Share on facebookShare on TwitterShare on PinterestShare via mail
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
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.
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Subscribe now
Cancel anytime
All My Chefs suggests
By
Alain Ducasse
Chef
By
Alain Ducasse
Chef
Premium
By
Alain Ducasse
Chef
Premium
By
Alain Ducasse
Chef
Other recipes by Arnaud Lallement
By
Arnaud Lallement
Chef
Premium
By
Arnaud Lallement
Chef