Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Crispy Sea Bass

By Chef Guy Savoy

  1. Portion the sea bass.
  2. Make fish fumet by placing the bone and head in a stockpot. Cover with warm water and bring slowly to a boil. Reduce
    the heat to a simmer. Add the vanilla pod and sliced ginger. Simmer until desired flavor is achieved.
  3. Separate the Swiss Chard leaves from the stalk. Cut the stalk into 1/2 inch batonettes, cook in a blanc (1 liter water,
    1/4 Cup Flour, juice of 1/2 lemon) cool and reserve. Heat in browned butter.
  4. Brush each chard with olive oil. Layer between plastic film on a microwavable plate. Cook in the microwave on high
    for 1 1/2 minutes. Layer leaves on a sheet pan with parchment paper and dry in the oven at a low temperature.
  5. Remove stems from the shitake, cut in half quarters depending on size. Saute in browned butter.
  6. Brush each chard leaf with Olive oil. Season sea bass with flour, spices and salt and pepper. Heat medium sauté pan;
    add grape seed oil. Sauté fish skin-side down for 3 minutes; turn and cook 2 minutes. Remove from pan; keep warm.
  • 10 servings
  • 1 hr 30


4 sea bass fillets, skin on
1 kg of Swiss chard, with leaves
500 g shitake mushrooms
1 bunch flat parsley leaf
1 vanilla bean
250 g butter
4 lemons, juiced
olive oil, as needed
flour, as needed
100 mg fresh ginger, sliced

For the sauce:

1 part black pepper
2 parts Sichuan pepper
2/3 parts fennel seed
1/2 part coriander seed
2/3 parts black mustard
1/2 parts Poivre de Jamaique (long pepper)