Baked Sea Bass with Baby Broad Beans, Tomatoes and Truffle

Credit: Didier Loire
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Step 1: Sea Bass

Scale and clean the sea bass, removing the head and tail. Cut away the fillets from the central bone. Take out the ventral bones and remove the skin. Finally trim the fillets, so as to be left with very white cuts.

Cut 8 steaks 5 1/2 ounces (160 g) each, coat with olive oil and season with fleur de sel, and fry over a very low heat to keep from browning. Finish cooking in the oven in a greased, cast iron dish.

When the fish is cooked, deglaze with some lemon juice and coat the fish with the resulting liquid. Season with fleur de sel and freshly ground pepper.

Step 2: Crispy Skin

Remove any remaining layers from the skin and rinse under running water. Cover with salt for 5 minutes and cut into strips of the desired length.

Cook between 2 sheet pans or pie pans in an oven set at a low heat (300°F (150°C)) to make them nice and crispy.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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