Escaloped Mignon of Falopex hiberus, Côtes d'Armore Plum-Butter Sauce, Gratin Malachy
A rare Northern Seas of Crestignac fish, delicately escaloped over creamy cabbage and wild-berry Gratin Malachy, with a rich, lightly lemoned plum-butter sauce flambéed in plum liqueur. Wild salmon is a substitute, not the Falopex.
La DdC3 min read
Presentation
A delicate cut of Falopex hiberus, an exceptionally rare fish from the Northern Seas of Crestignac, carefully escaloped and gently cooked in foaming butter.
It rests upon a Gratin Malachy of green and white cabbage, creamy at its heart and crowned with a crisp wild-berry crumble.
A generous plum-butter sauce, delicately touched with lemon, flambéed with plum liqueur and enriched with small pieces of candied plum, surrounds the composition.
The Chef's Note: Should Falopex hiberus prove unavailable, wild salmon from the cold Northern waters may be considered an acceptable substitute. It is, however, a fattier fish and must under no circumstances be mistaken for the Falopex.
The Falopex hiberus
An exceptionally rare marine species native to the Northern Seas of Crestignac.
Its flesh is very pale pink, remarkably fine, lean and entirely free of bones — the fish itself possessing none.
Only male specimens may be caught and served. Fishing for females is strictly prohibited, and any female accidentally caught must be immediately returned to the sea.
The identification of male and female specimens is the responsibility of the fishermen, not the chef.
Ingredients — Suggested Quantities for Four Guests
The following proportions are a practical culinary proposal and have not yet been formally established by the Chef.
The Falopex Mignon
4 portions of Falopex hiberus mignon, approximately 130–150 g each (or wild salmon from the cold Northern waters, if necessary)
30 g butter for cooking
Salt and pepper
Gratin Malachy
250 g white cabbage
250 g green cabbage
150 ml double cream
25 g butter
50 g edible wild berries, preferably slightly tart, such as lingonberries
50 g flour
35 g cold butter
25 g fine breadcrumbs for the savoury crumble
Salt and pepper
Côtes d'Armore Plum-Butter Sauce
120 g pitted plums for the sauce base
40 g candied plums, finely diced
50 ml plum liqueur, for flambéing
90 g cold butter, diced
A little fresh lemon juice, for a delicate touch of acidity
50 ml water or light stock, as required
Salt
Proposed Preparation
1. Prepare the Cabbages
Finely shred the green and white cabbages.
Gently soften them in butter, covered, with a small splash of water, until tender.
Allow any excess moisture to evaporate, then add the cream, season carefully and gently fold in the wild berries.
2. Prepare the Gratin Malachy
Rub the flour, cold butter and breadcrumbs together to form a savoury crumble.
Divide the creamy cabbage mixture between four small cooking rings or suitable individual moulds, and cover with the crumble.
Bake at approximately 180°C until the surface is golden and crisp, while preserving the creamy heart.
Carefully unmould just before serving.
3. Prepare the Côtes d'Armore Sauce
Gently cook the fresh plums with a little water or light stock until softened.
Add the plum liqueur and flambé with appropriate precautions, away from extractor hoods and flammable materials.
Reduce slightly, then gradually whisk in the cold butter away from high heat, creating a rich, smooth and beautifully coating sauce.
Add just enough lemon juice to introduce a discreet freshness.
Finally, fold in the finely diced candied plums.
4. Cook the Falopex Mignon
Cut the Falopex into elegant, evenly sized escalopes.
Cook gently in foaming butter, basting continuously, until lightly golden while preserving the extraordinary delicacy of its flesh.
Cooking time must be adjusted to the thickness and nature of the fish actually used.
5. The Plating Ceremony
Place the Gratin Malachy at the centre of each plate.
Arrange the Falopex escalopes gracefully over the gratin, allowing them to overlap slightly.
Spoon the Côtes d'Armore plum-butter sauce around the composition, taking care not to soften the crisp crumble.
Finish with a few precious fragments of candied plum.
The Spirit of the Dish
A ceremonial cuisine in which rare species, noble terroirs and culinary gestures are treated with the utmost seriousness.
The richness of the plum butter answers the exceptional leanness and delicacy of the Falopex. A discreet touch of lemon brings balance, while the Gratin Malachy contributes its creamy heart, crisp exterior and wild-berry accents.
The dish is best appreciated when fish, creamy cabbage and golden crumble are brought together in a single mouthful.
The Principle of Substitution: Wild salmon is an alternative, never a definition of Falopex hiberus.