Jocelyn Herland’s ‘Ikejime’ line-caught sea bass on the scale, artichokes and a rocket salad
Executive Chef of 2 Michelin-starred Le Meurice in Paris gives his recipe for this sophisticated, subtly flavored fish dish.
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Ingredients
- 2 x 70g fillets per person
- 500g cod egg
- 300g bread
- 600g cream
- lemon juice
- salt
- white stock
- additional cream
- 1 jar smoked sea bass
- 200g tarama (from above)
- Barolo vinegar
- pepper
- 1 red onion
- 15 artichokes Breton
- 15 anchovies confit
- 100g rocket
- 10g shallot vinegar
- sherry vinegar
- Casanova oil
- 5 artichokes Brenton
- butter
- 10g flour
- 4 artichokes
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