- 1 Mediterranean gilthead bream
- 1 1/2 tablespoons cooking olive oil (2 cl)
- 3/4 ounce coarse ground black pepper (20 g)
- fleur de sel
- 3 tablespoons butter (40 g)
- 2 teaspoons sherry vinegar (1 cl)
- extra-virgin seasoning olive oil
Orange Reduction
- 2 bitter oranges
- 4 oranges
- 5 orange leaves
- 5 sugar cubes
Braised Beef Sauce
- 4 1/2 lbs stew meat (top rib and blade bone) (2 kg)
- 3 carrots
- 1 white onion
- 1/2 head garlic
- 1 rib celery
- 1 orange
- 1 3/4 ounces tomato paste (50 g)
- 3 tomatoes
- 1 1/2 tablespoons cooking olive oil (2 cl)
- 1 quart veal stock (1 l)
- 2 quarts red wine (2 l)
- 1 bouquet garni
- 10 black peppercorns
Fried Herbs
- 1 3/4 ounces mixed lettuces (50 g)
- 1 bunch basil
- 1 bunch parsley
- 4 zucchini blossoms
- 1 egg yolk
- 1 3/4 ounces rice flour (50 g)
- 1 quart peanut oil (1 l)
Instructions
Step 1: Gilthead Bream
Scale, trim and clean the bream. Remove the head and tail.
Wash the fillets and cut 7 ounce (200g) steaks from the center.
Step 2: Orange Reduction
Peel the bitter oranges, set aside the rind, and squeeze the oranges.
Julienne the rind into strips. Blanch the strips and cool them.
Simmer the orange juice with the julienned rind, the orange leaves and the sugar. Bring to a boil, skim and set over low heat to reduce very slowly—the consistency should be syrupy.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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