Mediterranean Sea Bass with Red Clawed Crayfish and Purple Artichokes

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Credit: Didier Loire
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Ingredients (4 people)

Crayfish

  • 20 red clawed crayfish, 1 3/4 ounces each (50 g)
  • 1 sprig dried fennel
  • black peppercorns
  • 1 shallot, minced
  • 1 ripe tomato, quartered
  • 3 1/2 tablespoons white wine (5 cl)
  • 1 1/2 cups light chicken stock (40 cl)

Artichokes

  • 6 purple artichokes

Instructions

Step 1: Sea Bass

Scale, clean, and trim the sea bass carefully, removing the outer fins. Rinse under running water and pat dry on a dishtowel. Cut off the tail and head.

Cut away the fillets and slice two steaks, 1/2 pound (180 g) each, from the fillets.

Step 2: Crayfish

Plunge the dried fennel and peppercorns into a large pot of boiling, salted water. Add the crayfish, bring back to a boil, and cook for 2 minutes. Shell the crayfish completely and set aside.

Brown the shells in a hot saucepan. Add the shallots and fresh tomato. Deglaze with white wine and let evaporate, then moisten with light stock and cook over a low heat. Filter the cooking juices and set aside.

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

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