A fish with an exquisite, concentrated taste, bass (also known as perch) retains all its flavor in this recipe, thanks to the pastry case. This dish is typical of the “Bocusienne” culinary tradition.
Prepare the sea bass
- 1 bass weighing around 1 3/4 pounds (800 g), skinned
- Table salt
- Freshly ground black pepper
- Olive oil
- 2 packages flaky pastry
- 1 egg yolk
Make the mousse
- 3 1/2 ounces (100 g) skinless fillet of bass
- 3 1/2 ounces (100 g) scallops, rinsed and dried
- Table salt
- Freshly ground black pepper
- 1 whole egg
- 1 egg yolk
- 7/8 cup (200 ml) heavy cream
- 1/4 cup (50 g) softened butter
- 1 ounce (30 g) shelled pistachios
- 1 teaspoon tarragon
Make the sauce Choron
- 2 teaspoons red wine vinegar
- 3 shallots
- 3/4 cups (150 g) butter
- 1 teaspoon tarragon
- 3 egg yolks
- 1 teaspoon tomato concentrate
- Table salt
- 1 knife point coarsely ground pepper
Instructions
Step 1: Prepare the sea bass
Cut the fish under the gill, as far as the central bone. Split the skin all along the back.
The bass is the same fish as the perch. The first is fished in the Mediterranean, while the second is caught in the North Atlantic.
Slip the blade of the knife under the skin, and peel it back over the whole side, pulling it toward the tail. Do the same thing on the other side.
This recipe was originally published in "My Best Paul Bocuse" (Éditions Alain Ducasse). See all credits
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