recipe_clock 40 min
What you need for this recipe
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Add a few ice cubes to the water to when breading the buoys.