Sea bass with star anise, coconut milk on a bed of chicory
By Stéphane du blog A la casserole !
- For 4 people:
- 1.2 kg fresh sea bass
- 1 carrot
- 2 shallots
- 10 g fresh ginger
- 1 clove of garlic
- 1 tomato
- One half lemon
- 100 ml dry white wine
- 250 ml fish stock
- 3 chicory
- 1 teaspoon anise seeds
- olive oil
- salt and pepper
- Optional: bacon
- anise seeds
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget
Ask the fishmonger to prepare your sea bass and cut the fillets in half. If there are any bones left, remove them with tweezers. Score the skin, twice on each fillet, with a very sharp knife, without cutting into the flesh. Then refrigerate.
Prepare a mirepoix with a carrot and two onions. Finely chop 10 g of fresh ginger. Sweat everything together for 2 minutes in salted butter in a medium saucepan with a roasted clove of garlic. Then add 4 crushed star anise, a tomato, seeded and cut into small cubes, the rind of half a lemon, a few sprigs of thyme and a sprig of parsley. Cook for another minute. Pour in 100ml of dry white wine. When it has reached boiling point, add the fish stock, salt and pepper and simmer over low heat for 30 minutes. Pour everything through a fine strainer, pressing the vegetables and herbs to extract about 200 ml of a highly concentrated flavoured stock.
Finely slice 3 large chicory and put them in a pan with a knob of butter and a teaspoon of aniseed. Cover and cook for 20 minutes, until soft, checking regularly.
Fifteen minutes before serving, heat some olive oil in a black frying pan. Salt the sea bass fillets and place them skin side down in the hot oil. Fry them on high heat so that the skin browns and crisps, pressing the top at the beginning so that the skin is fully in contact with the pan. Then lift them with a spatula, to make sure it does not stick. After 5 minutes, turn them over and cook the flesh side for 5-7 minutes, depending on the thickness, lowering the heat to medium. Place them on a plate in an oven at 100 ° to keep them warm.
Deglaze the pan with the cooking stock, made earlier. Reduce by half over high heat and add 100ml of coconut milk in two goes, swirling the pan in circles to mix it in to the stock. Reduce again until you have a creamy consistency. At the last minute, add 15 g of butter, cut into pieces and swirl your pan again a few times.
Place on each plate, a bed of hot chicory, a sea bass fillet and drizzle with the sauce all around. Sprinkle with chopped chives and salt. You can add a thin rasher of bacon, pan-fried and well drained, on top.
The crispy sea bass skin is edible and popular with people who know their fish, but don't worry if your guests prefer to remove it and leave it aside.
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