Sea Bass Fillet with Squid and Sea Urchin Sauce
- 1 sea bass, 9 lbs (4 kg)
- fleur de sel
- cooking olive oil
- 1 3/4 ounces butter (50 g)
- 1 lemon
- 8 slices crispy fish skin
- 1 3/4 ounces cuttlefish fillets (50 g)
- 1/4 ounce lobster roe (5 g)
- 3/4 ounce sea urchin coral 20 g)
- 1 ounce lemon pulp (2 cl)
- 1 tablespoon olive oil (2 cl)
- 1 basil leaf
- coarsely ground pepper
- 3 1/2 ounces butter (100 g)
- 5 1/4 ounces lobster seconds (150 g)
- 10 1/2 ounces bass head (300 g)
- 7 ounces shallots (200 g)
- 1 3/4 ounces garlic (50 g)
- 10 1/2 ounces fennel (300 g)
- 3 1/2 fluid ounces white wine (10 cl)
- 7 ounces calf’s foot jelly (200 g)
- 1 1/4 pounds of beef consommé (600 g)
- 1/4 ounce crushed black peppercorns (5 g)
- 1/2 bunch basil
- olive oil
Sea Urchin Butter
Step 1: Sea Bass
Scale, and clean the bass, then remove the head and tail. Cut the fillets away from the central bone. Remove the ventral bones and then the skin. Trim, leaving only the white parts.
Slice 8, 5 1/2 ounce (160 g) portions, coat with olive oil, and season with fleur de sel. Sear over a very low heat so that they do not brown. Finish cooking in the oven in a greased, cast iron oven-proof dish.
Once cooked to taste, deglaze the cast iron dish with some olive oil and coat the fish in this emulsion. Season with fleur de sel and freshly ground pepper.
Step 2: Stock Base
Cut the lobster and the bass head into large round slices. Sear the lobster in a cast iron pot in some olive oil, add the butter and caramelize.
Add the shallots, fennel and the garlic. Sweat without browning.
Next add the slices of bass head. Deglaze with the white wine and reduce to a glaze. Cover completely with the beef consommé and the calf’s foot jelly.
Cook for 40 minutes over a low heat, skimming off the impurities while cooking, but making sure not to remove all the fat.
Once cooked, infuse for 20 minutes on the edge of the range with the crushed black peppercorns and the basil.
Strain through a fine mesh chinois. Reserve 17 ounces of this base for the sea urchin butter.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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