Mediterranean Sea Bass with Chanterelles and Fried Eggplant
- 1 wild sea bass, 6 1/2 pounds (3 kg)
- 1/3 cup white wine vinegar (10 cl)
- 3/4 ounces butter (20 g)
- olive oil
- 4 sprigs fried parsley
- 2 teaspoons sherry vinegar (1 cl)
- 1 1/2 ounces butter (40 g)
- 2 tablespoons olive oil (3 cl)
- 8 3/4 ounces fresh fennel (250 g)
- 5 1/4 ounces white button mushrooms (150 g)
- 2 cloves garlic
- 5 fluid ounces white wine vinegar (15 cl)
- 1 cup dry white wine (20 cl)
- 3 1/3 cups chicken stock (80 cl)
- 20 black peppercorns
- 40 coriander seeds
- 4 ribbons lemon zest
- 2 sprigs dried fennel
- 1 sprig fresh thyme
- parsley stems
Step 1: Sea Bass
Scale, trim and clean the sea bass, cutting off the head and the tail. Reserve the head for the stock.
Cut along the dorsal and ventral bones from one end of the fish to another to slice it in half.
Skin the fillets. Cut 5, 3/4 ounce (160 g), steaks from the meatier part of the fish, and truss twice with string so that they keep their shape.
Clean the bass head, slice it open and rinse under running water.
Step 2: Vegetable Stock
Slice the fennel thinly. Quarter the mushrooms and sweat in a pot over a low heat with the unpeeled garlic. Add the white wine vinegar, then the white wine. Reduce to a glaze, then add the boiling chicken stock and the bass head.
Put the pepper, coriander, lemon zest, dried fennel, fresh thyme and parsley stems in a muslin pouch. Place the pouch in the pot, and cook for 30 minutes. Strain the broth through cheesecloth.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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