Julien Lefebvre’s Fillet of Sea Bass à la Bordelaise with Poivrade Artichoke

Serves 4

Ingredients

• 1 whole sea bass
• 15g fish bones
• 10g butter
• 1L red wine
• 5g aromatic ingredients (carrots, shallots, garlic, celery)
• 4 Prince de Bretagne artichokes
• 50g butter
• Salt and pepper to taste

Method

For the Bordelaise Sauce

1. Prepare the aromatic ingredients (carrots, shallots, garlic, celery).
2. Drain the fish bones and cut them into small pieces.
3. Gently brown the fish bones in a pan with the aromatic ingredients for about 15 minutes.
4. Add the red Bordeaux wine and cook for 20 minutes.
5. Put through a conical strainer then add more wine, reduce to the desired consistency, and whisk in the butter.
6. Set aside.

For the Purple Artichokes

1. Cut down the top of the artichokes by a third and wash them under running water.
2. Cut off the stem and tie the artichokes so that the heart stays whole during cooking.
3. Blanche the artichokes for 5 minutes in boiling salted water.
4. Cool them down, drain them, remove the small central leaves and the inedible choke (or fuzzy center), and set them aside.

For the Fillet of Sea Bass:

1. Scale the fish and remove the fillets.
2. Cut the fillets into 120g portions.
3. Cook the portioned fillets in grapeseed oil at 46°C.
4. Set aside and keep hot.

To Finish

1. Arrange the artichokes in a deep serving dish, then add the sea bass and the bordelaise sauce.
2. Garnish with sliced micro vegetables.
3. Serve.

Recipe Courtesy of Julien Lefebvre of Château Cordeillan-Bages.

Julien Lefebvre Chef Feature.