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Ingredients
(4 people)
Sauce
- 4 1/2 ounces onions (125 g)
- 2 2/3 ounces shallots (75 g)
- 2 2/3 ounces celery (75 g)
- 2 2/3 ounces leek (75 g)
- 8 3/4 ounces tomatoes (250 g)
- The heads and bones of the fish, rinsed
- 3/4 ounce tomato paste (20 g)
- 1 cup Reims vinegar (25 cl)
- 2 grams Espelette pepper
Pea Purée
- 200 g de petits pois écossés
Shellfish Sauce
Plating
Instructions
Step 1: Fish
Scale the fish and collect the scales. Rinse under running water. Fry the scales at 340°F (170°C) until golden.
Fillet the fish. Remove the belly flesh, but keep the skin. Fold the skin over to make rolls. Cover the rolls with plastic wrap (cling film) and steam for 1 minute to stick the skin in place, or cook in a saucepan with water at 175°F (80°C). Let cool.
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