Crispy Sea Bass in Ratatouille Sauce with Panisses and Fried Basil
- 1 sea bass, 7 3/4 pounds (3.5 kg)
- cooking olive oil
- extra-virgin olive oil
- fleur de sel
- 3/4 ounce butter (20 g)
- 2 bunches green basil
- 2 quarts grapeseed oil (2 l)
- fleur de sel
- 12 slices oven-dried tomato
Panisses
- 1 pound chickpea flour (500 g)
- 2 quarts water (2 l)
- cooking olive oil
- fleur de sel
- 3 quarts grapeseed oil (3 l)
Ratatouille
- 7 ounces white onions (200 g)
- 3 1/2 ounces green peppers (100 g)
- 3 1/2 ounces red peppers (100 g)
- 7 ounces zucchini (200 g)
- 7 ounces eggplant (200 g)
- 1 pound ripe vine tomatoes (500 g)
- 5 cloves garlic
- 1 sprig thyme
- 1/2 bay leaf
- 5 basil stems
- 1 teaspoon tomato paste
- olive oil
- extra-virgin olive oil
- parsley stems
Instructions
Step 1: Sea Bass
Scale the bass and clean it carefully, making sure to remove the outer fins, then cut away the fillets.
Cut the filets into 4 thick steaks, 5 1/2 ounces (160 g) each. Score the skin and refrigerate.
Step 2: Panisses
Boil 1 quart (1 liter) of water in a fairly large pot and season with salt.
Combine the chickpea flour with the second quart (liter) of cold water in a stainless steel mixing bowl.
When the water comes to a boil, pour into the dissolved chickpea flour and whisk vigorously.
Pour the entire contents of the bowl into the pot, and let the batter cook for 20 minutes on the edge of the range, stirring as often as possible.
Sieve the preparation through a fine-meshed chinois into the blender bowl, add the olive oil, and smooth out by beating with a paddle attachment. Pour onto a sheet pan covered with plastic wrap, and spread out to a thickness of 1/2 inch (1 cm).
Cover the panisse dough with a second piece of plastic wrap to keep it from drying out, and refrigerate for 10 hours.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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