Wolf fish fillet, sun-ripened vegetables, grilled squid and candied lemon
Ingredients
For
6
personnes
- 6 sea bass fillets, 120 g each
- 300 g of squid
- 2 bunches of artichokes
- 150 g of pearl onions
- 200 g celery stalks
- 200 g fennel
- 1 courgette
- 300 g of peas
- 300 g of broad beans
- 6 sun-dried tomato petals
- 6 basil leaves
- 60 g black olives from France
- 1 g of green aniseed
- 10 cl of pastis
- 0.5 l of fish stock
- 1 tbsp candied lemon
- Chopped chives
- Olive oil with a rich flavour
- ½ lemon’s juice
- 1 clove of garlic
- Salt, pepper, thyme
Tip
The chef’s tip: the vegetables should be crisp. The fish should be cooked at the last minute without overcooking it (maximum core temperature: 48°C).
Instructions
The day before:
- Prepare the base for the barigoule: peel and trim the artichokes, celery, pearl onions and fennel. In a frying pan, heat a dash of olive oil until warm, then sweat the onions, celery and fennel. Add the green aniseed and then the pastis. Reduce the liquid and add the fish stock, cover with a sheet of baking paper and cook until the vegetables are still crunchy.
- Pour a dash of olive oil into a saucepan, add the trimmed artichokes, the juice of half a lemon, salt, pepper, thyme and a clove of garlic, then add enough water to cover them halfway. Cook until ‘al dente’ and keep them in their cooking liquid.
The next day:
- Cook and prepare the courgette, peas and broad beans. Wash the squid and slice them into strips, then set aside in the fridge.
- Heat all the vegetables in the frying pan. Add the sun-dried tomatoes, black olives, basil leaves, some of the chives and the full-flavoured olive oil.
- Cook the sea bass fillets with a little olive oil in a non-stick frying pan.
- Sauté the squid vigorously with the candied lemon and the rest of the chopped chives.
Tip
The chef’s tip: the vegetables should be crisp. The fish should be cooked at the last minute without overcooking it (maximum core temperature: 48°C).
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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