Vegetable Bouillabaisse Ingredients Chayote Kalabasa / Squash Beets Radish Potato medley Poaching Ingredients Sake Mirin Sugar white Peppercorn Bayleaves Garlic Celery Onion Thyme Sauce Ingredients MINOR’S® Reduced Vegetable Stock Water Garlic Fennel Saffron White wine Lemon juice Build It In a medium saucepan combine all poaching components water, sake, mirin, sugar, peppercorn, bay leaves, garlic, celery, onion, thyme, vinegar, fennel seeds. Bring to simmer then poach (separately) Chayote, Radish, Kalabasa, Beets, Potato. Make the Bouillabaisse sauce: In a small saucepan set in medium heat, add the olive oil sauté fennel, garlic, saffron until translucent, add about half of white wine then drink the rest of the wine. let it simmer for a few minutes. Then add water, vegetable reductions bring it to a boil to simmer then season with lemon juice and S+P. add slurry to thicken if needed. Assemble: Place the poached veggies into the center of the plate or bowl then pour the Bouillabaisse sauce over/around veggies garnish with micro cilantro. Share this recipe: More Like This Chef Britton’s Take: Is Tarragon the Forgotten Herb? Global Flavors The Sophisticated Appeal Of Peasant Food Industry Trends Fine-dining Quality Meets Casual Ambiance Global Flavors Umami: What It Is And How To Get It
