Seared Sea Bass with Stuffed Potatoes and Watercress Sauce
- 14 ounces rock fish (400 g)
- 1 bass head, cleaned
- 3 1/2 ounces white onions (100 g)
- 3 cloves unpeeled garlic
- 3 1/2 ounces fresh fennel, finely sliced (100 g)
- 1 sprig dried fennel, finely sliced
- 1 ribbon of organic lemon zest
- 1/2 bunch green basil
- 15 white peppercorns
- 1 tablespoon olive oil (2 cl)
- 1 unsprayed lemon
- 2 lemon balm leaves
- 1/2 ounce butter (15 g)
Step 1: Sea Bass
Scale, clean the bass, removing the head and tail. Cut away the fillets from the central bone. Eliminate the ventral bones, then the skin. Trim the fillets, leaving only the white parts.
Slice 8 5 1/2 ounce (150 g) steaks from the meatiest part of the fillets. Coat the steaks with olive oil and lemon juice, and season with fleur de sel. Cut out 2 rectangles of parchment paper to protect the bass while cooking. Fry over a low heat in some olive oil, and remove the paper only when serving the dish.
Step 2: Watercress Purée
Stalk, wash and dry the watercress. Set the tips aside for the garnish.
Boil the watercress for 2 minutes in a pan of salted water, then shock cold in ice water. Drain the watercress, squeezing out any water. Run through the food processor, then emulsify the puree in a blender. Strain through a fine sieve and set aside.
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$
All My Chefs suggests
Other recipes by Alain Ducasse