WILD BASS AND LANGOUSTINES

Chef:
Charly Grousset
Cuvee :
Zéro Dosage
Establishment:
Chez Pierre et Clément
More information about the establishment:
https://www.pierreetclement.fr/

INGREDIENTS (for 4)

2 wild bass 400/500 grams

4 langoustines

salt

Espelette pepper

kaffir lime

 

Mixed fried vegetables

100g organic carrots

100g Nice courgettes

100g yellow courgettes

100g mange-tout peas

100g turnip

salt

Espelette pepper

a half sprig of fresh coriander

 

Saffron emulsion

1g of  Aube saffron pistils

fish stock

liquid cream

salt

Espelette pepper

 

Fillet the bass and make fish stock with the trimmings.

Chop the vegetables and boil them until firm.

Infuse the fish stock with the Aube saffron pistils then add the emulsified cream before serving.

Season the bass with salt and Espelette pepper. Then fry it.

Add olive oil and kaffir lime before serving.

 

Fry the mixed vegetables.

 

Arrange on a serving plate

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