Sea bass Lucie Passedat | Taste of France®
Truffles, sea salt from the Camargue and the freshest ingredients make this beautiful sea bass dish by Gérald Passedat worthy of his grandmother…
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Cooking tools:
- Kitchen scale
- Food mill
- Mandoline
- Steamer basket
- Microplane
- Citrus press
- Pastry brush
- Pepper mill
- Fine-mesh sieve
- Stainless steel baking dish
- Chef's knife
- Cutting board
- Paring knife
- Stockpot
- Saucepan
- Pot
- Mixing bowl
- Colander
- Peeler
- Measuring cup
- Measuring spoon
- Parchment paper
- Soup plate
- Stove
- Oven
- Tongs
Ingredients
- 1 sea bass (around 1.5 kg)
- 1 l of fish stock
- 400 g of tomatoes (vine or beef heart)
- 1 teaspoon of tomato concentrate
- 2 1/2 g of sugar
- 8 g coriander seeds
- 1 1/2 l water
- 1 shallot
- 1 carrot
- ½ leek
- 1 bouquet garni
- 3 yellow lemons
- 4 ripe vine tomatoes
- 40 g fresh basil
- 40 g fresh coriander
- 20 g truffle
- 1 cucumber
- 2 courgettes
- 50 g clarified butter
- 1 green tomato
- 2 g wild fennel seeds
- 250 ml Passedat olive oil
- 10 cl truffle juice
- Penja pepper in small pieces
- Camargue fleur de sel
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