Sea Bass W/ Mediterranean Vegetables and Bouillabaisse Sauce (Al

Name: Sea Bass W/ Mediterranean Vegetables and Bouillabaisse Sauce (Al
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 filets, 4 serving(s)
Ingredients: 4 sea bass fillets (each weighing 6 ounces, cut from a 6 pound fish); 2 tomatoes; olive oil; 1 small garlic clove; 1 small sprigs thyme; 4 sprigs parsley; salt & fresh ground pepper, to taste; 1 cup extra virgin olive oil; 1 small white onion; 1/2 the white portion of a leek; 3 ounces fennel bulbs; 3 garlic cloves; 1 teaspoon saffron thread; 3 sprigs thyme; 6 sprigs dried fennel; 1 cup white wine; 1 cup fish stock; 2 tablespoons raisins; 2 tablespoons wine vinegar; 1/2 cup onion, diced; 1/2 cup zucchini, diced; 1/2 cup eggplant, diced; 2 tablespoons pine nuts; 3 garlic cloves; 1 tablespoon capers; 1 tablespoon basil; 1 tablespoon parsley

Submitted by GoldsmithLissa

"Famous recipe from Alain Ducaisse's Atelier in Paris Not for the casual chef...follow instructions very carefully to do it justice! But ingredients can always be tweaked to taste. Works with almost any fish, I've even done it with mixed prawns and/or scallops and it turned out great! Must be served immediately!"

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Ready In:: 1hr 15mins
Ingredients:: 27
Yields:: 4 filets
Serves:: 4

ingredients

4 sea bass fillets (each weighing 6 ounces, cut from a 6 pound fish)
2 tomatoes
olive oil
1 small garlic clove
1 small sprigs thyme
4 sprigs parsley
salt & fresh ground pepper, to taste
Bouillabaisse Sauce
1 cup extra virgin olive oil
1 small white onion
¹⁄₂ the white portion of a leek
3 ounces fennel bulbs
3 garlic cloves
1 teaspoon saffron thread
3 sprigs thyme
6 sprigs dried fennel
1 cup white wine
1 cup fish stock
Mediterranean Vegetable Salsa
2 tablespoons raisins
2 tablespoons wine vinegar
¹⁄₂ cup onion, diced
¹⁄₂ cup zucchini, diced
¹⁄₂ cup eggplant, diced
2 tablespoons pine nuts
3 garlic cloves
1 tablespoon capers
1 tablespoon basil
1 tablespoon parsley

directions

Tomato confit:
Preheat the oven on its very lowest setting.
Plunge the tomatoes in boiling water for a few seconds, then pass them immediately under cold, running water.
Peel, cut into quarters and deseed.
Arrange the tomatoes on a baking sheet or ovenproof dish.
Drizzle lightly with olive oil.
Peel and crush the garlic clove and sprinkle over the tomatoes.
Tear off the thyme leaves and sprinkle them over the tomatoes.
Roast in the oven for 2 hours.
Bouillabaisse sauce:
Peel and mince the onion.
Dice the leek and fennel.
Peel and mince the garlic.
Heat 2 tablespoons olive oil in a skillet over a high heat.
Fry the onion, leek, fennel and garlic until golden.
Add the saffron, crumbled thyme and dried fennel.
Add the wine, scraping the base of the pan with a spatula, and cook until the wine has completely evaporated.
Add the fish stock and reduce by two thirds.
Add the rest of the oil in a steady stream, while stirring to create a smooth emulsion.
Season and leave to stand at room temperature.
Vegetable salsa:
Soak the raisins in the vinegar.
Dice the onion, zucchini and eggplant and lightly brown each vegetable separately in a nonstick skillet.
Mix the vegetables with the minced garlic, raisins, pine nuts, capers, shredded basil and coarsely chopped parsley.
Season the sea bass fillets. Make diagonal incisions at regular intervals along the skin side.
Seal the fish, skin side downwards for 5 minutes over a medium heat in a nonstick skillet with 1 tablespoon olive oil. Cook for 1 minute on the other side.
Deep fry the parsley leaves at 350°F
Briefly fry the vegetable salsa in a little olive oil over a very high heat
Divide the salsa between the 4 plates and arrange the fish on top.
Garnish each plate with 2 pieces of tomato confit and fried parsley. Surround with bouillabaisse sauce.
Serve immediately.

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Reviews

I didn't like this at all. Roasting tomatoes on warm? I roasted them at 250F. A cup of oil in the Bouillabaise Sauce? I cut it back to 1/2 cup and it was still way too oily and disgusting. Also too much vinegar in the vegetable salsa. I figured out the dry fennel, I just put several fennel springs in a ramekin in the oven with the tomatoes and they dried out perfectly. I used just a few saffron threads..a t. doesn't even make sense. The pine nuts should be toasted.

Vanscoy2

RECIPE SUBMITTED BY

GoldsmithLissa

212

I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well.  We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects.  Our current food interests have been on curries, steak, shellfish, and healthy desserts.  The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients. But we enjoy our wine (we keep a journal) and time together as we cook.  When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port.  So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines.  And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt!  But we do love to indulge!  And love entertaining family and friends to sample new creations or enjoy some our famous concontions.  Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals.  Just for fun and some interested friends.  I'll create a recipe list when I have made more progress.

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