Sea Bass Steak with Vegetable Marmalade
- 1 wild sea bass, 9 lbs (4 kg)
- 1 cardamom
- 2 black peppercorns
- 3 small capers
- 7 ounces fresh fennel (200 g)
- 1 slice Espelette pepper
- 1 organic lemon
- 1/2 ounce butter (15 g)
- fleur de sel
- 1 lemon
- olive oil
- freshly ground pepper
- 1 calf’s foot
- 3 1/2 ounces carrots, diced (100 g)
- 2 cups onions, diced (50 cl)
- 10 ribs celery
- 1 small bouquet garni
- 7 ounces light chicken stock (200 g)
- 5 white peppercorns
- 1 sprig thyme
Step 1: Sea Bass
Scale and clean the sea bass, removing the head and tail. Cut away the fillets from the central bone. Take out the ventral bones and remove the skin. Finally trim the fillets, so as to be left with very white cuts.
Cut 8 steaks 5 1/2 ounces (150 g) each from the meatiest part of the filets. Butterfly them lengthwise to obtain 2 thin slices from each fillet.
Coat the steaks in olive oil and lemon juice, sear quickly, season with fleur de sel and freshly ground pepper.
Step 2: Fish Jus
Cut open the calf’s foot, blanch it in salt water, and cool. Dice it into a large mirepoix and cook in 2 quarts (2 liters) of water with the carrots, onions, celery and bouquet garni.
Strain off the impurities once it comes to a boil. Cover with a piece of parchment paper cut to fit the top of the pan, and let simmer for 3 hours. Strain the resulting thickened liquid.
Clean out the bass head (the gills and bloody parts). Pour 7 ounces (200 g) of jelly and the light chicken stock into a pan. Skim off the impurities and add the white peppercorns along with a sprig of thyme. Cover with a piece of parchment paper cut to fit the top of the pan, simmer for 1 hour, and strain through a cloth. Cool in a flash freezer.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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