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METHOD

BLACKCURRANT PURÉE
  1. Put the blackcurrants in a pot with 5% sugar (i.e. 5 g).
  2. Cook for a while on a low heat, as if for a jam.
  3. Mash and set aside.
RED ONIONS
  1. Slice the red onions, then fry quickly in oil; deglaze in red wine reduction.
  2. Add a little vinegar, salt and pepper.
  3. Leave to cook on a low flame for 5...

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METHOD

BLACKCURRANT PURÉE
  1. Put the blackcurrants in a pot with 5% sugar (i.e. 5 g).
  2. Cook for a while on a low heat, as if for a jam.
  3. Mash and set aside.
RED ONIONS
  1. Slice the red onions, then fry quickly in oil; deglaze in red wine reduction.
  2. Add a little vinegar, salt and pepper.
  3. Leave to cook on a low flame for 5 minutes, then set aside.
ROAST ONION
  1. Slice the onion; brown in oil on a low flame.
  2. When coloured, mix with a knob of butter (if necessary).
  3. Set aside.
ANCHOVY SAUCE
  1. Reduce the anchovies in white wine; make a cream.
  2. Cook for 2 minutes.
  3. Leave to infuse.
  4. Mash and set aside.
SEA BASS
  1. Brown the skin in hot oil in a non-stick pan.
  2. Leave skin-down for 5 minutes and baste the meat from time to time.
  3. Turn over just before serving, then remove from the pan.
SERVING
  1. Place the red onion in the middle of the plate; then, garnish with roast onion, blackcurrant purée and split pistachios.
  2. Serve the sauce separately.
TIP: Use the red onions with foie gras by cooking a little longer and adding in honey.
 
WINE PAIRING: A "pinot gris" has been chosen for this dish. This lovely wine will delight your diners.

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Ingredients 4 persons
  • 4 x 50 g pieces of sea bass
  • 2 red onions
  • 3 dl red wine vinegar Pistachios
  • 1 onion
  • 100 g blackcurrants (fresh or frozen)
  • 1 tin anchovies
  • 1 dl cream
  • 5 cl white wine.
Recipes. The Cook & Chef Institute