Sea Bass Steak with Leeks, Potatoes and Truffles

Premium
Credit: Didier Loire
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.

Instructions

Step 1: Sea Bass

Scale and clean the sea bass, removing both the head and tail. Cut the fillets from the central bone. Remove the ventral bones and the skin. Trim the fillets, leaving only the white parts.

Cut 8 5-1/2 ounce (160 g) steaks, coat in olive oil and season with fleur de sel.

Step 2: Base Sauce

Heat the olive oil and butter in a cast iron pot. Add the halved bass head and brown.

Add the minced shallots, garlic cloves, minced fresh fennel, the leek, sliced on the bias, and the potato, and sweat. Deglaze in white wine. Reduce by half, add the beef consommé and the calf’s foot jelly. Add the dry fennel, coriander, black pepper and the Espelette pepper. Cook over a low heat for 45 minutes, and strain through a fine-meshed chinois.

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