Vol-au-Vent de Pintade aux Champignons
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Whole sea bass roasted with citrus flavours and garden herbs.
An exceptional fish recipe!
Ingrédients
- For 8 people:
- Main elements :
- 1 Sea Bass of 2kg
- 8 oranges
- 4 lemons
- 5cl olive oil
- 10cl water
- 1 teaspoon of Timut pepper
- Trim elements :
- 1 bunch of coriander
- 1 bunch of parsley
- 1 bunch of dill
- 1 botte de menthe
- 1 bunch of mint
- 1 red onion
- 1 Cévennes onion
- 1 fennel
- 8 anis étoilés (Badianes)
- Components of carrot puree :
- 2 bunches of carrot tops
- 20g butter
- 20cl orange juice
- 20cl water
- 2 star anises
- Elements of the juice :
- 30cl fresh orange juice
- 10cl olive oil
- The juice of one lemon
- 1 tablespoon chopped herbs (from the garnish)
- Cooking juice
Présentation
- 1Sea bass : - Ask your fishmonger to prepare your fish for you. - Place it in a large ovenproof dish. - Squeeze 4 oranges and 2 lemons. Cut the other citrus fruits into slices. - Mix the juice with the olive oil and water. - Add the cracked Timut pepper and the orange and lemon slices. - Set aside. - Prepare the garnish by first chopping the onions and fennel. - Chop the herbs and reserve a large tablespoon for the juice. - Mix the mixture with the star anise. - Combine these two preparations and place them on top, underneath and inside the fish. - Leave to marinate for 30 minutes and put in the oven for about 35 minutes at 160°C. - Baste the fish halfway through cooking with the juice from the marinade.
- 2The carrot purée : - Peel and chop the carrots. - In a frying pan, put the orange juice, water, butter, carrots and star anise - Season with salt and pepper. - Cook covered, at a low simmer, for about 20 minutes. - At the end of the cooking time, there should be no liquid left and the carrots should be melting. - Remove the star anise, blend the mixture and keep the purée warm.
- 3The juice: - Reduce the orange juice by half. - Add the lemon juice and the cooking juice. - Boil the mixture and whisk in the olive oil. - Finish with the chopped herbs.
- 4Serving: - Serve the whole sea bass in the baking dish. - The carrot purée and sauce are served separately.
Chef Benoist Gérard's Tips :
This dish can also be made with other fish, such as pike, brill, pollack, salmon, zander, turbot, etc.
You can also roast your Timut pepper (in a dry pan) before crushing it. This will give it an even more pronounced flavour. Plain rice can also be used to accompany your fish...
