Steamed sea bass zuc­chini scales

Taste & Flavors - - SUMMER - By Chef An­toine Bon­net Bras­sica

Chef An­toine Bon­net, Bras­sica


4 sea bass filet

4 zuc­chini

French thyme to taste


20 cl dry white wine

60 g shal­lots

Rosemary to taste

1 Ju­niper berry

80 g but­ter


80 g cherry toma­toes (yel­low and red) 80 g Hon­shimeji mush­rooms

8 g gar­lic

80 g ar­ti­choke heart


Ask your fish­mon­ger to give to you a sea bass with­out skin.

Place the fish into a deep tray filled with the gar­ni­ture of sauce, salt and white pep­per.

Thinly slice the zuc­chini and place the rounds in lay­ers on the fish like fish scales.

Poach the cherry toma­toes in boil­ing wa­ter for 20 sec­onds and re­move in a bath of ice and wa­ter.

Re­move the tomato skins. Blanch in the boiled wa­ter, the Hon­shimeji a few sec­onds and place the cherry toma­toes and Hon­shimeji mush­rooms around the sea bass tray.

Cover with an alu­minum foil and cook at 180°C for 12 min­utes.

Place the gar­ni­ture in the mid­dle of the dish topped with the sea bass and the sauce on the side. Add white pep­per and sea salt to taste.

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