Grilled Mediterranean Sea Bass with Olive Fritters and Tomato Marmalade
- 4 large potatoes
- 3 1/2 ounces tapenade (100 g)
- 1 tablespoon potato starch
- 2 egg yolks
- 2 quarts grapeseed oil (2 l)
- 6 very ripe tomatoes
- 3 fresh lemons
- 1 sugar cube
- 1 tablespoon capers
- 12 pitted Taggiasca olives
- 4 sprigs marjoram
- 4 teaspoons balsamic vinegar (2 cl)
Step 1: Sea Bass
Scale and gut the sea bass and remove its gills. Remove the head and the tail. Cut away the fillets, and remove the bones with a small pair of tweezers or pliers.
Remove the skin from the fillets, and remove all the fat and the nerves from the skin. Cut it into 2 1/2 inch (6 cm) × 1 1/2 inch (4 cm) rectangles. Place the rectangles of skin in cold, slightly salted water.
Cut the fillets into 4, 6-ounce (170 g), steaks. Place them on a sheet pan, cover with plastic wrap, and store in the cold room. Keep the 2 3/4 ounces (80 g) of the trimmings from the belly to prepare the filling for the fritters.
Step 2: Olive Fritters
Slice the potatoes thinly with a mandoline and use a fluted cookie cutter to obtain even slices with a diameter of 2 1/2 inches (6 cm).
Blanch each slice of potato for 2 seconds in boiling salted water, then plunge into a container of ice water.
Finely chop the reserved fish belly trimmings and mix with the tapenade.
Combine the egg yolk and potato starch. This mixture will be used to stick the slices of potato together for the fritters.
Lay out the potato slices on paper towels to dry them. Brush with the egg yolk and potato starch mixture. Place a dab of the filling in the center of one slice, and place another slice on top. Prepare 5 fritters per person.
Just before serving, deep fry the fritters at 345°F (175°C). Dry with paper towels, and sprinkle with some pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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