Flatfish Cooked in Sunflower Seeds with Potatoes Baked in a Russian Oven

Flatfish cooked in sunflower seeds

Courtesy of Chef Vitalii Savelev

Flatfish Cooked in Sunflower Seeds with Potatoes Baked in a Russian Oven

Chef Vitalii Savelev won the Euro Asia S.Pellegrino Young Chef regional final.

05 October, 2020
Average: 4.3 (4 votes)

Type of dish

serves for

4

total time

4 HR 20 MIN

ingredients

Sole
1
Baked potato
200 g
Butter
80 g
Dill
15 g
Green onion
10 g
Mustard sauce
50 g
Salted tomatoes
30 g
Seed oil
15 g
Sunflower seeds
Tomato jelly
45 g
Fine sea salt
to taste
Black pepper
to taste
Seed oil
Vegetable oil
100 g
Sunflower seeds
200 g, roasted and peeled
Mustard sauce
Granular mustard
50 g
Egg yolk
3
Honey
20 g
Butter
70 g
Tofu cheese
25 g
Vegetable oil
100 g
White wine vinegar
4 g
Fine sea salt
to taste
Black pepper
to taste

This recipe for flatfish cooked in sunflower seeds with potatoes is baked in a Russian oven, and uses unrefined sunflower oil, traditional only to Russia. The recipe was developed by Vitalii Savelev as a way to communicate Russian memories and traditions through flavours and home cooking. 

See below for the recipe and steps. 

Step 01
Fring the seeds Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

Fry the seeds until they go a brown colour, put into a container and cover with oil. Let it brew for 1 day.

Step 02
baked potato Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

For the baked potato

Wash the potatoes and put them a highly-preheated oven (preferably on charcoal) at 240C for 35 minutes until fully cooked. Peel and cut into small pieces.

Chef tips: If you don't have a Russian oven, you can use a simple convection oven.

 

Step 03
tomato jelly Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

For the tomato jelly

Wash 2 kg of tomatoes, cut into big pieces, add salt and pepper, and put on a deep baking pan. Add a couple of twigs of thyme and basil, cover with foil and put in the oven for 35 minutes at 185°C.

 

Step 04
tomatoes jelly Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

Put the prepared tomatoes in a sieve with a towel and put under a press for a couple of hours to obtain clear, concentrated juice.

 

Step 05
preparing the tomato jelly Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

Pour the juice into a saucepan (300 g), add 2 g of gelatine (thickener) and 1 g of agar (thickener), bring to a boil and pour into a siphon (fill the siphon with 2 gas cylinders). Let the siphon cool to 50C.

Chef tip: If you don't have siphon, it is not a problem, you can do it without (it will be another texture, but the same taste).

Step 06
putting the jelly in a glass Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

Put the mass in a high glass (air jelly should be obtained), let it cool in a refrigerator for 15 minutes, cut out jelly balls using a special spoon.

Step 07
for the fillet Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

For fish

Fillet the fish, put it in a tall wooden bowl, add Salt, pepper and oil.

 

Step 08
fry seed Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

Fry the seeds in a dry pan (the temperature of the seed should be 120C). 

 

Step 09
Fill the fish with hot seeds Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

Fill the fish with hot seeds and leave for 10 minutes.

Step 10
Yolks and butter Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

Heat the butter to room temperature (it should be liquid), put the yolks in a saucepan and beat with butter in a water bath until it becomes thickened.

 

Step 11
add mustard Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

Put mustard, honey, vegetable oil, tofu, salt, pepper and vinegar into the mass.

Step 12
Beat with a blender Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

Beat with a blender until smooth and rub through a fine sieve. The sauce must be put in a siphon and kept warm until serving.

Step 13
Heat broth Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

Heat 200 g of broth with butter in a saucepan, add baked potatoes, bring to a boil and add cut green onion and dill.

 

Step 14
Cut salted tomatoes Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

Cut salted tomatoes.

Step 15
Plating

Courtesy of Chef Vitalii Savelev

Plating

Put heated potatoes on the bottom of the plate without closing the center. Place mustard sauce from the siphon in the center of the plate and put tomato jelly balls on the top of it.

Step 16
adding potatoes Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

Put tomatoes and dill springs on the top of the potatoes.

Step 17
Adding fish to the plate Courtesy of Chef Vitalii Savelev

Courtesy of Chef Vitalii Savelev

Remove the seeds from the fish, break into small pieces and put on the top of the sauce. Before serving, drizzle with seed oil and add fried seeds.

Discover more recipes like this one in the S.Pellegrino Young Chef Cookbook

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