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Toothfish cheeks Spandos Georgios

Zero Waste: Toothfish Cheeks Confit with Cauliflower Stems Cream

Fishheads, cauliflower stems and lemon peel are re-imagined in this elegant and delicious zero-waste dish.

20 October, 2022
Average: 4.3 (4 votes)

serves for

4

ingredients

Fish cheeks
Fish cheeks
300 g, toothfish or other fish
Garlic cloves
2
Olive oil
Salt
Madagascar pepper
Emulsion sauce
Fish heads
1
Salt
40 g
Preserved lemon skins
Cauliflower cream
Cauliflower stems and leftovers
200 g
Heavy cream
50 g
Red onion
1
Butter
10 g
Salt
Madagascar pepper
Plating
Tagete oil
Fleur De Sel

We invited chefs from the S.Pellegrino Young Chef Academy to create recipes using leftover ingredients from preparation. The recipes we have collected are to help you fight waste at home and, more importantly, to inspire you to create something delicious with food that would normally be thrown away. 

George Spandos, a chef from the S.Pellegrino Young Chef Academy, creates a unique fish dish using fish and vegetable leftovers.

Step 01

For the fish cheeks

Fillet the cheeks from the head of the fish and clean away the remaining blood or tissues. Place the cheeks with peppercorns and garlic in a pot, then cover with olive oil.

Bring the oil to simmering at 60° for 10-12min depending on the size of the cheeks. Carefully take out the cheeks and preserve the oil with the fish protein.

Step 02

For the emulsion sauce

Soft-cook the fish heads in the oil of the confit for 30 mins. Pass through a fine sieve.

For the sauce, emulsify the oil of the confit with the remaining fish protein and add some finely chopped preserved lemon skins. Keep in a warm place.

 

Step 03

For the cauliflower cream

Slice the onions and the cauliflower stems and leftovers. In a pot, roast the onions and the cauliflower with some butter until golden brown. Add some cream for texture if desired, and season with salt and pepper.

Cook for 10-15 minutes and mix with an electric blender to a smooth cream.

 

Step 04

For plating

Add a spoonful of cauliflower cream to the middle of a bowl. Cover with the emulsion sauce. Grill the cheeks in an open fire or with a blowtorch, and place them gently. Finish with some drops of tagete oil and fleur de sel. 

 

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