Sea Bass Steak with Leeks, Potatoes and Truffles

Credit: Didier Loire
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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

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