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The Soufflé Crêpe with Barbeau Flambéed in Loire Gin, Kohlrabi, and Passion Fruit
by Christophe Hay
and Terefe, Passion Fruit Producer in Ethiopia
The Chef's Story
Christophe Hay, who trained at the Paul Bocuse School, is the chef-owner of the Michelin-starred restaurant Fleur de Loire in Blois.
He holds two Michelin stars, a green star, and was named Chef of the Year 2021 by Gault & Millau.
A native of the Vendôme region, he honors the Ligérien terroir with a commitment to local products, including fruits and vegetables, Wagyu beef from his own farm, and Loire fish, such as the eponymous "amour blanc" at the second gastronomic restaurant of Fleur de Loire.
Fleur de Loire - Hôtel, Spa & Restaurants, 26 Quai Villebois Mareuil, 41000 Blois - 0246680120
Ingredients
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For the Soufflé Crêpe :
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Filling : 250g barbeau fish flesh, 45g egg white, 40g + 185g liquid cream, 3g suga, 4g salt, Orange and lemon zest
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Panade (paste): 10g butter, 35g water, 25g flour
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Crêpe Batter: 250g milk, 120g flour, 1 egg, Salt and pepper
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For the Pochouse (sauce):
- 300g fish bones, Vegetables: onion, shallot, leek, fennel, celery, tomato, garlic, Herbs: parsley, marjoram, thyme, 20g white wine, Spices: coriander, cardamom, Tomato paste
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For the Garnish:
- 6 pieces of kohlrabi
- For the Finish:
- 10g passion fruit berries
Preparation of the Panade and Filling
- Boil the water and butter, then add the flour and mix until a dry paste forms.
- Blend the barbeau fish flesh with the egg white, sugar, salt, and part of the cream. Strain the mixture, then add the remaining cream and the cooled panade. Incorporate the citrus zests.
Preparation of the Crêpes
- Mix the milk, flour, egg, salt, and pepper until smooth. Cook thick crêpes in a non-stick pan. Cut the crêpes into circles.
- Place 75g of filling on each crêpe, fold, and steam at 85°C for 12 minutes. Reheat in a steam oven before serving.
Preparation of the Pochouse and Kohlrabi Garnish
- Sauté the fish bones, add the vegetables and spices, deglaze with white wine and water, then simmer for 45 minutes. Strain and reserve the liquid.
- Peel and cook the kohlrabi in the fish stock. Slice into thin strips and keep in ice water.
Finishing and Flambéing
At serving time, flambé the crêpes with Loire gin and the pochouse.
Add kohlrabi shavings and grate passion fruit berries on top.
