Roasted Mediterranean Bass with Confit Tomatoes and Grenobloise Sauce
Step 1: Bass
Scale, trim and clean the bass carefully. Rinse under running water and pat dry.
Cut away the fillets, and slice 2, 6 1/2 ounce (180 g), steaks from each. Slice the belly skin.
Fold the skin over the fillets to form small roasts, and truss twice to hold in place.
Begin cooking, skin-side down, in some olive oil in a cast iron frying pan, then finish in some frothy butter. Season the bass with fleur de sel and freshly ground pepper.
Step 2: Tomatoes and Grenobloise Sauce
Mash the oven-dried tomatoes with a fork, and season them with olive oil.
Dice the sliced bread into small cubes. Sauté in a frying pan in some clarified butter until golden brown. Set aside.
Peel the lemon completely and dice the rind into even cubes, 1/5 inch (5 mm) per side. Drain the capers.
Melt the salted butter. When it is browned, sauté the capers first, then the diced lemon and, at the last moment, the croutons. Season to taste and add the parsley.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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