Mediterranean Sea Bass with Panisses, Socca, and Oven-Dried Tomatoes

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Ingredients (4 people)

Panisses and Socca


Step 1: Sea Bass

Trim, scale, and clean the bass, removing the head. Rinse the fish and pat dry with a cloth. Cut 4 steaks, 4 1/4 ounces (120 g) each, from the back end of the fish, and remove the 2 fillets from the belly area.

Remove the bones from the fillets with a tweezer, and remove the flesh from the bones in the belly, leaving only the back. Cut into 4 thick steaks of 2 3/4 ounces (80 g) each.

Step 2: Panisses and Socca

Prepare the socca batter. Add the oil to the water, and mix with the 8 3/4 ounces chickpea flour. Season with salt, refrigerate, and allow to sit for 24 hours.

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

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