Gastronomixs

Classic Pure C fish soup

This month's guest chef is Syrco Bakker, prodigy of one of the most famous chefs in Belgium and the Netherlands, Sergio Herman***. Syrco is the chef of bar and restaurant Pure C* in Cadzand. After completing his studies at De Rooi Pannen in Tilburg, he worked for several starred restaurants across the globe; from Espai Sucre in Barcelona to Gordon Ramsay***. With the wealth of experience accumulated here he set to work at Oud Sluis***, where he continued to improve his skills, working at each department until he took the step towards opening Pure C. The menu at Pure C changes every six weeks, which keeps the creative juices flowing. Pure C is continually exploring new combinations and preparation methods using the highest-quality ingredients available. Syrco is a highly talented young chef whose star is sure to rise even higher in the future. This fish soup is one of the classic dishes on the menu of Pure C.

Creation by Syrco Bakker, Pure C* restaurant, Cadzand, the Netherlands.

Classic Pure C fish soup

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Ingredients

1

 

lobster head

5

 

langoustine heads

5

cloves

garlic

1

dash

cognac

1

dash

ricard

3

dl

white wine

3

handfuls of

chopped onion, carrots, leek, celery and fennel

3

sprigs

rosemary and thyme

300

g

tomato purée

2

 

fish heads, without gills or eyes

 

 

cayenne pepper, salt

1

tsp

saffron

500

g

fish soup

4

g

agar agar

 

 

potato purée

 

 

various flowers and herbs

 

 

cooked mussels

 

 

cooked cockles

 

 

cooked lobster

 

 

shrimp from Zeeburg

250

g

fennel

150

g

butter

120

 

chicken fond

210

g

cream

2.4

 

xanthan gum

2

heads

garlic

1

kg

goose fat

5

 

egg yolks

 

 

corn oil

dash

 

Cabernet Sauvignon vinegar

 

 

salt and pepper

5

g

spirulina (algae powder)

75

g

vinegar

50

g

mustard

100

g

egg yolk

 

 

corn oil

 

 

salt and pepper

 

 

sourdough bread

 

 

sea bass

 

 

white pepper

 

 

lemon

Preparation method: soup
  • Fry the lobster and langoustine heads in oil and chop into pieces.
  • Add the garlic, onions, bouquet, thyme and rosemary to the pan and sauté.
  • Add the tomato purée and stir. Fry briefly to deacidify.
  • Pour in the cognac and flambé.
  • Add the ricard and white wine and reduce.
  • Add the saffron, cayenne pepper and salt. Pour in water to barely cover.
  • Add the chopped fish heads and simmer for 4 hours.
  • Briefly mix with a hand-held blender and pass through a sieve.
Preparation method: sea bass
  • Descale the sea bass, fillet, remove the bones, divide into portions and cut notches into the skin.
  • Season with freshly ground white pepper and fry in the oil.
  • Add a knob of butter and use this to regularly baste the sea bass.
  • Add a dash of lemon juice for acidity.
Preparation method: crispy shrimp
  • Deep-fry the Zeeburg shrimp for 10 minutes at 150°C.
  • Transfer to a 140°C oven for 30 minutes until crispy.
Preparation method: fish soup jelly
  • Bring the fish soup and the agar agar to the boil and pour the jelly into moulds.
  • Set to cool.
Preparation method: fennel jelly
  • Cut the fennel into pieces, transfer to a vacuum bag and seal under pressure.
  • Steam for two hours and blend until smooth.
  • Take 500g of the fennel mixture and bring to the boil with 4g agar agar.
Preparation method: aïoli
  • Separate the garlic cloves from the head and season with salt, pepper and a little sugar.
  • Allow to caramelise for 30 minutes in goose fat.
  • Peel the garlic and put in a blender with the egg yolks until smooth. Mount with mayonnaise (or a similar ingredient).
  • Season with salt and pepper and add a splash of Cabernet Sauvignon vinegar for acidity.
Preparation method: toast
  • Cut semi-frozen sourdough bread into thin slices on a meat slicer.
  • Bake for 8 minutes at 170°C between two silicon baking trays.
Preparation method: spirulina cream
  • Put the spirulina, vinegar, mustard and egg yolk into a blender and blend until smooth.
  • Emulsify with corn oil to create a firm mayonnaise.
  • Season to taste with salt and pepper.
Finishing & presentation
  • Garnish the toast with the spirulina cream and fennel jelly.
  • Arrange the other components on the plate and the various garnishes (potato purée, flowers, mussels, cockles, lobster) and finish with the frothy fish soup.
  • The photograph shows various other garnishes. Use whatever you prefer to make the recipe as complex as you like.

 

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