Olive-larded sea bass fillet with tomatoes, lemon zest, capers and old vinegar (Alain Ducasse)

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3 3

Ingredients

Servings: 1
  • 1 Sea bass (about 4 kg)
  • 4 large Nice olives
  • 6 black peppercorns
  • 7-10 Tbsp Fund
  • 7-10 Tbsp Head of sea bass
  • 6 Shallots
  • 1 TABLESPOON black peppercorns
  • 1 TABLESPOON long pepper
  • 1.5 kg Tomato skins, seeds and trimmings
  • 2 Federation Marjoram
  • 7-10 Tbsp poultry broth)
  • 5 big tomatoes
  • 1 Menton Lemon
  • 250 ml Balsamic vinegar
  • 7-10 Tbsp Sherry Vinegar
  • 10 g small capers
  • 1 large potato (Mona Lisa or Bintje)
  • 100 g clarified butter
  • 7-10 Tbsp Olive paste from Nizza
  • 7-10 Tbsp Olive oil
  • 7-10 Tbsp salt, pepper

Directions

  1. 1

    Preparation of sea bass: Scale the sea bass, gut it (keeping the head) and clean it. Remove skin and red meat from the back. Then cut the back into 4 thick slices (about 150 to 160 grams). Set aside in a cold cloth. Remaining sea bass for another

  2. 2

    Keep the recipe. Cut the olives into three pieces. Score each fish fillet with the tip of a knife and put three olive shavings into each. Put them in a cold place

  3. 3

    Preparation of the stock of sea bass and tomatoes: Cut the perch head in half. Remove the eyes, gills and all traces of blood and dry well. Peel the shallots and cut into thick slices. Coarsely chop both types of pepper.

  4. 4

    Wash the marjoram twigs and put some leaves aside. Heat some olive oil in a saucepan. Brown the head in it from all sides and take it out. Add the shallots and sauté. Add pepper and put the head back into the pot.

  5. 5

    Add tomato skins, seeds and cuttings. Salt lightly, bring to the boil and add marjoram. Cook for 45 to 50 minutes until slightly bubbly. If necessary, add some chicken stock. Remove from heat and leave to stand for 20 minutes.

  6. 6

    Filter and set aside.

  7. 7

    Tomatoes: Scald, skin, quarter and hollow out the tomatoes. Salt, brush with olive oil and place on a baking tray. Dry in the oven at 150 °C until all liquid has evaporated. Dry a

  8. 8

    Potato: Brush the potato and cut it into as wafer-thin

  9. 9

    Cut slices. Lightly brush a Silpat baking mat with butter and lay out the potato slices on top. Also brush lightly with butter and place a second Silpat baking mat on top. Dry in the oven at 130 °C for 20 to 30 minutes, then cool down on kitchen paper

  10. 10

    Sea bass: Halve the peppercorns and place 3 half grains on each fillet. Brush the fillets with olive oil and fry them for about 5 minutes in a pan until golden brown. Place them in an oval earthenware dish and add the fish and tomato stock, possibly reduced beforehand, and glaze the fillet pieces.

  11. 11

    Finish cooking in the oven at 200 °C for 5 minutes, pouring the stock over and over again.

  12. 12

    Finish and arrange: Peel the lemon zests. Reduce balsamic vinegar until it is thick. Make sure it does not caramelise. Reduce remaining fish and tomato stock until it thickens. Skim off the foam regularly. Place the tomatoes in a sauté pan, pour the reduced balsamic vinegar over them and heat. Add a trace of sherry vinegar and olive oil. Pour it over the tomatoes and sprinkle them with lemon zest, capers and marjoram leaves. Brush the dried potato slices with olive paste and always stick two together. Place tomatoes with lemon zests, capers and marjoram leaves in a semicircle on each plate. Add a trace of balsamic vinegar. Place a sea bass fillet on top. Dress with reduced fish and tomato stock and place the potato and olive slices on top

  13. 13

    Recipe: Alain Ducasse: Grand Livre de Cuisine - The Mediterranean Cuisine, Matthaes Verlag, 2008

Categories & Tags

Main DishesFish