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Whole sea bass roasted with citrus flavours and garden herbs.

An exceptional fish recipe!

Ingrédients

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 :

CAVAVIN MALEMORT

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