Recette
In collaboration with the starred chef Julia Sedefdjian of the restaurant Baieta* in Paris, Trois Rivières offers a range of pairings with three of its aged rums.
Making the sorbet :
Prepare the syrup using glucose water and acacia honey.
Bring to a boil. Mix the syrup with 1l of mango purée.
Pour into two paco bowls and set aside in the freezer.
Preparation of the ceviche :
Lift the lean fillets and remove the fish bones using tweezers.
Cut the fillets into thin slices. Place the fillets on a baking sheet lined with parchment paper.
Add salt, pepper, fresh garlic sliced, Espelette pepper. Cover with cucumber water. Reserve cool. Leave to marinate for at least 2 hours.
Preparation of the filling :
Grilled cucumber: peel half a cucumber. Cut 8 cm sections and cut into 0.5 cm thick slices. Grill both sides using a griddle or a hot fat-free pan.
Season.
Cucumber gel: mix 1 cucumber with 30 cl of mineral water. Strain through cheesecloth. Bring to the boil with 4.5 g of agar agar and season. Reserve in the fridge and mix once the mixture has cooled.
Cut half a cucumber in Macedonia and make pickles.
Cut cucumber shavings.
Presentation :
Spread the ice cream.
Drain the fish slices.
Assemble the elements to your liking on a plate.
Rhum pairing:
Trois Rivières Cellar Reserve, very old agricultural rum, 40%, 70 cl, 31.50 €, available in supermarkets.
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH, TO CONSUME WITH MODERATION
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