蓝带食谱——黑鲈厚鱼排配野茴香茎，普罗旺斯风味蔬菜与Vierge酱汁
关于这个食谱
黑鲈、夏季蔬菜、茴香与vierge酱汁的搭配使得这道菜充满了浓浓的地中海色彩与风味。蔬菜以橄榄油调味，更凸显了普罗旺斯元素。
进餐份额: 4
食谱配料:
黑鲈厚鱼排
番茄
茄子
洋蓟
圆的西葫芦
葡萄酒搭配
AOC Cotes de Provence blanc 2011 Domaine de la Courtade
配料成分
主要食材
160克的厚黑鲈鱼排一块
100克粗盐
2根干的茴香茎
50毫升初榨橄榄油
普罗旺斯风味蔬菜
2个小茄子
盐
2个洋蓟
2个圆的子西葫芦
2个黄色小灯笼椒
3个红色小灯笼椒
调味橄榄油
500毫升初榨橄榄油
1/2束百里香
1片月桂叶
30克洛特雷克产粉色大蒜头
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4 颗小茴香
30毫升橄榄油
1个柠檬榨汁
盐、白胡椒
4个圣女果
2朵西葫芦花
20克土豆淀粉
Vierge 酱汁
1 个小番茄
30 克黑橄榄
30克小洋葱
2颗蒜瓣
1个柠檬榨汁
盐、白胡椒
2个柠檬百香果
500毫升初榨橄榄油
装饰
1/2 束莳萝
8朵三色堇
制作方法
1. 将鱼排用粗盐腌制20分钟，然后将盐清洗掉，轻拍使水份滤出，放入冰箱冷藏。
2. 普罗旺斯风味蔬菜: 将蔬菜洗干净。将小茄子纵切切开，用少量的盐撒在茄子上，并挤压茄子是多余的水份滤出，约10分钟。将盐清洗掉，放在热的烤架上使切面形成十字形状。将橄榄油、百里香、月桂月与切碎的蒜一起加热，调制风味橄榄油汁。放入茄子85°C文火煨制约20分钟或者煨至刀尖能轻松插入到茄子中心部位。用勺子将茄子取出，放置在一边备用。将洋蓟放入橄榄油汁中同样煨制20分钟，然后用勺子取出备用。将每个圆的西葫芦切成4瓣，同样用橄榄油汁煨制5-7分钟。将灯笼椒烤至表皮变黑，并去皮。一个灯笼椒用来制作vierge酱汁，另外两个切成两半，将籽去除。放入橄榄油汁中煨5分钟，取出备用。
3. 将小茴香修剪好去茎，放入油锅中，与橄榄油、水、柠檬汁、盐和胡椒一起烹制15-20分钟，或者直到刀尖能轻松插入到茴香的中心部位。将圣女果放在锅中用橄榄油煎制，直到表皮起皱，去除放在一边备用。将西葫芦花的花蕊去除，切成两半。撒上少许土豆淀粉。用油锅高温120°C煎制，直到花瓣呈半透明状，捞起放在吸油纸上滤油。
4. Vierge 酱汁: 番茄去皮去籽。将番茄肉和将预留的灯笼椒以及橄榄一起切成蔬菜小丁。将小洋葱与蒜瓣切碎。在碗中放入柠檬汁、盐、胡椒与柠檬百里香。搅拌橄榄油。在上菜前，稍稍加热酱汁，加入蔬菜丁与切碎的小洋葱和蒜瓣。
5. 黑鲈厚鱼排与野茴香茎: 烤箱预热至120°C.在锅中低温加热橄榄油。将鱼排的带皮面放入橄榄油中煎。大约3分钟，鱼皮变焦脆，但是不要使鱼皮上色。将鱼排取出备用。将干的茴香茎放入烤盘中，然后将鱼排放在茴香茎上，鱼皮面向上。放入烤箱烤5-8分钟：鱼肉应该仍然保持软嫩并处于半透明状。从烤箱中取出，用铝箔纸覆盖在上面，放置约5分钟。
6. 款待：在吸油纸上轻拍野茴香茎，使水滤出。将蔬菜摆放在盘子上。在盘子的一端将鱼排放在茴香茎上。用勺子在盘子上点缀一些vierge酱汁，并用莳萝枝来点缀。最后摆上三色堇装饰。
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Thick sea bass steak with wild fennel stems, confit provencal vegetables and vierge sauce
About this recipe
Sea bass, summer vegetables, fennel and vierge sauce are all combined to create a recipe which is full of Mediterranean colors and flavors. The vegetables are confit in flavored olive oil to further accentuate the essence of Provence.
Serves: 4
In this recipe:
• thick pieces sea bass
• plum tomato
• eggplant
• poivrade artichokes
• round zucchini
Wine pairing:
• AOC Cotes de Provence blanc 2011 Domaine de la Courtade
Ingredients
Principal ingredients
1 x 160 g thick pieces sea bass
100 g coarse salt
2 dried wild fennel stems
50 ml extra virgin olive oil
Confit provencal vegetables
2 baby eggplant
salt
2 poivrade artichokes
2 baby round zucchini
2 baby yellow bell peppers
3 baby red bell peppers
Flavored olive oil
500 ml extra virgin olive oil
1/2 bunch thyme
1 bay leaf
30 g pink garlic from Lautrec
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4 baby fennel
30 ml olive oil
juice of 1 lemon
salt, white pepper
4 cherry tomatoes
2 zucchini flowers
20 g potato starch
Vierge sauce
1 plum tomato
30 g black olives
30 g shallot
2 garlic cloves
juice of 1 lemon
salt, white pepper
2 pinches lemon thyme
50 ml extra virgin olive oil
Decoration
1/2 bunch dill
8 small pansies
Return to top
Method
1. Cover the thick pieces of sea bass with coarse salt for 20 minutes. Rinse, pat dry and refrigerate the fish pieces.
2. Confit provencal vegetables: lWash all the vegetables. Cut the baby eggplants in two lengthwise and sprinkle lightly with salt to extract the maximum amount of water for 10 minutes. Rinse and mark on a hot griddle to form a criss-cross pattern. Prepare the flavored olive oil by heating together the olive oil, thyme, bay leaf and crushed garlic. Add the eggplants and simmer at 85°C for 20 minutes or until the point of a knife is easily inserted into the center of an eggplant. Remove with a slotted spoon and set aside. Turn the poivrade artichokes, add to the flavored olive oil and simmer at 85°C for 20 minutes. Remove with a slotted spoon and set aside. Cut each baby round zucchini into 4. Simmer in the same flavored oil for 5 to 7 minutes. Blacken and remove the peel from the baby bell peppers. Set one aside for the vierge sauce and halve the remaining 2 bell peppers, remove and discard the seeds. Simmer in the flavored oil for 5 minutes, set aside.
3. Trim and remove the stems from the baby fennel, cook in a covered sauté pan with the olive oil, water, lemon juice, salt and pepper for 15 to 20 minutes or until or until the point of a knife is easily inserted into the center of a fennel. Pan-fry the cherry tomatoes in a little olive oil until the skins begin to wrinkle, set aside. Remove the stamen from the zucchinis flowers and cut each into 2. Lightly dust with potato starch. Deep fry in oil heated to 120°C until the petals turn translucent (semi-transparent), drain on absorbent paper.
4. Vierge sauce: Peel and seed the tomato. Cut the tomato flesh, reserved bell pepper and the olives into a fine brunoise. Finely chop the shallot and garlic. In a bowl, place the lemon juice, salt, pepper and lemon thyme. Whisk in the olive oil. Just before serving gently heat to warm the sauce, add the brunoise of vegetables, chopped shallot and garlic.
5. Thick sea bass steak with wild fennel stems: Preheat the oven to 120°C. Heat the olive oil in a non-stick pan over low heat. Add the sea bass steaks skin side down. Sear for 3 minutes to firm but without coloring, remove from the pan. Place the dried wild fennel stems in a pan, arrange on top the seared fish, skin side up. Transfer to the oven for 5 to 8 minutes: The flesh should remain soft but translucent. Remove from the oven, cover with aluminum paper and rest for 5 minutes.
6. To serve: Pat dry the dried wild fennel stems with absorbent paper. Arrange the vegetables on a plate. To one side place the thick sea bass steak on top of the dried wild fennel stems. Dot the plat with spoonfuls of warm vierge sauce and decorate with sprigs of dill. Finish with 2 pansies and serve.
About this recipe
Sea bass, summer vegetables, fennel and vierge sauce are all combined to create a recipe which is full of Mediterranean colors and flavors. The vegetables are confit in flavored olive oil to further accentuate the essence of Provence.
Serves: 4
In this recipe:
• thick pieces sea bass
• plum tomato
• eggplant
• poivrade artichokes
• round zucchini
Wine pairing:
• AOC Cotes de Provence blanc 2011 Domaine de la Courtade
Ingredients
Principal ingredients
1 x 160 g thick pieces sea bass
100 g coarse salt
2 dried wild fennel stems
50 ml extra virgin olive oil
Confit provencal vegetables
2 baby eggplant
salt
2 poivrade artichokes
2 baby round zucchini
2 baby yellow bell peppers
3 baby red bell peppers
Flavored olive oil
500 ml extra virgin olive oil
1/2 bunch thyme
1 bay leaf
30 g pink garlic from Lautrec
- - - - - - - - - - - - - - - - -
4 baby fennel
30 ml olive oil
juice of 1 lemon
salt, white pepper
4 cherry tomatoes
2 zucchini flowers
20 g potato starch
Vierge sauce
1 plum tomato
30 g black olives
30 g shallot
2 garlic cloves
juice of 1 lemon
salt, white pepper
2 pinches lemon thyme
50 ml extra virgin olive oil
Decoration
1/2 bunch dill
8 small pansies
Return to top
Method
1. Cover the thick pieces of sea bass with coarse salt for 20 minutes. Rinse, pat dry and refrigerate the fish pieces.
2. Confit provencal vegetables: lWash all the vegetables. Cut the baby eggplants in two lengthwise and sprinkle lightly with salt to extract the maximum amount of water for 10 minutes. Rinse and mark on a hot griddle to form a criss-cross pattern. Prepare the flavored olive oil by heating together the olive oil, thyme, bay leaf and crushed garlic. Add the eggplants and simmer at 85°C for 20 minutes or until the point of a knife is easily inserted into the center of an eggplant. Remove with a slotted spoon and set aside. Turn the poivrade artichokes, add to the flavored olive oil and simmer at 85°C for 20 minutes. Remove with a slotted spoon and set aside. Cut each baby round zucchini into 4. Simmer in the same flavored oil for 5 to 7 minutes. Blacken and remove the peel from the baby bell peppers. Set one aside for the vierge sauce and halve the remaining 2 bell peppers, remove and discard the seeds. Simmer in the flavored oil for 5 minutes, set aside.
3. Trim and remove the stems from the baby fennel, cook in a covered sauté pan with the olive oil, water, lemon juice, salt and pepper for 15 to 20 minutes or until or until the point of a knife is easily inserted into the center of a fennel. Pan-fry the cherry tomatoes in a little olive oil until the skins begin to wrinkle, set aside. Remove the stamen from the zucchinis flowers and cut each into 2. Lightly dust with potato starch. Deep fry in oil heated to 120°C until the petals turn translucent (semi-transparent), drain on absorbent paper.
4. Vierge sauce: Peel and seed the tomato. Cut the tomato flesh, reserved bell pepper and the olives into a fine brunoise. Finely chop the shallot and garlic. In a bowl, place the lemon juice, salt, pepper and lemon thyme. Whisk in the olive oil. Just before serving gently heat to warm the sauce, add the brunoise of vegetables, chopped shallot and garlic.
5. Thick sea bass steak with wild fennel stems: Preheat the oven to 120°C. Heat the olive oil in a non-stick pan over low heat. Add the sea bass steaks skin side down. Sear for 3 minutes to firm but without coloring, remove from the pan. Place the dried wild fennel stems in a pan, arrange on top the seared fish, skin side up. Transfer to the oven for 5 to 8 minutes: The flesh should remain soft but translucent. Remove from the oven, cover with aluminum paper and rest for 5 minutes.
6. To serve: Pat dry the dried wild fennel stems with absorbent paper. Arrange the vegetables on a plate. To one side place the thick sea bass steak on top of the dried wild fennel stems. Dot the plat with spoonfuls of warm vierge sauce and decorate with sprigs of dill. Finish with 2 pansies and serve.
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