July 2017


Fillet of sea bass à la bordelaise with poivrade artichoke

In keeping with the beautiful weather, I wanted to create a menu highlighting emotion and the carefree joys of sharing fine summer food.
The menu makes the most of magnificent ingredients: melon from the nearby Charentes region, field tomatoes, Mediterranean red mullet, king prawns from Saint Vivien in the Médoc,  aged tomahawk steaks and, of course, the star of July: black truffles from Australia.
This is not to forget my famous sea bass with bordelaise sauce and poivrade artichoke that I suggest now preparing. Let's cook!

Fillet of sea bass à la bordelaise with poivrade artichoke

Ingredients: serves 4
Preparation time: 30 minutes

1 sea bass
15 g fish bones
10 g butter
1 litre red wine
5 g aromatic ingredients
4 Prince de Bretagne artichokes
50 g butter
Salt and pepper to taste

Preparation for the bordelaise sauce:
Preparation time: 20 minutes
Material: a pan, a sauce ladle, and a conical strainer

Trim the aromatic ingredients (carrot, shallot, celery), drain the fishbones and cut them into small pieces.  Gently brown the bones in a pan with the aromatic ingredients for about 15 minutes. Add the red Bordeaux wine and cook for 20 minutes. Put through a conical strainer then add more wine, reduce to the desired consistency, and whisk in the butter. Set aside.

Preparation of the purple artichokes:
Cooking time: 6 minutes

Material: a chopping board, a paring knife, and a pot.

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

Preparation of the fillet of sea bass:
Cooking time: 20 minutes
Material: a chopping board and a knife

Scale the fish and remove the fillets, cut them into 120 g portions, and cook in grape seed oil at 46°C. Set aside and keep hot.

Finishing and presentation:

Arrange the artichokes in a deep serving dish, then add the sea bass and the bordelaise sauce. Serve.