4 x 160g fillets of dwarf dory or cape doty, peeled,
1 orange's zest,
2 lemons' zest,
1/2 or 1/3 of a ginger root's thin slices.
100g caster sugar.
100ml semi-skimmed milk,
Green pistachio sauce:
150g green pistachios, peeled,
5g pistachio oil,
20g unsalted butter,
salt and pepper.
wheat germ pasta or squind ink pasta.
Cut the gingerbread into thin slices, dry them in the oven at 300°F (slow). When slices are dried, grind them into a fine powder, using a coffee grinder.
Boil the water with the sugar.
Julienne of citrus fruit:
Cut into thin julienne the zest and slices of ginger. Blanch 3 times in boiling water, then cook the julienned ginger in boiling water for 4 minutes. Let it soak for 2 hours in the syrup. At the last minute, dry the julienne and fry it in skillet without any grease until it becomes crispy.
Peel the celery, cut into thick slices, then cut the slices into rings. Divide each ring in 4. Cook gently and leave to simmer with the lid on, covered with water, milk and a knob of butter. Season. When cooked, take the lid off until total evaporation.
Green pistachio sauce:
In a pan, brown the pistachio into some oil for 1 minute, while stirring constantly. Add water to the pistachio level, leave to cook for 10 minutes.
Add the butter and season. Blend and strain through a sieve.
Saint Pierre fillets:
Season the fillets, sprinkle with gingerbread breadcrumbs, bake at gas mark 2 (300° F) for 5 to 6 minutes.
When the fillets are cooked, place them on a plate, and put on each fillet a piece of melted celery with a pinch of crispy julienne and gingerbread crumbs. Drizzle with the green pistachio sauce.
Butter flavored with ginger and citrus:
Grate the orange. Squeeze the orange and a half lemon. Save the juice. Cut the butter into small pieces. Peel a piece of ginger and grate it with a fine grater. In a pan, put the citrus juice with a pinch of salt. Bring to a boil over medium heat then reduce heat. Slowly whisk in the butter until melted. Add the grated ginger and orange zest. Adjust the seasoning. Quickly (2-3 minutes) emulsify the preparation in a blender. Set aside and keep warm.
Preheat oven to 300° F. Put salt and pepper in a terracota dish (which can be placed on a burner) then arrange the fillets. Sprinkle shallots and add the fish stock. Bring it to a boil and let it cook for 10 to 12 minutes. Right out of the oven, save the cooking juice and mix it with the butter flavored with ginger and citrus. Serve the fillets on warm plates, covered with the emulsion with fresh pasta as accompaniment.