Chef Arnaud Faye’s Signature Dish, Grilled Sea Bass

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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

  1. Scrape and intestine the fish, and take away the gills and eyes.
  2. Grill it on either side, then fill its stomach with a bunch of thyme.
  3. 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

  1. Prepare a salad of herbs and flowers on the stomach of the fish.
  2. Lower up on the desk. Serve with the Niçoise ratatouille.
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