Serves 4


4 pieces baby barracuda

4 pieces artichoke

1l fish stock

200g butter

8 shallots

200ml white wine

1 granny smith tomato confit

1 red sorrel

1 silver onion

Szechuan peppers, for seasoning



Filet the barracuda and make a light stock with the bones. Trim the fish filet to fit the small ring; cut the trimmings into small brunoise. Mix the fish brunoise with seasoning, fresh herbs and szechuan peppers; stuff the filling into the centre of fish rings. Cook the shallot in white wine until dry, add in fish fumet and butter, and reduce for 10 minutes. Charcoal grill the fish until cooked; remove the ring at last minute. Charcoal grill the peeled artichoke and put into the white wine butter nage for 2 minutes. Pour the artichoke barigoule over the barracuda. Finish the plating with red sorrel, granny smith tomato and silver onion rings.


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