Recipe
for :
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Fillet
Of Sea Bass East Meets West Fashion
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 This
recipe comes from French Chef Jean-Louis Vosgien.
Jean-Louis
Vosgien is a culinary consulting chef. He was the first
chef in France, in the 1980's, to introduce fusion food
which at the time was unknown, and he is considered
an expert in that field by the press. He created two
cookery schools, one in Saint-Tropez and the second
in Lorgues, near Saint-Tropez. He is also renowned in
France for creating created a cake known as “Le
Canelou de Provence” which is sold today in the
three major supermarket chains in France. He was also
involved in the creation of the French cookery book
“La Cuisine de Mistral", with Alain Gerard
and Robert Callier.
For
more information visit www.art-et-creations-culinaires.com
or www.photos-and-recipes.com
This
recipe is very easy to prepare and is very successful.
Make sure not to overcook the spring onions.
Ingredients
4
fillets of sea bass, boned, scaled, and with the skin
left on
3 to 4 spring onions
1 ginger clove peeled and finely shredded
1 small tomato, peeled, seeds removed and diced
8 tbs olive oil
2 tbs lemon juice
2 tbs light soy sauce
Method
- Salt
and pepper the sea bass fillets on the meat side.
- Place
a sheet of baking paper on a baking tray. Brush with
one tablespoon of olive oil.
- Arrange
the fish fillets on the baking tray, with the skin
on top. Brush the skin of the sea bass fillets with
one tablespoon of olive oil.
- Place
in the oven and bake for 7 to 10 minutes, depending
on the size of the fish fillets.
- When
cooked, remove the fish fillets from the oven and
arrange them on serving plates.
- Pour
the vegetable sauce over and around the fish.
Sauce:
- Slice
the spring onions, place in a small saucepan with
1 tablespoon of olive oil and sauté them briefly
(for about 1 minute), so the onions remain al dente.
- Remove
the pan from the heat; add the ginger, the diced tomato,
4 tablespoon of olive oil, the lemon juice and the
soy sauce.
Note:
Make sure the olive oil is not cooked. If the sauce
is cold, reheat it a little; serve lukewarm. Don’t
over mix the sauce. All the ingredients should remain
separated.
Serves
4
Chef
Jean-Louis Vosgien
www.art-et-creations-culinaires.com
©
Chef Jean-Louis Vosgien
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