Sea Bass Steak with Vegetable Marmalade

Premium
Credit: Didier Loire
3
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (8 people)

Sea Bass

  • fleur de sel
  • 1 lemon
  • olive oil
  • freshly ground pepper

Fish Jus

  • 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

Vegetable Marmalade

Instructions

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN