The fish recipe of the mille foglie of sea bass with artichokes and emulsion of butter and marjoram is a delicious proposition for the spring season of Giancarlo Duce , first Chef of the Restaurant Le Rascard of the Saint- Vincent Resort & Casino.
mille foglie of sea bass with artichokes ingredients
This fish recipe includes the following ingredients for 4 people :
8 fillets of sea bass,
2 slices of bacon,
20cl of milk cream,
10cl Brut sparkling wine,
10g of fresh butter,
30cl of vegetable broth,
fresh marjoram and salt
mille foglie of sea bass with artichokes preparation
For the artichokes:
Cut the artichokes and cook them in a pan with oil , when browned add a few leaves of marjoram , salt and vegetable broth and cook for about 7-8 minutes.
For fillets of sea bass:
Halve the fillets of sea bass and place on a greased pan , add a few leaves of marjoram , chopped shallots and champagne . The cooking is then performed to vapor and , when the bass assumes the intense white color of the cooking you can remove the fillets and use the compound remained on the pan as the basis for the emulsion.
Then add the milk cream to the mixture on the pan, cook for a few minutes, adding a pinch of salt .
Pour the sauce in a blender adding pats of butter and emulsify until you get a thick cream.
Arrange the fillets of sea bass with artichokes alternated in such a way as to obtain a puff of sea bass and artichokes , pour the sauce over puff pastry and add a few leaves of marjoram and a few cubes of bacon.
The recipe of mille foglie of sea bass with artichokes and emulsion of butter and marjoram is ready… Enjoy!