Mediterranean Sea Bass with Red Clawed Crayfish and Purple Artichokes
- 1 Mediterranean sea bass 6 1/2 pounds (3 kg)
- 4 teaspoons cooking olive oil (2 cl)
- fleur de sel
- 2 cloves garlic
- 1 3/4 ounces butter (50 g)
- fleur de sel
- 1 lemon
- 4 branches flat leafed parsley
- 4 teaspoons whipping cream (2 cl)
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
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$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
