil
100gm Mixed green herbs (washed)
100gm Vongelo clams
150gm White wine
100gm Razor clams
4 Cucumber strips
4 Cauliflower shavings
4 Dill sprigs
4 Chive tips
8 Edible flowers
4 Purple perilla cress
4 Chick pea cress leafs
20gm Chicken stock
Roast gambas shells in the olive oil in a brat pan, add the tomato and vegetables. Deglaze with the Pernod and cognac, reduce then deglaze again with the white wine and reduce again.
Add the fish stock and all other ingredients, simmer for 2 hours then strain through a fine sieve and reduce. Add cream and simmer for 5 minutes.
Sweat the sliced fennel and eshallot in the butter without colouring it. Add the thyme, bay leaf and chicken stock and then cover the pot and cook the fennel is very soft, remove lid and continue to cook out any excess water. Once most of the water has been cooked out blend until very smooth.
Mix the lemon, water and salt together and warm slightly. Add the Sosa and whisk well, bring to the boil and pour on to a hot tray and spread out evenly (be quick as the jelly sets rapidly). Once chilled, cut out a round shape ready for used
Sweat the sliced garlic and eshallot and add the stock then reduce by ¼.
Add the peppermint blend well, season and pass.
Mix the saffron in with the white wine vinegar and warm a little to get the full colour and flavour out of the saffron, cool the vinegar and make as normal.
Blanch the herbs. Once very cold squeeze all the water out of the herbs and dry again on paper towel. Blend the herbs with the oil until warm and then pour into a coffee filter or chux towel and let drain overnight.
Note: do not press the oil through the filter or chux, let the herbs dry naturally.
Rinse all seafood in fresh water for 2 hours before cooking. Sauté the eshallot in the butter, add the shellfish and wine and cover and cook until the shells are open. Drain from the stock and set the stock aside for the peppermint sauce. Remove all the shellfish from their shells and clean any last pieces of sand or gut from them. Sort them with razor clams as well evenly into moulds ready for service.
Remove the clams from their shells. Clean the clams in salt water and slice into small pieces.
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