Recipe Of The Week: Sea Bass In Dough With Shoron Sauce

2023 Author: Amber Richards | [email protected]. Last modified: 2023-05-22 00:24

Stage 1: Cooking the sea bass

Ingredients:

1 whole sea bass about 800 g, scaled and gutted
2 rolls of puff pastry
1 yolk
olive oil
salt
ground black pepper

Preparation:

Make an incision under the gills up to the central bone. Cut the skin along the back. Insert the knife blade under the skin and remove it from the entire fish towards the tail.

Do the same on the other side. Stretch your spine. Season the fish with salt and pepper on both sides. Drizzle with a tablespoon of olive oil. Put in the refrigerator.

Stage 2: Preparing the mousse

Ingredients:

100 g skinless pike perch fillet
100 g, washed and dried scallops Saint-Jacques
1 egg + 1 yolk
200 g sour cream from 35%
50 g soft butter
30 g peeled pistachios
1 teaspoon tarragon
salt
Ground black pepper

Preparation:

Cut the pike perch fillet into pieces. Mix in a mixer with scallops and two tablespoons of salt. Pepper (10 turns with the mill). Add eggs and sour cream, mix, remove the mixture with a spatula from the walls of the mixer container.

Add butter, mix again. Put in a separate container. Add chopped (not powdered) tarragon and pistachios. Leave to freeze in the cold for one hour.

Stage 3: Making Shoron Sauce

Ingredients:

150 ml red wine vinegar
3 pcs shallots
150 g butter
1 teaspoon tarragon
3 egg yolks
half a teaspoon of concentrated tomato paste
salt
a pinch of coarsely crushed black pepper

Preparation:

Heat the wine vinegar in a saucepan. Peel the shallots. Chop into small cubes. Add the onion to the vinegar and cook until dry over high heat. Transfer immediately to a plate as soon as the liquid has evaporated. Melt the butter. Chop the tarragon. Add three yolks to a saucepan with two teaspoons of water. Stir.

Heat over low heat, stirring quickly, until a thick mixture is obtained. Remove from heat. Whisk the mixture constantly to avoid curdling the eggs. Stir until you see the bottom of the pan. This will mean that the mixture has thickened to the correct consistency.

Final stage:

Gently add butter, boiled shallots, tarragon and concentrated tomato paste. Season with salt and pepper.

Unroll one roll of puff pastry on paper. Place the fish on the dough. Preheat oven to 200 ° C.

Fill a pastry bag with mousse. Add some mousse to the gills as well as the inside of the fish. Spread the egg yolk mixture with a tablespoon of water and a pinch of salt on the fish using a brush.

Unroll the second roll of dough. Cut a 6 cm strip from it and set aside for later decoration. Place the dough over the fish. Cut off the excess dough (2cm from the fish).

Use the dough to outline the shape of the fish. Spread the egg yolk mixture with a tablespoon of water and a pinch of salt on the fish using a brush. Draw fins, tail, scales, eyes and mouth on the dough. Cut a strip of dough 0.8 x 15 cm. Stick it to the base of the head. Make a small ball of dough and place the eyes in place.

Spread the egg yolk mixture with a tablespoon of water and a pinch of salt on the fish using a brush. Place the fish on baking paper on a baking sheet in the oven for 25 minutes. Heat Shoron sauce in a water bath. Serve the fish with the sauce.