One chef, one ingredient: forkbeard by Christophe Bacquié
Each week, Relaxnews invites a master chef to share insights into the gourmet kitchen by presenting a favorite ingredient. Christophe Bacquié is the chef at Monte Cristo, the two Michelin starred restaurant at the Hôtel du Castellet, in the south of France. He spoke about a rare and relatively unknown deep sea fish -- the forkbeard, a member of the cod family.
Relaxnews: Why did you choose this ingredient?
Christophe Bacquié: Because this is a Mediterranean fish that is widely unknown, but whose flesh is an exquisite delicacy!
R: What is your best kitchen memory associated with this ingredient?
CB: After introducing my children to this fish a few years ago, they are still talking about it....
R: When is this ingredient in season?
CB: All year. That said, it's a rare fish in any season.
R: What is the best way to prepare it? Could you share one of your recipes?
CB: Fillets cooked "à la Meunière" [lightly floured and pan fried in butter]. We add confit tomatoes, capers, diced lemon and crushed parsley and drizzle the butter over the fillets at the end of cooking. The fillets can be accompanied by young tetragon leaves or fork-mashed potatoes.
R: What are the most common mistakes made when preparing this ingredient?
CB: Overcooking this fish is disastrous, as the very delicate flesh becomes dry quickly.
R: How do you offer this ingredient on your current menu?
CB: Only as a daily feature, as the fish is so rare.
R: What wine (or other alcohol) is best paired with this ingredient?
CB: Jean-Luc Poinsot's La Badiane 2010 "Cuvée les 2 Sœurs," a white wine with the Cassis AOC.
