Wild Sea Bass à la Dugléré
- 12 1/4 ounces bass head (350 g)
- 12 1/4 ounces green tomatoes (350 g)
- 3 1/2 ounces shallots (100 g)
- 5 1/4 ounces fennel (150 g)
- garlic cloves
- 7 tablespoons rancio fortified wine (10 cl)
- 7 tablespoons calf’s foot jelly (10 cl)
- 1 1/4 cups light chicken stock (30 cl)
- 1 ounce parsley stems (25 g)
- olive oil
- 1/3 ounce butter (10 g)
Step 1: Sea Bass
Scale and clean the sea bass, removing the head and tail. Cut away the fillets from the central bone. Remove the ventral bones and the skin. Trim until the fillets are purely white.
Divide into 8 steaks, 5 ounces (150 g) each, taken from the thickest part of the fillets. Slice in half lengthwise, forming 2 thin slices.
Coat the slabs with olive oil and cook quickly in a non-stick pan. Season with fleur de sel and freshly ground pepper.
Step 2: Stock Base
Heat a little olive oil and the butter in a cast iron pot. Add the bass head, halved, and brown.
Add the sliced shallot, garlic cloves, sliced fennel and the green tomatoes.
Deglaze with rancio and reduce by half, and cover with the light chicken stock and the calf’s foot jelly. Add the parsley stems and cook over a low heat for 45 minutes, and strain through a fine meshed chinois. Set aside.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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