Crispy Breaded Sea Bass with Olive-Potato Fritter and Asparagus Sauce
- 1 Mediterranean sea bass, 6 1/2 pounds (3 kg)
- 5 juniper berries
- 4 black peppercorns
- 4 teaspoons cooking olive oil (2 cl)
Asparagus Sauce
- 7 ounces wild asparagus (200 g)
- 8 1/2 fluid ounces light chicken stock (25 cl)
- 4 teaspoons cooking olive oil (2 cl)
- 2 3/4 tablespoons olive oil (4 cl)
- 1 chicken leg
- 1 1/2 ounces farm-raised pork belly (40 g)
- 3 cloves garlic
- 1 shallot, chopped
- 2 3/4 ounces asparagus stems, chopped (80 g)
- 8 Indonesian long peppercorns
- 15 black Sarawak peppercorns
- 3 1/2 tablespoons light chicken stock (5 cl)
- 4 teaspoons whipped cream (2 cl)
- 2 teaspoons truffle juice (1 cl)
- 4 teaspoons extra-virgin olive oil (2 cl)
- fleur de sel
Asparagus
Potato Fritters
- 2 large potatoes
- 1 3/4 ounces black olives, coarsely chopped (50 g)
- 3/4 ounces chopped shallots (20 g)
- fleur de sel
- 1 egg yolk
- 3/4 ounces potato starch (20 g)
- 1 quart peanut oil (1 l)
Instructions
Step 1: Sea Bass
Clean the fish, removing the head and splitting it in two. Cut away the fillets, and remove the skin and any bloody parts of the meat. Cut the fillets into 6, 6 1/2 ounce (180 g) steaks. Reserve 1 1/2 ounces (40 g) of the belly and jowl meat for the fritters.
Cut the skin in four and make two bias cuts on each piece.
Step 2: Asparagus Sauce
First, make the asparagus purée.
Wash the wild asparagus, chop finely, and brown in olive oil. Season with fleur de sel, and just barely cover with the light chicken stock. Reduce, and continue cooking until the wild asparagus is tender.
Pour the asparagus and the sauce into a high-speed blender, and reduce to a very fine purée. Strain and put on ice, so that it keeps its green color.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
