Jocelyn Herland’s ‘Ikejime’ line-caught sea bass on the scale, artichokes and a rocket salad

Serves 15

For the Sea Bass

Ingredients

• 2 x 70g fillets per person

Method

1. Heat up some oil in a pan.
2. Fry the fish fillets skin side down until crispy.
3. Turn and cook until cooked through.

For the Tarama

Ingredients

• 500g cod egg
• 300g bread
• 600g cream
• lemon juice
• salt
• white stock
• additional cream

Method

1. Heat the cream in a pot and then add the bread to soak in the cream.
2. Add the cod eggs to the bread.
3. Allow mixture to cook while adding lemon juice, white stock, salt and cream until it has reached the desired consistency.

For the Tarama Sauce

Ingredients

• 1 jar smoked sea bass
• 200g tarama (from above)
• Barolo vinegar
• salt
• pepper

Method

1. Pass the sea bass through a sieve to separate liquid.
2. Add the liquid to the tarama.
3. Mix in the salt, pepper and vinegar.
4. Pass through a chinois and store for later.

For the Pickled Onions

Ingredients

• 1 red onion
• Barolo vinegar
• salt

Method

1. Cut the onion into wedges.
2. Heat some oil in a pan, and then add the onions and cook without allowing it to color.
3. Deglaze with the vinegar and cook gently until well-pickled.

For the Artichokes

Ingredients

• 15 artichokes Breton
• 15 anchovies confit

Method

1. Remove the artichoke hearts from the outer layers.
2. Place the artichoke hearts in a vacuum bag with the anchovies.
3. Cook them in the oven for 30 minutes at 90°C.

For the Rocket Salad

Ingredients

• 100g rocket
• 10g shallot vinegar
• salt
• pepper
• sherry vinegar
• Casanova oil

Method

1. Combine all the ingredients except the oil.
2. Dress with the oil just before serving.

For the Mashed Artichoke

Ingredients

• 5 artichokes Brenton
• butter
• white stock
• lemon juice
• salt
• pepper

Method

1. Remove the artichoke hearts from the outer layers.
2. Cut the artichoke hearts up finely and place them in a pan with some hot oil.
3. Reduce the heat and add the butter and white stock.
4. Mix while adding salt, pepper and lemon juice and cook until it is a good mash consistency.
5. Pass the mash through a chinois so that it is smooth.
6. Using the outer layer of artichoke, roll the pieces out using a rolling pin or Japanese rolling machine until they are nice and thin.
7. Roll them up and prick them with a toothpick so they hold their shape.

For the Artichoke Chips

Ingredients

• 10g flour
• 4 artichokes

Method

1. Remove the artichoke hearts from the outer layers.
2. Cut the artichoke hearts thinly using a mandolin.
3. Toss artichoke slices in flour and deep fry at 170° until crispy and golden brown.

Recipe Courtesy of Jocelyn Herland of 2 Michelin-starred Le Meurice in Paris.

Jocelyn Herland Chef Feature.