Quiberon buoys

Recette - Quiberon buoys - La Belle Iloise
By Romain Le Cordroch
People

recipe_people 6

Preparation Time

recipe_clock 40 min

Cooking Time

recipe_cooking 1h10

What you need for this recipe

Ingredients

All ingredients
  • 1 tin fish soup (400 g size)
  • 1 tin shellfish velouté (400 g size)
  • 2 tins Saint George sardines
  • 1 jar spicy garlic rouille sauce
  • Cornflour
  • 10 g Andaliman berries from Nomies Spices (can be replaced by orange peel or Timut pepper)
  • 4 oranges for juicing
  • 2 lemons
  • 120 ml extra virgin olive oil
  • 150 g general purpose flour
  • 125 ml full-fat milk
  • 1 teaspoon curry powder
  • 15 g unsalted butter
  • 1 thinly sliced red onion
  • 1 clove chopped garlic
  • 1 tablespoon pomodoro tomato paste
  • 300 g breadcrumbs
  • 120 g butter to make 80 g brown butter
  • 60 g grape seed oil
  • 1 egg and 1 egg yolk
  • Salt and pepper
Let's get started

Steps

  1. Make the fish soup quenelle by mixing the soup and 250 g of the shellfish velouté. Bring to the boil and thicken with the cornflour.
  2. Roast the oranges, one lemon, and Andaliman berries with a drizzle of olive oil in tin foil for an hour at 150°C. Blend everything with the juice of one lemon, blending in 100 ml of olive oil. Season and strain to obtain a smooth texture.
  3. Make the brown butter and pass it through a sieve to remove any impurities. Using a whisk, make a mayonnaise with the egg, egg yolk and grape seed oil. Finish by gradually adding the warm butter, then add the rouille sauce.
  4. Make the filling for the buoys: cook the onion and garlic in olive oil, add the tomato paste and the sardines. Simmer for a few minutes to dry out the filling. Adjust the seasoning.
  5. Bring the milk to the boil with the remaining 150 g of shellfish velouté, 15 g of butter and the curry powder. Add the flour and thicken over low heat to obtain a ball of dough.
  6. Cut the dough into several pieces. Flatten a piece with your fingers in the palm of your hand and place some of the cold filling on top. Seal the dough over the filling in the shape of a buoy or skittle. Repeat this operation with the remaining dough and filling.
  7. For frying the buoys, dip them in cold water and roll them in breadcrumbs. Fry the buoys at 170°C for a few minutes with a deep fryer or a large saucepan until they have a nice golden colour. Drain on absorbent paper and sprinkle with salt.
Tips:
  • Add a few ice cubes to the water to when breading the buoys.

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