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)
- 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)
- 6 purple artichokes
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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