Filet de bar en écailles de courgette



In this food , the zucchini acts as a vegetable papillote. It protects this delicate fish from drying out in the oven. This recipe was made with line-caught sea bass fillet detailed in pavé. Farmed sea bass fillets are much finer and smaller, so you will need one per person and you will need to reduce the cooking time a little.

The fish must remain pearly.

The brine helps to firm up the flesh of the fish. This practice is found in Anglo-Saxon and Asian cuisine. It is for this reason that I do not salt the fish but only the courgettes before putting them in the oven. The seasoning here is deliberately light to preserve above all the delicate flavor of the sea bass.

You can serve with mashed potatoes in olive oil and stewed shallot or ratatouille.

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