Mediterranean Sea Bass with Chanterelles and Fried Eggplant

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)

Vegetable Stock

  • 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

Mushrooms and Fried Eggplant


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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN