recipe from Yannick ALLÉNO

Braised Sea Bass

The sea bass, a fish of delicate and lean meat, undergoes a double treatment in this recipe. Braised with Champagne and fish base, it will only be briefly cooked in the oven. The filets are ‘protected’ during cooking by a layer of lemon and butter liquid. Champagne GOSSET Grande Réserve will make for excellent accompaniment.

For 4 persons

Ingrédients

4 sea bass filets (180 g each)
2 bunches of green asperagus
12 slim slices of bacon
200 g of veal base
150 g of chopped truffles
500 g of fish base
1/3 bottle of Champagne brut
150 g butter
1 shallot
salt, pepper

Preparation :

1. Clean and peal the asperagus and cook them in water.

2. Then seize them in cold water. Then drain them well. Envelop each asparagus in slice of bacon.

3. Just before serving, cook them in frying pan and then add the veal base and truffles.

4. Lightly butter a shallow stainless steel pan. Spread about the chopped shallots, place the bars filets, season. Cook in oven at 210 °C for 8 minutes.

5. Recover the fish’s liquids in sauce pan and beat in, while heating, the remaining butter. Cover filets with sauce. Serve.