Serves 15
For the Sea Bass
Ingredients
- 2 x 70g fillets per person
Method
- Heat up some oil in a pan.
- Fry the fish fillets skin side down until crispy.
- Turn and cook until cooked through.
For the Tarama
Ingredients
- 500g cod egg
- 300g bread
- 600g cream
- lemon juice
- salt
- white stock
- additional cream
Method
- Heat the cream in a pot and then add the bread to soak in the cream.
- Add the cod eggs to the bread.
- Allow mixture to cook while adding lemon juice, white stock, salt and cream until it has reached the desired consistency.
For the Tarama Sauce
Ingredients
- 1 jar smoked sea bass
- 200g tarama (from above)
- Barolo vinegar
- salt
- pepper
Method
- Pass the sea bass through a sieve to separate liquid.
- Add the liquid to the tarama.
- Mix in the salt, pepper and vinegar.
- Pass through a chinois and store for later.
For the Pickled Onions
Ingredients
- 1 red onion
- Barolo vinegar
- salt
Method
- Cut the onion into wedges.
- Heat some oil in a pan, and then add the onions and cook without allowing it to color.
- Deglaze with the vinegar and cook gently until well-pickled.
For the Artichokes
Ingredients
- 15 artichokes Breton
- 15 anchovies confit
Method
- Remove the artichoke hearts from the outer layers.
- Place the artichoke hearts in a vacuum bag with the anchovies.
- Cook them in the oven for 30 minutes at 90°C.
For the Rocket Salad
Ingredients
- 100g rocket
- 10g shallot vinegar
- salt
- pepper
- sherry vinegar
- Casanova oil
Method
- Combine all the ingredients except the oil.
- Dress with the oil just before serving.
For the Mashed Artichoke
Ingredients
- 5 artichokes Brenton
- butter
- white stock
- lemon juice
- salt
- pepper
Method
- Remove the artichoke hearts from the outer layers.
- Cut the artichoke hearts up finely and place them in a pan with some hot oil.
- Reduce the heat and add the butter and white stock.
- Mix while adding salt, pepper and lemon juice and cook until it is a good mash consistency.
- Pass the mash through a chinois so that it is smooth.
- Using the outer layer of artichoke, roll the pieces out using a rolling pin or Japanese rolling machine until they are nice and thin.
- Roll them up and prick them with a toothpick so they hold their shape.
For the Artichoke Chips
Ingredients
- 10g flour
- 4 artichokes
Method
- Remove the artichoke hearts from the outer layers.
- Cut the artichoke hearts thinly using a mandolin.
- Toss artichoke slices in flour and deep fry at 170° until crispy and golden brown.
Recipe Courtesy of Jocelyn Herland of 2 Michelin-starred Le Meurice in Paris.