Tavel Domaine de la Mordorée 2006
Sea bass, artichoke barigoule and condiment

Recette en français - Rezept in Deutsch

Difficulty: quite difficult in its present form, but can be simplified (last paragraph)
Preparation: 15 minutes to 1 hour, depending on your skills.
Cooking time: 30 minutes if everything is cooked simultaneously
Finishing: 10 minutes for 4 servings.

 

Shopping list for 4 servings:

4 portions of wild sea bass of 150 g (5 oz.) each
3 lemons
12 small artichokes
2 garlic cloves
2 slices of fat bacon
Pine nuts
Capers or caper flowers
Olive oil (at least 1 litre)
Salt, pepper

Preparing the recipe:

1 – Remove the lemon peel and cut it into a fine julienne.

2 – Prepare the artichokes.
Simplification: buy frozen artichoke hearts.

Note : Leave at least 5 cm of the tails. With a knife, remove most of the leaves by cutting around the artichoke, then cut the top leaving 2cm of artchoke. Remove the leaves on the bottom with a peeler...

3 – Peel the 2 garlic cloves and crush them roughly with the palm of your hand or with the side of a large knife.

4 – Slice the 2 slices of bacon into strips.

5 – Prepare 4 portions of sea bass of 150 g, if the fishmonger did not do it for you (pictures 4 et 5).
Simplification: fillet the sea bass

Picture 04		Picture 05

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6 – Shape the fish into cylinders by rolling it in saran film. Don’t hesitate to tighten the ends of the film (picture 6).
Simplification: do nothing.

Picture 06

Starting the recipe:

30 minutes before serving: all operations can be done simultaneously.

1 – Pour enough olive oil in a pan to cover the fish once when you place it in the hot oil. Heat oil to 52°C and keep at that temperature. Dip the fish in it; it will be cooked when it reaches 48°C inside.

Note : You can see if the fish is cooked because you will see a slight foaming between the meat and the saran film. Nevertheless the thermometer is required to maintain the temperature of the oil constant.

This will take about 20 minutes. Remove the fish and keep it warm until it’s time to serve (picture 9).
Simplification: cook the fillets in oil or butter in the pan 5 minutes on each side.

Picture 09

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2 – Blanch the lemon zest twice (picture 2). In the same pan place the juice of 2 lemons and a sugar cube. Put the zest back into this juice and let it cook on low heat for 20 minutes. Drain.
Blanch = dip rapidly in boiling water.

Picture 02

 

3 - Prepare the barigoule: heat olive oil in a pan, fry the artichokes quickly with the garlic and bacon (picture 1). After 2-3 minutes, cover with 50% white wine and 50% white stock (to see Recipe for white stock). Let simmer 15 minutes. Remove artichokes and put aside (picture 10). Strain the barigoule keeping the liquid, use a mixer to foam it then pour into a siphon with 2 gas cartridges.
Simplification: use a freeze dried stock. Leave the cooking liquid of the barigoule as is once strained.

Picture 01		Picture 10

 

4 – In a Teflon pan roast the pine nuts. As soon as they sizzle and change color, melt a tablespoon of butter in the pan. As soon as the butter is melted, remove from heat and leave to rest in the pan (pictures 7, 8 et 11).

 

Picture 07		Picture 08		Picture 11

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Finishing :

10 minutes before serving: Cut the stems of the artichokes into small slices. In a salad bowl mix these stems, the lemon zest, capers and pine nuts (after draining excess butter). Add a few drops of olive oil, salt, pepper and mix carefully. Distribute on the plates.

6 minutes before serving: unwrap the fish, salt, pepper and place on the dishes.
Simplification: place the fillets on the plates.

4 minutes before serving: put the artichoke hearts on the plates.
Note : Do not salt, the bacon adds enough saltiness.

3 minutes before serving: Shake the siphon and put a little barigoule foam on each plate. (picture 12).
Simplification: pour a few tablespoons of the barigoule’s cooking liquid on the plates.

Picture 12

30 seconds before serving: Open the bottle of Tavel Domaine de la Mordorée 2006.
Simplification: impossible!

Sit down and enjoy!

Recipe for white stock

Shopping list for 2 liters of white stock:

• 1 kg of veal
• 250g veal bones
• 100g fresh pork rind
• 1 carrot
• 2 onions
• 1 bouquet of parsley, thyme and bay leaves
• 2,5l water
• 3 g salt

Recipe :

• Throw into a pot, in order, the carrot, the sliced onion, the bouquet garni, the rind, the meat, the broken.
• bones, water and salt.
• Bring to a boil slowly.
• Carefully remove scum.
• Simmer at least 5 hour
• Strain through a sieve and let cool.
• Remove fat when cool.
• Transfer to another container through a cloth.
• The stock is ready to use.

This recipe has been created by Patrick Chazallet : www.chazallet-gastronomie.com --++-- www.chazallet-vin.com