Grilled Mediterranean Sea Bass with Squid and Lemon Sauce
- 1 quart calf’s foot jelly (1 l)
- 1 quart light chicken stock (1 l)
- 7 ounces fresh fennel (200 g)
- 7 ounces white onions (200 g)
- 5 slices lemon
- 4 sprigs lemon thyme
- 10 black peppercorns
- 3/4 ounces coriander seeds (20 g)
- 3 1/2 ounces butter (100 g)
- 4 teaspoons seasoning olive oil (2 cl)
- 4 teaspoons cooking olive oil (2 cl)
- fleur de sel
Step 1: Sea Bass
Scale, trim, and gut the fish. Remove the head and the tail, rinse under running water, and pat dry with a cloth.
Split the head in two, and remove the eyes and gills. Soak.
Cut away the two fillets. Remove the bones, the skin, and any bloody parts of flesh. Cut the fillets into thick steaks, 12 ounces (340 g) apiece, and cut into the thick part of each to produce 6-7 ounce (170 g) slices.
Place the slices of fish on a lightly greased dish and keep in a cold place until ready to use.
Step 2: Lemon Sauce
Finely chop the fennel and the onions. Sweat them in a cast iron pot without browning, and add the slices of lemon. Add the calf’s foot jelly and the light chicken stock. Bring to a boil and skim.
Place the pepper and the coriander in a muslin pouch, and add to the pot along with the fish head. Cook over a low heat and skim off any impurities at the end of cooking for a very clear liquid. Filter this liquid through cheesecloth. It should be gelatinous.
Thicken the fish jus with the butter and the olive oil. Add the juice of half a lemon, and at the last moment, add the lemon thyme leaves.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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