Provençal-Style Roast Gilthead Bream
- 2 gilthead bream, 2 1/2 lbs each (1.2 kg)
- 1 sprig dry fennel
- 1 clove garlic
- 1 1/2 tablespoons olive oil (2 cl)
- fleur de sel
- 3 1/2 ounces olives, cut into wedges (100 g)
- 3 1/2 tablespoons tomato juice (5 cl)
- 3/4 ounce butter (20 g)
- basil puree
Step 1: Sea Bream
Scale, trim and clean the sea bream. Cut off the head and tail.
Cut away the fillets, removing the skin and fatty parts.
Cut 4 steaks, 3 ounces (180 g) each, from the center of the filets. Brush with olive oil and stud with the olive wedges using a larding needle.
Brown the fish in a pan in some olive oil. Add the butter and heat until frothy, then add a garlic clove and the sprig of dry fennel and brown slightly.
Finish cooking in a 320°F (160°C) oven. When cooked, the temperature at the center of the bream should be 115°F (46°C).
Take the fish out of the oven, place on a rack and season with fleur de sel.
After resting, its temperature should be 120°F to 122°F (49°C to 50°C).
Step 2: Vegetables
Peel the eggplant, wash the zucchini and dice both into a 1/5 inch (5 mm) brunoise.
Peel and seed the tomatoes, then dice into a 1/5 inch (5 mm) brunoise. Do the same with the Del Piquillo pimientos.
In a frying pan, sauté the eggplant, the crushed garlic cloves and the thyme in some olive oil. Season to taste and continue cooking until nicely browned. Set aside, then add the zucchini to the same pan.
When the zucchini is cooked, return the eggplant and pimientos to the pan. Add the tomatoes and the crushed anchovy filet. Season as needed and keep warm.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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