- 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 and pepper to taste
For the Bordelaise Sauce
- Prepare the aromatic ingredients (carrots, shallots, garlic, celery).
- Drain the fish bones and cut them into small pieces.
- Gently brown the fish bones in a pan with the aromatic ingredients for about 15 minutes.
- Add the red Bordeaux wine and cook for 20 minutes.
- Put through a conical strainer then add more wine, reduce to the desired consistency, and whisk in the butter.
- Set aside.
For the Purple Artichokes
- Cut down the top of the artichokes by a third and wash them under running water.
- Cut off the stem and tie the artichokes so that the heart stays whole during cooking.
- Blanche the artichokes for 5 minutes in boiling salted water.
- Cool them down, drain them, remove the small central leaves and the inedible choke (or fuzzy center), and set them aside.
For the Fillet of Sea Bass:
- Scale the fish and remove the fillets.
- Cut the fillets into 120g portions.
- Cook the portioned fillets in grapeseed oil at 46°C.
- Set aside and keep hot.
- Arrange the artichokes in a deep serving dish, then add the sea bass and the bordelaise sauce.
- Garnish with sliced micro vegetables.
Recipe Courtesy of Julien Lefebvre of Château Cordeillan-Bages.