Julien Lefebvre’s Fillet of Sea Bass à la Bordelaise with Poivrade Artichoke
This dish by Julien Lefebvre of Michelin-starred Château Cordeillan-Bages heroes delicate sea bass by pairing it with a delicious sauce and subtle artichokes.
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Ingredients
- 1 whole sea bass
- 15g fish bones
- 10g butter
- 1L red wine
- 5g aromatic ingredients (carrots, shallots, garlic, celery)
- 4 Prince de Bretagne artichokes
- 50g butter
- Salt
- pepper
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