Pil-Pil Sauce with Shiso and Maceron Pepper by @simonauscher

4h15

4 servings

🐟

200 g

John Dory head

🧅

100 g

Shallots

🫒

350 ml

Olive oil

🧄

5 g

Garlic

🍷

25 ml

White wine

🍙

10 g

Pioka seaweed

🍃

2

Green shiso leaves

🍃

2

Red shiso leaves

🫑

2 g

Maceron pepper

🍶

10 ml

Chardonnay vinegar

  1. Peel

    Peel the 100 g shallots and the 5 g garlic, leaving the garlic cloves whole.

  2. Place

    Place the 200 g John Dory head, shallots, garlic, 350 ml olive oil, 25 ml dry white wine, and 10 g pioka seaweed in a heatproof glass jar.

  3. Add

    Set the sealed jar in a large saucepan and add enough water to reach the level of the ingredients in the jar.

  4. Cook

    Maintain the water bath at approximately 82°C and cook the infusion for 240 min.

  5. Strain

    Remove the jar from the water bath and carefully strain the warm infused oil through a fine mesh strainer.

  6. Transfer

    Transfer the strained infused oil to the Thermomix with 2 green shiso leaves, 2 red shiso leaves, 2 g maceron pepper, and 10 ml Chardonnay vinegar.

  7. Blend

    Blend at high speed until the sauce is smooth, glossy, and fully emulsified.

  8. Taste the sauce and adjust with a small additional amount of Chardonnay vinegar or maceron pepper if needed.

Pil-Pil Sauce with Shiso and Maceron Pepper by @simonauscher

4h15

4 servings

🐟

200 g

John Dory head

🧅

100 g

Shallots

🫒

350 ml

Olive oil

🧄

5 g

Garlic

🍷

25 ml

White wine

🍙

10 g

Pioka seaweed

🍃

2

Green shiso leaves

🍃

2

Red shiso leaves

🫑

2 g

Maceron pepper

🍶

10 ml

Chardonnay vinegar

Preparation Steps

  1. Step 1/8

    Peel the 100 g shallots and the 5 g garlic, leaving the garlic cloves whole.

    🧅shallot
    🧄garlic
    🫙heatproof glass jar

  2. Step 2/8

    Place the 200 g John Dory head, shallots, garlic, 350 ml olive oil, 25 ml dry white wine, and 10 g pioka seaweed in a heatproof glass jar.

    🐟John Dory head
    🧅shallot
    🧄garlic
    🫒olive oil
    🍷dry white wine
    🍙pioka seaweed
    🫙heatproof glass jar
    🥛measuring jug

  3. Step 3/8

    Set the sealed jar in a large saucepan and add enough water to reach the level of the ingredients in the jar.

    🫙heatproof glass jar
    🍲large saucepan

  4. Step 4/8

    Maintain the water bath at approximately 82°C and cook the infusion for 240 min.

    🍲large saucepan
    🌡️kitchen thermometer

  5. Step 5/8

    Remove the jar from the water bath and carefully strain the warm infused oil through a fine mesh strainer.

    🫙heatproof glass jar
    🧺fine mesh strainer
    🥄spatula

  6. Step 6/8

    Transfer the strained infused oil to the Thermomix with 2 green shiso leaves, 2 red shiso leaves, 2 g maceron pepper, and 10 ml Chardonnay vinegar.

    🍃green shiso leaf
    🍃red shiso leaf
    🫑maceron pepper
    🍶Chardonnay vinegar
    🥛measuring jug

  7. Step 7/8

    Blend at high speed until the sauce is smooth, glossy, and fully emulsified.

  8. Step 8/8

    Taste the sauce and adjust with a small additional amount of Chardonnay vinegar or maceron pepper if needed.

    🍶Chardonnay vinegar
    🫑maceron pepper
    🥄spatula

Composition

Ingredients

Types

Fish, Oil, Plant-based, Vegetables, Alliums, Seaweed, Spices, Vinegar, Condiment

Ingredients

John Dory head, Shallots, Olive oil, Garlic, White wine, Pioka seaweed, Green shiso leaves, Red shiso leaves, Maceron pepper, Chardonnay vinegar

Notes

Garlic (in its skin), Pioka seaweed (or another seaweed of your choice), Maceron pepper (or another pepper), Chardonnay vinegar (or plain white wine vinegar)

Allergens

Fish, Sulfites

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Low-carbohydrate, Ketogenic, Pescatarian

Calories

330 kcal

Macro nutrients

Protein: 4g, Fat: 34g, Saturated fat: 5g, Carbohydrates: 2g, Fiber: 0.5g, Sugar: 0.8g

Nutritional Information

Minerals

Sodium: 180mg, Potassium: 120mg, Calcium: 35mg, Iron: 0.8mg

Vitamins

Vitamin E: 4.8mg, Vitamin K: 23mcg, Vitamin C: 3mg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

4 hours 0 minutes

Overall

4 hours 15 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

heatproof glass jar, large saucepan, fine mesh strainer, kitchen thermometer, spatula, measuring jug

Appliances

Food processor

Type

Type

Type Of Dish

Sauce, Condiment

Occasions

Fine dining, Dinner party, Seafood meal

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Japanese

Geographic

France, Europe

Various

Aspect

Texture

Silky, Emulsified, Velvety, Fluid

Flavors

Umami, Herbal, Savory, Marine, Peppery, Tangy, Fruity, Aromatic

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the sauce contains fish), fridge : 3 days (Store in an airtight container,Keep at or below 4°C,Reheat gently or serve chilled), freezer : 30 days (Freeze in a freezer-safe airtight container,Thaw overnight in the refrigerator,Re-emulsify by blending after thawing if separated)