With
this cooking holiday in the beautiful and relaxing Dordogne
region of South West France you will learn to cook like
a pro . . . experience the finest of wines, great food
and the traditional markets as you take your culinary
skills to the next level.
This
recipe comes from Chef Ciaran Hickey
who is based in Istanbul, Turkey (see his
biography) and has been provided by the Global
Chef's website
Ingredients
4
x 6oz (180 g) Sea Bass Fillets
8 ea Tomatoes (Peeled)
12 ea Crawfish Tails
16 ea Basil Leaves
40 ea Cherry Tomatoes
For
The Sauce:
1 ltr (1 pt) Fish Stock
12 cl (4 oz) White Wine
2 ea. Chopped Shallots
180 g (6 oz) Butter
12 cl (4 oz) Cream
Chopped Chives
Method
Season
the Sea Bass and sauté in a hot skillet and finish
the cooking process in the oven.
Cut
the tomatoes in to quarters, remove the core, seeds
and dice(1cm 1/4inch), half the cherry tomatoes. Sauté
the tomatoes with olive oil and the whole basil leaves.
In
a separate pan sweat the shallots, add the fish stock
and reduce by half, then add the white wine and again
reduce by half.
The
next step is to add the cream reduce and then begin
to incorporate the butter and finish with chopped
chives.
Finally
season and sear the crawfish tails.
Garnish
with lemon wafer.
Lemon
Wafer:
Slice
the lemon wafer thin, place in a bowl and cover with
boiling simple syrup and refrigerate for 24 hours.
Remove
the lemon slices, shake free excess syrup and lay
on a silver plate (or baking parchment and leave in
a warm oven (190°F) for 24 hours
