Grilled Sea Bass Fillets with Zucchini and Swiss Chard
- 1 bass, 9 lbs (4 kg)
- fleur de sel
- olive oil
Fish Consommé
- 14 ounces rockfish (400 g)
- 1 bass head, cleaned
- 3 1/2 ounces white onions (100 g)
- 3 cloves garlic
- 3 1/2 ounces fresh fennel, finely sliced (100 g)
- 1 sprig dried fennel, minced
- 1 organic lemon rind
- 15 white peppercorns
- 2 tablespoons olive oil (3 cl)
- 1 lemon
- 2 lemon balm leaves
- 1/2 bunch green basil
Green Marmalade
- 2 lemon balm leaves
- 5 basil leaves
- 1/4 ounce fresh almonds (6 g)
- 3/4 ounce ham (20 g)
- 1 scallion, 1 ounce (30 g)
- 1 1/2 ounces baby fennel (40 g)
- 3 1/2 ounces green tomatoes (100 g)
- 3 wedges oven-dried tomatoes
- 1/2 Swiss chard leaf
- 1 lemon
- 3 1/2 fluid ounces watercress puree (10 cl)
- 1/2 ounce butter (15 g)
- fleur de sel
Instructions
Step 1: Sea Bass
Scale and clean the bass, removing the head and tail. Cut away the fillets from the central bone. Take out the ventral bones, and remove the skin. Finally, trim the fillets, leaving only the white parts.
Divide the fish into 8 steaks, 5 1/2 ounces (160 g) each, cut from the meatiest part of the fillets. Coat the steaks with olive oil, season with fleur de sel, protect both sides with parchment paper and fry both sides over a low heat so as not to brown them.
Step 2: Fish Consommé
Slice the onion thinly. Cook the onion and unpeeled garlic in a cast iron pot with some olive oil. Add the minced fresh fennel and the dry fennel. Add the fish, lemon rind and white peppercorns. Cover with water and cook over a low heat for 40 minutes, skimming all the while.
Strain the consommé first through a strainer then a cheesecloth. Reduce with 2 lemon slices, balm and basil until the juice has thickened. Cool on ice.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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