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Follow the recipe from the chef Laurent Lecann

Sea bass just seized with artichokes scales, fennel, zucchini, and anise barigoule juice

INGREDIENTS

- 18 ounce sea bass
- 1 artichoke
- 1 onion
- 1 garlic
- 2/3 cup white wine
- Olive oil
- 1 fennel
- ½ zucchini
- 1 lemon
- 2 leafs of basilica
- 1.8 ounce butter
- 1.8 ounce flour
- Curcuma
- 0.35 ounce anise
- 2 branches of fennel
- Salt and pepper
LA RECETTE DU CHEF

- Cut the zucchini and the fennel.
- Cook the vegetables in salted boililng water and cool them.
- Turn the artichokes .
- Slice the onion, before cook them in olive oil without coloration.
- Add the artichokes , then deglaze with white wine.
- Reduce dry, and after put some water and coarse salt.
- Take the cooking juice of the artichokes (barigoule) and reduce it in half.
- Make a roux (1/2 flour and ½ melted butter) to make the sauce.
- Mix the barigoule with the roux with olive oil and butter.
- Add the anise, the curcuma, and let infuse.
- Zest the lemon and cut it thinly.
- Slice the basilica.
- Cut the artichoke.
- Filet the sea bass .
- Cook the sea bass with oil, put salt and pepper.
- Put the artichokes scales on the fish .
- Put lemon on the sea bass at the last moment.
- Heat the garnish with the butter, the barigoule, the oil and the zests.
- Add basilica at the last moment and season.
- Prepare the plate buy putting a fennel branch in the fish .





Main dish for 2 persons
Preparation time : 30 min
Difficulty : Beginner
Required Material : 1 peeler
Recette Sea bass just seized with artichokes scales, fennel, zucchini, and anise barigoule juice