Preparation time: 30 minutes
Cooking time: 90 minutes
Red scorpion fish cooked in three ways with aromatic concassé, snocciolate olives and basil, potato slowly-cooked in fish soup and saffron threads, with a glazed fennel slice.
- Remove and bone the fillets, then remove the cheeks and jowls with the fin.
- Slowly cook the jowls at 80° C (160° F) in a little fish stock and olive oil for about 90 minutes. Reserve the fillets and cheeks.
- Sear the seasoned fillets, skin side down, then place them in a dish with a little sauce and place in the oven.
- Add the slow-cooked jowls, then sear the cheeks quickly in a skillet.
- Cut up all the garnish. Combine the ingredients in a large pot.
- Bring to a boil and simmer for 30 minutes; let rest, covered, for 20 minutes; strain.
Aromatic concassé sauce
- Wash and peel the potato. Cut into discs 3 cm (1 1/4") in diameter and 2 cm (3/4") thick.
- Heat a little well-seasoned fish soup in a pan; add the potato discs. They should just be covered by liquid. Cook gently on the edge of the flame until tender.
Confit fennel slice
- Cut the fennel into 3 cm (1 1/4") thick slices.
- In a skillet, pour 20 ml (4 tsp.) olive oil, add the fennel slices and color lightly, deglaze with pastis and add white stock just to cover.
- Bring to a boil, then cook gently until the fennel is tender (adding more white stock during cooking if necessary).
- Place the aromatic concassé sauce on the fish fillet, then arrange the other elements on the plate.
La Badiane, Cuvée Deux Sœurs, Jean-Luc Poinsot, AOC Cassis Blanc 2007.
This wine is essentially made from Clairette and Bourboulenc grapes and aged in casks. Its has a very complex aromatic palette, with notes of hawthorn and acacia and is delicious and unctuous in the mouth. It pairs beautifully with the Mediterranean flavors of this dish.
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