Sea Bass “à la Plancha” with Baby Artichokes and Anchovy Canapé
- 1 sea bass 6 1/2 pounds (3 kg)
- cooking olive oil
- fleur de sel
- 1/2 lemon
- 1/4 bunch parsley
- cooking olive oil
- extra-virgin olive oil
Sauce Base
- 3 shallots
- 1 3/4 ounces sliced dried pork belly (50 g)
- 1 chicken leg
- 1 3/4 ounces butter (50 g)
- 1 clove garlic
- 10 black Sarawak peppercorns
- 6 Indonesian long peppercorns
- 1 pint light chicken stock (50 cl)
Artichokes
- 3 1/2 fluid ounces light chicken stock (10 cl)
- 10 baby artichokes, with stems
Canapé
- 1 shallot
- 4 king prawns (or 4 shelled langoustine tails)
- 6 anchovy fillets, packed in oil
- 1 teaspoon brined capers
- 1 teaspoon olive paste
- 1 thin baguette
- cooking olive oil
Instructions
Step 1: Sea Bass
Scale, clean and rinse the fish. Cut away the fillets and the skin, and cut the fleshy parts of the fillets into 4 steaks, 5 3/4 ounces (160 g) each.
Reserve 1 ounce (30 g) of meat from the belly and the tail.
Split the fish head in two. Remove the eyes. Wash the head to remove the bloody parts, and drain.
Step 2: Sauce Base
Peel the shallots and cut them into even strips.
Cut the dried pork belly into small cubes.
Quarter the chicken leg without removing the skin or the bones.
Heat a ribbon of olive oil and 3/4 ounce (20 g) of butter in a cast iron pot, and sear the pieces of chicken and the bacon. Add the chopped shallots, and the crushed, unpeeled garlic clove. Soften over a low heat for 5 minutes.
Add the fish head and brown for 5 minutes. Add the lightly crushed peppercorns, cover with the light chicken stock, and simmer for 50 minutes, skimming regularly.
Remove from the heat and infuse for 10 minutes, then filter through a fine meshed chinois into a stainless steel container and cool immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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