Sea bass featured at the Café de Paris

 
 

In Monaco, Jean-Claude Brugel proposes the recipe for an elegant dish that would be a perfect fit for any festive meal.

Jean Claude Brugel, Chef at the Café de Parisappreciates regularity in work, knowing how to do everything and doing it well. This “jack of all trades” has a soft spot for the Mediterranean sea bass, and offers us this very sophisticated recipe with a hint of champagne.

Recipe for braised sea bass with champagne, borage risotto and vegetables:

Recipe by Jean Claude Brugel

Sea bass: Remove the backbone and the small bones with a pair of tweezers.

Place the thinly sliced mushrooms around the edge of the fish.

Butter the oven dish and place the sea bass on top of the chopped shallots.

Season. Add the champagne, the butter and the fumet. Bake in a preheated oven at 180°C for around 15 minutes, basting frequently.

Cover with greaseproof paper.

Retrieve the cooking juices from the fish and reduce to a syrupy consistency. Add the cream and reduce again to the same syrupy consistency.

Filter and mix with the butter. Add the juice of half a lemon. Adjust the seasoning and keep warm.

 

Oysters: Place them on crinkled aluminium foil on an oven rack.

Bake in a preheated oven at 220°C with the grill on for about 6 minutes.

When the shells are open, recover the poached oysters. Filter the juice, reduce, add the cream, reduce to half, emulsify with butter and keep.

Blanch the borage with boiling water, cool, strain, and sweat in butter.

Fill the oyster shell with part of the puréed borage, place the poached oyster on top and cover with sauce.

 

Risotto: In a bit of olive oil and a knob of butter, slow cook the chopped onions, shallots, leeks and celery. Add the crushed garlic, the bouquet garni and salt.

Add butter or oil then the rice, and toast for three minutes.

Add the white wine. Let it come to a boil then totally evaporate. Add the boiling white stock in five or six parts, stirring very often.

Let it cook for 15 minutes. Season and add the remaining puréed borage.

Emulsify with a few knobs of very hard butter. Add the parmesan and adjust the seasoning.

Mix the squid ink with the grated parmesan and cook in a fine 2 mm layer in a non-stick pan then remove.

 

Vegetables: Peel the vegetables, wash them and cut them into different shapes. Cook with the white stock, salt and pepper, olive oil and butter.

 

Plating: On a large dish, place the risotto, the sea bass on top, the glazed vegetables and the hot oysters.

Add a small amount of sauce to the sea bass and serve the rest in the sauce boat.

Decorate with the squid ink parmesan flakes.

 

Read the entire list of ingredients for this recipe.