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The recipe of the week

Raphaël

Fried Fennel Sea Bass Gigotin with Baby Vegetables

Recipe from Raphaël, head chef
Châteauform' City Monceau Rio - FR (75) (Paris - France)

Serves 4 :
  • 4 filets of wild sea bass, 180 g each
  • 2 sprigs of fennel
  • 2 red peppers
  • 2 red onions
  • 50 cl of cream
  • 8 baby carrots
  • 8 baby leeks
  • 8 baby turnips
  • 8 baby onions with leaves
  • 8 baby zucchini
  • Olive oil
  • Butter
  • Salt and pepper
Preparation

Peel the onions and the baby vegetables.
Finely chop the onions, and dice the peppers. Sweat them with olive oil. Drain the excess oil and cover with cream. Reduce halfway, mix, and strain. Season to taste.
Remove the edges of the sea bass filets. Lift the skin over 2/3 of the filet without cutting it.
Season the filets and roll them around to form a gigotin with the skin covering the filet.
Steam for 4 minutes and then frey to make the skin crunchy.
Cook the baby vegetables separately in boiling salted water. Finish cooking in butter. Season.

Advice fromRaphaël

Enjoy with a Petit Chablis.