Sautéed Bass Fillet with Glazed Belgian Endive Recipe
- Eight 150-gram portions of bass fillet for lunch service, 125-grams for dinner
- service, skinned and reserved
The Caramelized Endives:
- 8 Belgian endives
- 60 grams of butter
- Salt and freshly ground black pepper
The Cooking and the Jus
- 125 grams butter
- 250 milliliters blended olive oil
- 8 garlic cloves, green germ removed, finely chopped.
- 125 milliliters balsamic vinegar
- 125 milliliters Madeira
- Juice of 2 lemons
- 250 milliliters reduced chicken stock
- 60 grams butter
- 2 tablespoons truffle juice
- Chervil sprigs
Preparation For the Fish:
- Soak the bass skins in cold water for 1 hour. Remove and pat dry.
- Preheat the oven to 275°F (135°C).
- Lightly salt the skin on both sides and let sit for 5 minutes. Rinse and pat dry.
- Cut the skin in pieces 1 inch wide and 3 inches long.
- Place the skin on a lightly oiled sheet pan, cover with another sheet pan, and bake for 30 minutes, or until the skin is crispy. Set aside.
Preparation For the Caramelized Endives:
- Trim the core end of the endives, remove any discolored leaves, and cut in half lengthwise.
- Heat two sauté pans (preferably nonstick), and add 30 grams of butter to each.
- When the butter is bubbling, add the endive halves to the hot pan, placing them cut side down and keeping them in a single layer. Cook the endives over medium heat until the undersides begin to caramelize. Season with salt and pepper and cover each pan with a tight-fitting lid that fits snugly inside the perimeter of the sauté pan. Continue to cook for approximately 8 to 10 minutes, during which time the endives will become tender and continue to caramelize.
- When the flat sides of the endives are well caramelized, turn them over with tongs and season with salt and pepper. Reduce the heat to low, cover tightly, and cook until the rounded sides of the endives are caramelized; about 8 minutes more.
- Deglaze the pan with a bit of water, reduce slightly, and reserve the juices.
- To order: Heat 1 tablespoon butter with 2 tablespoons oil and 1 garlic clove in a sauteuse.
- Season a bass fillet, add it to the pan, and cook it for approximately 2 minutes on each side, or until it is just cooked through and a very light golden color is achieved. Remove the fish to a rack and keep warm. Discard the garlic from the pan, but reserve the cooking oil and butter.
- Add 1 tablespoon vinegar and Madeira, the juice of a quarter of a lemon, and 2 tablespoons of stock to the pan along with a bit of the endive cooking juices. Bring the liquid to a boil and mount with 1½ teaspoons of butter.
- Reheat the fillet in the sauce, but do not allow it to boil. Add ¾ teaspoon of truffle juice to the sauce at the last minute and adjust the seasoning to taste.
- Place two halves of glazed endive in a fanned pattern on a warm plate and top with a portion of bass.
- Spoon 3 tablespoons of the sauce in front of the fillet, and garnish with a piece of the crispy skin and a few sprigs of chervil.