Ti'Punch
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Whole sea bass roasted with citrus flavours and garden herbs.
An exceptional fish recipe!
Ingrédients
- For 8 people:
- Main elements :
- 1 Sea Bass of 2kg
- 8 oranges
- 4 lemons
- 5cl olive oil
- 10cl water
- 1 teaspoon of Timut pepper
- Trim elements :
- 1 bunch of coriander
- 1 bunch of parsley
- 1 bunch of dill
- 1 botte de menthe
- 1 bunch of mint
- 1 red onion
- 1 Cévennes onion
- 1 fennel
- 8 anis étoilés (Badianes)
- Components of carrot puree :
- 2 bunches of carrot tops
- 20g butter
- 20cl orange juice
- 20cl water
- 2 star anises
- Elements of the juice :
- 30cl fresh orange juice
- 10cl olive oil
- The juice of one lemon
- 1 tablespoon chopped herbs (from the garnish)
- Cooking juice
Présentation
- 1Sea bass : - Ask your fishmonger to prepare your fish for you. - Place it in a large ovenproof dish. - Squeeze 4 oranges and 2 lemons. Cut the other citrus fruits into slices. - Mix the juice with the olive oil and water. - Add the cracked Timut pepper and the orange and lemon slices. - Set aside. - Prepare the garnish by first chopping the onions and fennel. - Chop the herbs and reserve a large tablespoon for the juice. - Mix the mixture with the star anise. - Combine these two preparations and place them on top, underneath and inside the fish. - Leave to marinate for 30 minutes and put in the oven for about 35 minutes at 160°C. - Baste the fish halfway through cooking with the juice from the marinade.
- 2The carrot purée : - Peel and chop the carrots. - In a frying pan, put the orange juice, water, butter, carrots and star anise - Season with salt and pepper. - Cook covered, at a low simmer, for about 20 minutes. - At the end of the cooking time, there should be no liquid left and the carrots should be melting. - Remove the star anise, blend the mixture and keep the purée warm.
- 3The juice: - Reduce the orange juice by half. - Add the lemon juice and the cooking juice. - Boil the mixture and whisk in the olive oil. - Finish with the chopped herbs.
- 4Serving: - Serve the whole sea bass in the baking dish. - The carrot purée and sauce are served separately.
Chef Benoist Gérard's Tips :
This dish can also be made with other fish, such as pike, brill, pollack, salmon, zander, turbot, etc.
You can also roast your Timut pepper (in a dry pan) before crushing it. This will give it an even more pronounced flavour. Plain rice can also be used to accompany your fish...
FOOD AND WINE PAIRINGS FROM THE WINE MERCHANT :
Serge Laloue's white Sancerre is the perfect choice for this match. Its expressive and complex nose of citrus fruits and its exotic nuances will combine perfectly with the orange and lemon flavours of this dish. The beautiful fleshiness of the wine will underline the delicacy of the sea bass.
CAVAVIN Villefranche-sur-Saône
Rendez-vous chez votre caviste. Un large choix de vins, champagnes et spiritueux vous attendent directement en magasin.
Nous sommes ouverts
- 507 rue Nationale
- 69 400 Villefranche-sur-Saône
- Lundi : Fermé
- Mardi : 10h00 - 13h00 / 15h00 - 19h00
- Mercredi : 10h00 - 13h00 / 15h00 - 19h00
- Jeudi : 10h00 - 13h00 / 15h00 - 19h00
- Vendredi : 10h00 - 13h00 / 15h00 - 19h00
- Samedi : 10h00 - 13h00 / 15h00 - 19h00
- Dimanche : Fermé
- Tel : 04 69 17 36 53
