Griddled Mediterranean Sea Bass with White Pigna Beans, Fresh Almonds, Chanterelles and Tomato-Lemon Sauce

Credit: Didier Loire
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Step 1: Sea Bass

Scale and gut the fish and remove the gills. Cut away the 2 fillets and remove the bones with small tweezers. Carefully remove the fatty red outer parts of the fillets to obtain perfectly white meat.

Cut the fillets into 4, 6-ounce, steaks (170 g). Place on a dish, cover with plastic wrap and store in the cold room. Set aside the fish trimmings for another dish.

Step 2: Vegetables

Shell the fresh beans, place in a saucepan, and cover with water. Bring to a boil and skim. Place the sage, the rosemary, and the peppercorns in a muslin pouch and add to the saucepan. Simmer gently for one hour, adding the salt after fifteen minutes. Once cooked, take the saucepan off the heat, and leave the beans to cool in the saucepan without straining.

Once the beans are lukewarm, drain and remove the thick outer skin. Place them in a clean container and cover with olive oil to prevent from drying.

Open the fresh almonds. Remove the yellow skin and split them in two.

Remove the earth from the stems of the chanterelle mushrooms. Scrape the stems lightly and wash the mushrooms in several changes of cold water to remove all the earth. Strain, and pat dry with a cloth.

Heat a ribbon of olive oil in a cast iron griddle pan, and sear the mushrooms in it. Season with fleur de sel, and strain them as soon as they begin to render water.

Dip the tomatoes in boiling water to peel. Quarter, and remove the centers. Julienne evenly into 1/10 inch (3 mm) slices.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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