Crispy Breaded Sea Bass with Olive-Potato Fritter and Asparagus Sauce

Credit: Didier Loire
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Ingredients (4 people)

Asparagus Sauce


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

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