A great fish recipe to make yourself:
Good to know:
Smoked sea bass – or “loup de mer,” as the French say – costs between 12 and 16 euros a kilo. You should be able to get by with 20 to 22 euros for four people. You’ll need the fillets with skin from four sea bass. These farmed fish weigh about 300 grams each.
Noilly Prat is very suitable for making fish sauces, but less so as an accompanying drink to the meal. A strong Sylvaner is a good table wine to accompany this dish.
Scale the four sea bass and fillet them with the skin or use fillets already prepared in the fish store. Pluck the remaining bones.
Cut off the end of the chard generously. Rinse the leaves and cut the green from the white stalks. Cut the finer white stalks into narrow slices and the greens into small pieces.
Finely dice the shallots and garlic cloves. Peel the peppers, remove the seeds and cut into cubes about one centimeter on a side. Boil the chicken stock with the Noilly pepper, salt, Prat and a little lime to about half. Whisk the egg yolks in the fresh cream, add them to the stock, let it bubble up once and keep it warm.
In a large saucepan with a little oil, color a shallot, the two cloves of garlic and the bell bell pepper. Now sprinkle in the greens from the chard, season with pepper, season with salt and stir occasionally.
Related Recipes:
Swiss Chard RouladesIn a large pot, heat salted water. Cut out the stem from the chard leaves and chop them into small pieces...
Cream ChardFirst, wash the chard and boil it briefly in salted water (with the stems). Strain and save the water...
Chard Coconut SoupRinse and clean the chard. Cut stems into small cubes, cut leaves into bite-sized pieces. Dice onions, finely...
Foie Gras Mousse with Noilly Prat JellyRemove the skin and tendons from the chicken liver, cut into small pieces, sauté briefly in hot butter...
Angelfish with Fried Potatoes and Pommery Mustard SauceFish: Season the fish fillets with salt, season with pepper and sprinkle with juice of one lemon. Grease an...
Pike Perch in Salt Coat with Parsley1) Preheat oven to 220 °C. Gas: level 4-5. 2) Rinse fish under cold running water, dry. 3) Knead water...
Sea Bass Tartar with GingerCut the ginger, garlic and shiso leaves into fine strips. Cut the chives into pieces about 4 cm long. Very...
Stuffed Morels with White Asparagus SpearsA recipe of asparagus for gourmets: Note: for the fish farce you must have very fresh fish! Place cutter...
Tuna with Chocolate Soy Sauce with Bean PodsTuna Cut the tuna in the shape of a square (about 6-8 cm high) and sear on both sides in a small amount of...
Salmon Trout on Kohlrabi with Lime Foam SaucePeel kohlrabi and cut into narrow slices. Generously butter a steamer basket. Fill in the kohlrabi in a...