Ignite your culinary expertise with Chef Arnaud Faye‘s signature dish: Grilled Sea Bass accompanied by a mouthwatering Niçoise Ratatouille. Expertise the unforgettable flavors of this tantalizing creation within the consolation of your individual dwelling.
Serves: for 4 individuals
Substances
- Sea bass from 1,5 kg to 2 kg roughly
- Thyme
Ratatouille Niçoise:
- 3 spherical eggplants
- 3 Cévennes onions
- 3 crimson peppers
- 3 small zucchinis
- 200 g of tomato sauce
- 100 g of black olives from Good
- 8 cherry tomatoes
- Garlic
- Olive oil
- Mini basil sprouts
- Thyme
Ending and dressing
- Chervil
- chives
- tarragon
- garlic flowers
- chive flowers
- tagete flowers
- parsley
Sea Bass Cooking Methodology
- Scrape and intestine the fish, and take away the gills and eyes.
- Grill it on either side, then fill its stomach with a bunch of thyme.
- Bake within the oven at 180 ° Celsius (356 ° F) till a core temperature of 54 ° Celsius (129°F) is reached.
Ratatouille Niçoise Substances
- Lower the greens into strips of two cm (0,79 inch) by 4 cm (1,58 inch).
- Prepare dinner them individually in olive oil.
- Mix all greens, besides zucchini, with tomato sauce, garlic and thyme.
- Make a compotée for about 20 minutes.
- Add the cherry tomatoes lower in 4, the zucchini slices, the Good olives, and the chopped basil.
Dressage Cooking Methodology
- Prepare a salad of herbs and flowers on the stomach of the fish.
- Lower up on the desk. Serve with the Niçoise ratatouille.
