Roast bass, apple & onion chutney & creamy Calvados mousse
Preparation time: 25 mins
Cooking time: 1 hour 15 mins
600g Normandy bass fillets
1.2 kg red onion
160 g Isigny AOP butter
160 g sugar
180 g sherry vinegar
6 Normandy apples
Shallot, a stick of cinnamon, thyme, bay leaf
20 g Isigny AOP butter
500 g fish bones
¾ Normandy pouring cream
5 sheets of gelatine
Bake the onions whole in the oven, peel and slice them. Sweat them in butter for 5 mins. Add the sugar and vinegar. Reduce for 10 min and add the sliced apples.
Cook the fish bones, for 20 mins with all the other ingredients apart from the gelée. Sieve the sauce and reduce by ¾ then add 2 spoons of cider gelée.
Reduce the Calvados. Add the gelatine, cream and put it into a siphon. Cook the bar fillets with the clarified butter.
Place the onion chutney with the bar fillet on top in the middle. Arrange the cider sauce and Calvados mousse around this.
What is the minimum ageing time for an eau-de-vie to become Calvados?
The minimum ageing time before market release is 2 years in oak barrels (and 3 years for Calvados Domfrontais).