Steamed Sea Bass Fillet with Chanterelles and Shellfish Marinière, a recipe from Gourmetpedia

***** CODE PUB = PUB_B *****

Français

Recipes>Steamed Sea Bass Fillet with Chanterelles and Shellfish Marinière

Steamed Sea Bass Fillet with Chanterelles and Shellfish Marinière Recipe

Recipe

Bernard Villain, restaurant Charbonnel, Périgord, France

Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: 15 minutes

Difficulty: Average

Chef's Note

A recipe from Bernard Villain, chef of the acclaimed Moulin de l'Abbaye Restaurant - our favorite in France's "Périgord Vert."

Ingredients

Ingredients for each serving

- 1 fillet of Sea Bass, about 180 g / 6 oz.

- 3 cultivated mussels

- 3 cockles

- 3 clams

- 15 g (1/2 oz.) chanterelles

- 10 g (1/3 oz.) shallot

- 100 ml (6 tbsp.) white wine

- 100 ml (6 tbsp.) cream

- Thyme, garlic, parsley

- 1 tsp. walnut oil

Garnish

- 150 g (5 oz.) Swiss chard

- 1/2 head of Little Gem (small lettuce variety)

- 1/2 endive

Method

Sauce

Sauté the chard, cut into sticks, and the chanterelles in butter - the chard should be cooked but still slightly crisp. Set aside.

Presentation

Place the sea bass in the center of the plate. Place the chard and chanterelles on top.
Arrange the shellfish around the bass.
Emulsify the sauce and spoon over everything. Place a few leaves of little gem lettuce and endive over everything.

More recipe ideas

Find

***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****