Marinated fille fillets, toast and bouillabaisse reduction
Damien Laforce offers us a maritime dish with popular accents. His marinated line loin is accompanied by toast and a bouillabaisse reduction. A dish to be found at Le Braque.
Serves 4
Preparation time: 1 h 20
Cooking time : 3 h 05
Rest : 25 min
- 1 lean
- 2 kg rock fish
- 20 cl vinegar (your choice)
- 1 bunch shallots
- Garden herbs and flowers
- salt and pepper
- 60 cl linseed oil
- 10 cl sunflower oil
- 1 pinch saffron
- 1 loaf artisan bread
- 1 tsp old-fashioned mustard
- 2 tbsp. tomato paste
- 20 cl 35% single cream
- 500 g butter
Aromatic garnish
- 1 bouquet garni
- 2 carrots
- 2 stalks celery
- 1 leek
- 2 onions
1 - Lean: scale, bard, gut, lift and bone fillets, or ask your fishmonger to do so. Leave to firm up in coarse salt for 10 min. Rinse and skin the fillets, then slice finely. Set aside in a cool place.
2 - The marinade: combine the vinegars of your choice (here, the chef has used his own vinegars: burnt tomato, carrot and celery vinegars), linseed oil and mustard. Season with salt and pepper. Chop the shallots and add to the marinade. Marinate the fish 15 min before serving.
3 - The toast: use an excellent loaf of bread, pare the crusts, then cut into strips 2 cm high and 10 cm long. Butter them with hazelnut butter and toast them for 5 min in the oven at 165°C (th. 5-6).
4 - The sauce: gut the rockfish, cut into 3 cm sections and brown in butter. Add the tomato paste, then the aromatic garnish. Add the lean fish to the stock and cook, covered, for 3 hours. Strain the juice through a sieve and whisk. Reduce to demi-glace until you obtain a syrupy consistency. Cream the demi-glace, add the saffron and whisk in the butter. Adjust seasoning if necessary.
5 - Presentation: place the marinated fish on the bread. Arrange the herbs and flowers, place a spoonful of sauce on the plate, followed by the dressed fish, and finish with a dash of marinade on the fish.
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