Every Saturday and Sunday during the summer, Pierre Herbulot gives you an idea for a recipe to brighten up your taste buds.
Today, the sea bream from 3-star chef Christophe Bacquié.
The ingredients for 4 people :
- 1 sea bream beautiful eyes
- 1 onion
- 1 clove of garlic
- 1 bunch of basil
- 2 tomatoes
- 2 small zucchini
- A few new potatoes
- 10cl of white wine
- Olive oil
- A few pitted black olives
- Pepper artichokes
The steps of the recipe:
1.
Start by cooking the washed potatoes with the skin, whole, in olive oil with a little salt and a sprig of thyme. They must color. Stop cooking when they are almost done. At the same time, cut the two small zucchini and sear them in a large pan with olive oil. Get rid of it.
2.
Open the bream in the wallet (you can ask your fishmonger to do this, but ask him to keep the bones aside for you). Season the inside with salt, pepper and a few basil leaves and sear there over high heat with oil in the pan which was used to sear the zucchini. As soon as it is colored on both sides but still raw inside, remove it and, still in the same pan, brown the onion and minced garlic. As soon as they are translucent, deglaze with white wine until complete evaporation.
3.
Wet the fish stock (just brown the central rib of the sea bream cut into pieces in olive oil, add water and cook for 20 minutes) and add the chopped tomatoes. in pieces.
Cook for 5 minutes then add the fish, the pre-cooked potatoes, the just seared zucchini, the olives and the already cooked pepper artichokes.
The sauce will be made by soaking up all the elements.
4.
Make sure that there is always enough liquid, otherwise adjust with a little fish stock.
Cooking lasts between 5 and 10 minutes depending on the size of the sea bream.
Nothing to do for the dressing, place the pan in the middle of the table.
It's ready.