Gilthead Bream with White Pigna Bean Purée and Tomato Garnish

Credit: Didier Loire
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Step 1: Gilthead Bream

Scale, trim and clean the fish. Cut off the head and tail.

Separate the belly from the back by cutting through the central bone. Cut the back to remove the central bone. Skin the fillets.

Slice the back into four pieces, 3 ounces (180 g) each, and truss to hold them together.

Separate the belly, keeping only 1/10 inch (3 mm) of meat on the skin, and cut into ribbons. Score and coat with coarsely ground black pepper.

Step 2: White Pigna Bean Puree

Cook the beans in unsalted water with a dash of olive oil along with the diced carrot, onion and celery.

When three quarters of the way cooked, season the beans with salt.

When the beans start to become tender, drain them. Heat some olive oil in a saucepan with sage and rosemary, and add the beans to the pan. Stir to coat. Season to taste as needed.

Remove the sage and rosemary, and reduce the beans to a very fine puree in a high speed blender. Press the purée through a tamis to make it very smooth, and season it with sherry vinegar and a dash of olive oil. Keep warm.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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