Lucie Passédat's Favorite Sea BassTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Cooking time: Under 3 hours
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:182.2 kcal
Proteins:1.5 g
Fats:17.4 g
Carbohydrate:7.4 g
Fibers:1.8 g
Sugar:2.1 g
Cholesterol:0 mg
Sodium:9.6 mg
Calcium:35.3 mg
Energy:1208 kcal
Proteins:9.9 g
Fats:115.4 g
Carbohydrate:49 g
Fibers:12.1 g
Sugar:14.2 g
Cholesterol:0.1 mg
Sodium:63.6 mg
Calcium:233.9 mg
SIMILAR RECIPES
Sea Bass Flambéed with Fennel
New Wave Sea Bass with Vanilla-Scented Olive Oil
Sea Bass Borsch, Mikuni-Style
Grilled Mediterranean Sea Bass with Crispy Skin
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2000
g
sea bass
1000
ml
fish stock
400
g
tomatoes
5
ml
tomato concentrate
2.5
g
sugar
8
g
coriander seed
*Aromatics for fish stock
1
shallot
1
carrot
1/2
leek
*Garnish
4
cherry tomatoes
20
g
fresh basil
20
g
fresh cilantro
1
lemon
juice of 1/4 lemon
500
ml
olive oil
20
g
truffle
50
ml
truffle juice
2
zucchini
1
cucumber
wild fennel seed
cracked pepper
1
green tomato
*Materials
parchment paper
plastic wrap
METHOD
Initial preparation- Scale, gut and clean the sea bass; cut out the fillets and remove the bones (reserve them).
- Cut the two fillets into 4 equal portions each, leaving on the skin. Make some light incisions on the skin or ask your fishmonger to prepare the fish for you.
Making the fish stock
- Prepare the aromatic garnish: wash, peel and chop the vegetables.
- Place the fish bones in cold water.
- Crush the fish head and sauté it in 250 ml (1 cup) olive oil; add the vegetables and enough water just to cover. Add the bouquet garni and cook for 1 hour. Strain and set aside.
Making the base
- Place the fish stock, coriander, sugar, tomato concentrate and washed, coarsely chopped tomatoes into a large saucepan.
- Simmer over medium heat for 1 to 1 1/2 hours, until reduced by half.
- Put everything through a food mill and set aside.
Preparing the garnish
- Remove the zest from the lemons and cut into very small dice; blanch, refresh and set aside.
- Hull and peel the cherry tomatoes; cut the flesh into small dice (don't keep the insides).
- Slice the truffle thinly on a mandolin. Set half aside in olive oil; cut the other half into very small dice.
- Remove the stems from the basil and cilantro and wash the leaves; chop finely.
- Cut the outside parts of the peeled cucumber (don't use the center) into thin noodles as well as the skin of the unpeeled zucchini. Blanch and refresh for 30 seconds.
- Place the vegetable "noodles" on parchment paper of a size to cover the fish portions.
Cooking the fish
- Brush a baking dish with clarified butter; sprinkle with fleur de sel, fennel seed, cracked pepper and slices of green tomato.
- Place the fish portions on top and season the top with salt and pepper; add fish stock just to reach the top of the fish.
- Steam, covered with plastic wrap, at 60° C (140° F) for 12-14 minutes. Let rest.
Finishing and presentation
- To the base, add the chopped basil and cilantro, lemon zest, diced tomato, finely diced truffle, truffle oil and lemon juice. Correct the seasoning with salt and pepper to taste. Heat gently without boiling.
- Place the vegetable noodles on the cooked fish and steam lightly to reheat.
- Place some of the base into each serving bowl; gently place the fish on top; finish with a drizzle of olive oil over the vegetable noodles and the base and add a pinch of Camargue sea salt.
- Heat the sliced truffles in olive oil and place them on top just before serving.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
A signature dish - a slice of steamed sea bass decorated with thin stripes that are alternately dark green and very pale yellow, almost transparent – very fine ribbons of courgette, alternately skin and flesh – and Tricastin truffle.
