> Korean Fermented Foods > Korean Kimchi & Le Cordon Bleu
Korean Kimchi & Le Cordon Bleu
  • 1 * 400g whole scorpions fish, 1 cod fillet unskinned (300g), 12 Jumbo shrimps with heads

    Bouillon : 50ml olive oil, 1 onion (chopped), 10 garlic cloves (chopped), 100g kimchi (rib chopped), 1 tablespoon tomato paste, 10 anise seeds,1 star anise, Salt, saffron, 1 sprig thyme

    500g waxy potatoes, salt

    Stuffed Lettuce "Calm Morning" : 1 small head lettuce, 30ml olive oil, 250g daikon radish(mooli), thinly sliced, 1 leek, thinly sliced,150g kimchi(mildly spiced), thin sliced
    1 onion(thinly sliced), 1 pinch of sugar

    1 tomato, peeled seeded and chopped, 50ml coconut milk, 50g kimchi leaves(sliced), Juice of 1 lemon or Pasties (optional), Salt, freshly ground pepper, 50ml olive oil

    1 Fillet the scorpion fish. Do not remove the skin. Cut the fillets of each fish in 4 pieces. Peel the jumbo shrimp. Set aside. Reserve the head and bones of the scorpion fish and the jumbo shrimp heads.

    2, 3 BOUILLON : Heat the olive oil in a saucepan and sweat the onion, garlic and kimchi. Add the tomato paste, the anise seeds and star anise, then the scorpion fish heads. Pour enough water into the saucepan to barely cover its contents. Add some salt, a pinch of saffron and the sprig of thme. Simmer for 20 minutes, skimming frequently. Strain through a china cap(chinois). Return the strained bouilon to the heat and reduce by one-third. Peel the potatoes. Cut each one into a cylinder shape. Slice evenly 3~4mm thick. Cook in boiling salted water. Set aside.

    4,5,6 Stuffed Lettuce "Calm Morning": Separate the lettuce leaves and blanch. Refresh in cold water. Drain. Put the olive oil into the saucepan and heat over medium heat. Add the sliced daikon radish, leek, kimchi, onion and a pinch of sugar. Cook until the mixture reduces to compote. Stuff the blanched lettuce leaves with this mixture. Set aside.

    7,8 Pour the reduced bouilon into a blender. Add the tomato, coconut milk, kimchi leaf and the lemon juice ( or Pastie). Process until emulsified and frothy. Strain through a china cap (chinois). Rectify the seasoning. The bouilon must remain frothy.

    9 Steam the stuffed lettuce leaves and the potatoes to reheat.

    10 At the last moment, heat 50 ml of oil in a fying pan. Add the jumbo shrimps and quickly pan fry, remove and add the pieces of filleted fish, skin side down only. Season. Serve the bouillabaisse in shallow bowls with stuffedd lettuce leaves, fish pieces and shrimps.