Restaurant Quality Three Course Air Fryer Meal
Ingredients: Pork belly, Shallot, Carrot, Fennel, Fish bones · 120 min cook time · 1200kcal · ~₩100,500
Ingredients
500g Pork belly, 100g Shallot, 50g Carrot, 1개 Fennel, 200g Fish bones, 100g Monk fish cheeks, 100g Gurnard, 100g Snapper, 100g Bream carcasses, 500ml Stock, 100g Tomato, 0.1g Saffron, 20g Garlic, 50g Mayonnaise, 0.5개 Baguette, 300g Jersey Royal potatoes, 50ml Olive oil, 5g Salt, 30g Wild garlic, 1개 Apple, 50ml Calvados, 2개 Baby gem lettuce, 50g Pancetta, 10g Anchovy, 0.5개 Pineapple, 100g Flour, 100g Sugar, 100g Butter, 50g Caster sugar, 50g Coconut, 50g Smoked pancetta, 5g Tarragon, 5g Thyme, 50g 85% dark chocolate, 50g Vanilla creme fresh, 50ml White wine
Instructions
1. Season pork belly, wrap in foil, and place in an air fryer at 150°C for 40 minutes. Afterwards, increase heat to crisp the crackling.
2. Finely slice shallot, carrot, and some fennel for the bouillabaisse. Keep some fennel chunky for roasting.
3. Roast the prepared vegetables with fish bones (gernard, monk fish cheeks, snapper, bream carcasses) in the air fryer.
4. Add stock, tomato, and saffron to the roasted bones and vegetables, then blend to create the bouillabaisse base.
5. Prepare crushed Jersey Royal potatoes: toss with olive oil and salt, then roast in a small air fryer for about 20 minutes until tender and crispy.
6. Smash the roasted potatoes and add wild garlic to wilt.
7. For the apple and Calvados creamed sauce, start by sweating shallots.
8. Prepare shortbread dough by mixing flour, sugar, and butter. Place the dough into a large rectangular air fryer for baking.
9. Pour caster sugar into an air fryer to make a dry caramel. Roast pineapple in the caramel.
10. Toast coconut in a low-heat air fryer, watching carefully through the glass to prevent burning.
11. For the pork belly garnish, drape smoked pancetta over baby gem lettuce. As the pancetta renders, the fat should soften and season the lettuce.
12. Check the caramel for color and progress.
13. Continue cooking the pork sauce by sweating shallots, apple, tarragon, and thyme.
14. Deglaze the pork sauce with Calvados apple brandy.
15. Make toast for the bouillabaisse in an empty air fryer.
16. Make a small amount of cream.
17. Stir 85% dark chocolate into the toasted coconut to create a crumb/crumble.
18. Toss baguette slices with olive oil in the air fryer bowl (racks removed) and air fry.
19. Check the shortbread; it should be cooking but not yet browned.
20. Prepare a vanilla creme fresh.
21. Check the Calvados reduction for the pork sauce before adding cream.
22. Check crispy pancetta; it should be ready in about 10 minutes.
23. Deglaze the bouillabaisse base with a little white wine and saffron.
24. Monitor all air fryers: coconut and chocolate cooling, fruits cooking (2 minutes left), potatoes crisping, shortbread baking, bouillabaisse cooking, pork sauce cooking, pork belly crisping, and caramel progressing.
25. Finish the tower dish with crispy pancetta and glazed roasted gem lettuce.
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