Sea bass à la Bordelaise with peppered artichoke recipe
Executive Chef Julien Lefebvre shares his recipe for sea bass in a Bordelaise sauce for you to try at home.
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Cooking tools:
- Kitchen scale
- Instant-read thermometer
- Conical strainer
- Fish scaler
- Butcher's twine
- Boning knife
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Pot
- Colander
- Whisk
- Slotted spoon
- Spoon
- Stove
- Serving bowl
- Fine-mesh sieve
- Kitchen towel
- Paring knife
- Measuring cup
- Measuring spoon
Ingredients
- 1 sea bass
- 15g fish bones
- 10g butter
- 1 litre red Bordeaux wine
- 5g mixture of carrots, shallots, garlic and celery
- 4 artichokes
- 50g butter
- Salt
- pepper
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