Bar de Ligne ‘The Caviar and Ribot Milk of My Childhood’

by Christian Le Squer

Christian says ‘The Bar de Ligne is one of my signature dishes at the restaurant and one that I’m most proud of. It really speaks of my childhood with the salty flavours of the sea and the firmness of the French countryside. What I love about this dish is that, even though I created it 15 years ago, generations after generations come to the restaurant to eat it, to share their enjoyment of the dish. That makes me really proud as a chef because it shows I’ve created a timeless flavour… like a Chanel suit! It’s a very sexy dish.’


Ingredients
4 Escalopines de bar d’environ (110g each) (Note: Ask your fishmonger to prepare them for you. They should be as fresh as possible.) 
40g Caviar (mixed with 4tsp fresh coffee)
500g Butternut squash 
100g Ribot milk (a traditional fermented milk from Brittany, France)
50g Fresh cream
Salted butter
A good pinch of salt
Freshly ground pepper


Method
1. Pre-heat the oven to 180°C (gas mark 6). 
2. Peel the butternut squash and cut into cubes. Bake in the oven for 30mins.
3. Mash the squash or, even better, purée it with a little salted butter until smooth and creamy.
4. In a saucepan, stir together the cream and milk. Bring to a boil over a medium-high heat and season with salt.
5. Heat a little oil in a frying pan over a medium-high heat.
6. Take the escalopines de bar d’environ and gently place in the pan. Allow to cook on one side for 2mins until lightly coloured.
7. Put a little squash on each plate. 
8. Add the fish and top with a little of the milk sauce.
9. Add a round of freshly grated black pepper and top with the caviar.

Preparation time: 10mins
Cooking time: 30mins
Serves 4


Having been awarded an extremely rare and impressive 3 Michelin stars, Christian Le Squer is one of the world’s most prestigious chefs. He is the Executive Chef at Le Cinq restaurant in Paris’ Four Seasons George V hotel. 




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