The Slovenian Seafood Stew was presented during the European Young Chef Award 2017, a competition organized by IGCAT (International Institute of Gastronomy, Culture, Art and Tourism) which sees Young Chefs coming from European Regions of Gastronomy compete inside the kitchens of a Culinary Arts School focusing on the theme: Innovation on Tradition.
Developed by Filip Matjaž, participant of the 2017 edition, and inspired by Slovenia’s ongoing tradition of Seafood stew fishing in an attempt to valorize this local product.
Broth and Fish Salt
Cut the vegetables into large pieces and stir-fry them together with scampi heads and the cooking water from the mussels and fish. Add the Malvasia wine, water, parsley and pepper. Bring the mixture to a boil and reduce it into a thick soup. Strain the soup and mix in the butter slowly.
For the fish salt; take the fish bones, fish and scampi heads from the strainer and mix with the salt. Bake this mixture in the oven for 15 minutes on 180 C. Once done, take them out of the oven and blend them.
Peel the celery, slice it into smaller pieces and cook it in the mixture of milk and water. When cooked, strain the celery and blend it with all other ingredients into a smooth puree.
Blanch the parsley by putting it into hot water for 5 seconds and immediately after cool it down in an ice bath. Dry the parsley and blend it with the oil. Strain parsley oil through a gauze to make it clear.
Garlic, Parsley and Olive Oil Mayonnaise
Cook the garlic in milk, strain it, add parsley and mix with a blender while slowly adding olive oil until you get mayonnaise.
Corn and walnuts sponge cake
In a pan heat the cornflour to get more flavour from it. Afterwards, mix all the ingredients with a blender and set aside for 30 minutes. Strain and pour the mixture into a whipping syphon, fill it with 2 cartridges of NO2. To finish release some of the mix into plastic cups and bake for 25 seconds in a microwave oven.
Peel the carrots and cut them into dices (use the off-cuts for the soup). Place them in salty water until they are cooked but still firm.
Clean the squid thoroughly and cook it in a vacuum bag for 20 minutes on 62 C. After it is cooked place it in a blast freezer. Slice the frozen squid on a meat slicer to achieve the noodles shape. Season it with olive oil, salt, lemon juice and zest.
Slice all the seafood into small pieces and season with fish salt. Add Gelburger and shape small round discs. Place in fridge to rest. Just before plating, grill the seafood discs.
Cut the fish into larger pieces and fry it with dough rolled around them. Season it with fish salt.
Source: IGCAT – European Young Chef Awards 2017, Region of Gastronomy