Balsamic Sea Bass with Baby Asparagus

Credit: Didier Loire
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Step 1: Sea Bass

Scale, clean and rinse the bass. Cut away the fillets, then remove the bones and the skin. Remove the belly portion and cut 4 steaks, 2 ounces (160 g) each, from the back of the fillets.

Butterfly the steaks at the thickest part.

Lightly sprinkle the insides with the coarsely ground black pepper—this will be the presentation side. Season the steaks with fleur de sel and brush with oil.

Cook the bass steaks on a griddle, browning lightly and evenly. Begin with the presentation side and flip over when nearly cooked.

Step 2: Sauce

Cut off the asparagus leaflets, then peel, slicing 2 inches (5 cm) from the ends and wash.

Heat the olive oil in a sauté pan and sear the asparagus. Season lightly with fleur de sel, cover, and cook without browning. When the all the cooking liquid has evaporated, cover with a hot mixture of light stock and chicken jus.

Once the asparagus has cooked, place in a blender and liquefy to a smooth, velvety soup consistency. Place in a stainless steel receptacle and filter through a tamis moistened with cold water.

Season to taste and chill immediately in a flash freezer or on a bed of ice to set the natural green color.

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

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