- 1 sea bass, 7 3/4 lbs (3.5 kg)
- fleur de sel
- 4 tablespoons butter (50 g)
- 1 lemon
- 6 cloves garlic
- 3 tablespoons olive oil (5 cl)
- 2 ounces black truffle (60 g)
Endives
- 17 endives
- fleur de sel
- sugar
- 3 1/2 ounces melted butter (100 g)
- 2 teaspoons olive oil (1 cl)
- 1/4 teaspoon ascorbic acid
- 1 quart water
Instructions
Step 1: Sea Bass
Scale and clean the bass, and cut away the fillets.
Clean the fillets by removing the skin and trimming any fatty parts. Set the skin and central bone aside. Soak the central bone in water to remove any impurities and cut it into 1 inch (2.5 cm) pieces.
Remove the bones from the fillets, and put the fillets on top of each other. Cut only the center part, without using the belly or the tail, into slices approximately 1 inch (2.5 cm) long. Then put the steaks back together with the central bones, tying them in place.
Cut the truffle into 34 batons, each 1/10 inch (2 mm) wide and same length as the steaks. Stud the steaks with the truffle batons.
Mince the truffle trimmings and set aside.
Step 2: Crispy Fish Skin
Remove the outer layer of the skin, then rinse under running water. Cover the skin in salt for 5 minutes, and cut slices of the desired length. Bake between two sheet pans in an oven set to 302°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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