Sea Bass in a Fondue of Shallots
with Côte du Rhone Village
By Chef Bernard Loiseau,
LA CÔTE D'OR, France
3 1/4 lbs. (1 1/2 kilograms) Fresh Florida Sea Bass
10 1/2 oz. (300 grams) of Shallots, (peeled)
9 oz. (250 grams) Butter
TT Salt and Pepper
3 lg. Carrots, (peeled and chopped)
1 1/2 cups (35 centiliters) Côte du Rhone Village
Flour (to coat fish)
1 tbls. Butter
3 tbls. Goose Fat
TT Salt and Ground Black Pepper
the sea bass, remove the filets, remove the bones. Cut
the two filets into equal portions. Set aside.
Slice the shallots in extremely fine rounds
and cook them down very slowly in 3 1/2 ounces (100 grams)
of the butter on a low flame. Season with salt and pepper.
When cooked down, drain the shallots and using a paper
towel, press out the remaining fatty juices.
the carrots in salted water for one hour. Then puree in
a food processor.
Cook the wine. Flambé it a bit
to partially reduce its acidity and then leave it to reduce
to 3/4 of original volume.
the purée of carrots to the wine reduction and
add 4 1/2 ounces (120 grams) of butter into the mixture.
Season with salt and pepper.
the fish with salt and pepper then add a light coating
of flour on the skin side only. Put some butter and goose
fat in a saucepan and cook the fish for 4 minutes, skin
side down with a covered pan.
When finished, place the fish on paper
towel to absorb the grease.
a hot plate, dress the plate first with the red wine and
carrot sauce, then place a mound of very hot shallot fondue
in the middle, then top with the fish skin side up. The
hot shallot fondue will finish the cooking of the flesh
side of the fish, so serve the dish immediately.
LA CÔTE D'OR- Bernard Loiseau 1995
Sea Bass in a Fondue of Shallots with Côte du Rhone
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