⁣Scale bar:
20 pieces of 65g of sea bass with skin and scales (from 2.5 kg seabass); incise
the skin in the middle of each piece and tilt the scales.
Sauté the bar slices with olive oil on the skin
side quite vividly so that the scales are crispy. Finish Confit in a sauté pan
(oil just below the level of the crisp beautiful, about 50 ° c)
⁣Tarama sauce:
⁣In a glass jar “le Parfait” Cook
all at 90 ° C steam for 3 hours. Reduce this broth and whisk in the tarama.
⁣Tarama:⁣Pickled cod’s eggs in salt, then
smoke them with hay.
Cook the eggs with bread and
cream. Mix in the thermomix and
season.
⁣Purple Artichokes roasted:
⁣Color the face of artichoke cut
in 2 with olive oil, Salt, wet with veg stock.
Cook covered. Once cooked and the
juices evaporate, deglaze with white wine and color the face.
⁣⁣Roasted red onions:
⁣In a sauté pan oiled, have the
seasoned onion quarters bake returning faces from time to time. Once cooked,
color the faces on the plancha.
⁣Mix rocket lettuce, season with salt, pepper, lemon juice, anchovies and
the shallot. Add slightly the virgin olive oil
⁣Turn the artichokes and cut them in Ribbons with the compact strip slicer, put them in flour and roll them up to make the small buttons of rose. Maintain with a toothpick and fry them in a first bath at 140 ° C and a second bath at 180 ° C Season them.
⁣Wash the rocket lettuce. Make 20 thin slices of artichokes and season them with salt, pepper and virgin olive oil.
Dressage:
On the right, make a comma with the tarama.
Add 2 rosettes of artichokes, 2 roasted artichokes and cooked onion. Make 3 points of rocket lettuce condiment.
Decorate with the pickled onions, raw rocket lettuce and artichoke thin slices. The fish left and serve sauce in a jug on the side.