Stuffed Scorpion Fish in Bouillabaisse Sauce
- 1 red Mediterranean scorpion fish, 3 1/2 pounds (1.5 kg)
- 1 quart rockfish consommé (1 l)
- 1 lemon
- 1 large squid
- 1/2 red pepper
- 1 porcini mushroom cap
- 6 chanterelle mushrooms
- 4 wedges oven-dried tomato
- 2 cloves garlic
- 1 spring onion
- 8 3/4 ounces Swiss chard greens (250 g)
- 5 1/4 ounces sliced bread (150 g)
- 2 egg yolks
- 5 tablespoons parmesan, grated (20 g)
- 1 3/4 ounces browned butter (50 g)
- 3/4 ounce clarified butter (20 g)
- fleur de sel
- 4 tablespoons olive oil (6 cl)
- 1/2 cup rock fish consommé (10 cl)
Step 1: Stuffing
Clean the squid and rinse under running water. Pat dry and grind in a grinder with the coarse blade.
Char the red peppers. Remove the skin, stem and seeds, then dice into a salpicon.
Drain the tomato wedges, and cut into the same shape as the red pepper.
Wash the mushrooms carefully and pat dry. Dice into a salpicon.
Remove the stems from the Swiss chard. Wash the leaves and dry them, then thinly slice them.
Trim and dice the slices of bread as for a grenobloise. Brown in a frying pan in clarified butter, and drain immediately.
Peel the garlic cloves and cut in half.
Put half a garlic clove with a drizzle of olive oil into a frying pan, then sauté the squid over a high heat and drain instantly.
Repeat the procedure with a chopped onion and the mushroom salpicon. Do the same with the Swiss chard, but sauté in brown butter rather than in oil. Discard all of the garlic cloves after cooking.
After the Swiss chard has been browned, press down firmly on it to extract the maximum amount of water.
Reduce 1/2 cup (10 cl) of rock fish consommé to a demi-glaze, until it reaches an equivalent of 2 tablespoons.
Once all the ingredients of the filling have cooled, mix in a bowl, adding the grated parmesan and the 2 egg yolks. When it is nice and even, season as needed.
Step 2: Fish
Scale, trim and remove the gills of the red scorpion fish. Bone, making sure not to break the skin of the belly. To avoid this problem, make an incision on each side of the dorsal fins, starting from the head down to the tail. Proceed gently so as not to damage the flesh.
Season the fish and stuff it, filling it well and all the way to the head. Truss as you would a piece of meat to keep the stuffing from spilling out.
Preheat the oven to 480°F (250°C).
Place the red scorpion fish in an earthenware baking dish, and cover it halfway with rockfish consommé.
When the oven is hot, put the stuffed fish in and bake for 30 minutes, then remove and let sit for 10 minutes.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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