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Chef Jean-Charles Berruet
Filet de Bar Rotaux Aux Chanterelles 4 filets, Sea Bass 1 Onion chopped 1 carrot, diced 1 stalk of celery, sliced 1 bouquet garni 1 cup of white wine 1 tablespoon of tomato paste 6oz. chanterelles, quartered 1 tablespoon of flour 8 sprig of parsley 8 tablespoons of extra virgin olive oil Directions: • Make a fish stock using the bones from Sea bass. • Saute the vegetables in olive oil first until they start to turn brown, add the bones, keep stirring until they become a golden brown. • Add wine, tomato paste, bouquet garni. Bring to a boil. Mix flour in 2 cups of water until its's smooth, then stir into the stock. • Place the pan in the oven and roast the liquid until it has reduced by half. strain through a fine sieve, press solids to extract every drop. • Set a 1/4 cup of the liquid aside and put the rest in the blender, run and add 2 tablespoons of olive oil until it is emulsified, season set aside, keep warm. • Sear the fish, skin side down until golden brown and crisp. Flip and cook the other side. Fry the parsley in olive oil and drain on a paper towel. • Place the fish on a plate skin side up, top with mushrooms, drizzle the sauce over and around the fish, garnish with fried parsley and serve. |
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