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CAPTAIN'S TABLE - Chef Franck Jeandon
A Recipe for the Captain's Table from Chef Jeandon
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Regent Seven Seas
One of the delights of a cruise on a Regent Seven Seas ship is the Le Cordon Bleu Workshops when the luxury line's top chefs pass on some of their tips.
The name "Le Cordon Bleu¨ of Paris has been synonymous with culinary excellence since the 16th century; today that name is closely associated with the ultra-luxury cruise line which itself epitomizes excellence.
Here Franck Jeandon, Le Cordon Bleu Chef de Cuisine, provides Prow's Edge readers with a recipe for Pan-Fried Sea Bass Fillet, 'Barigoule'-style Vegetables, Anise Sauce
Pan-Fried Sea Bass Fillet, ÒBarigouleÓ-style Vegetables, Anise Sauce (Serves 4)
IngredientsBouillon
1x1-1.2 kg sea bass
Sea salt
Peppercorn, crushed
Olive oil
Barigoule-style Vegetables
200g broccoli
1 small zucchini
1 artichoke or 2 baby artichokes
1/2 red bell pepper
8 small onions
50ml olive oil
4 garlic cloves, peeled
Salt, sugar, pepper
200ml light fish stock
1 sprig basil freshly chopped
Sauce:
100ml water
3 star anise
50ml cream
Juice of 2 lemons
50ml olive oil
Herb Salad:
Parsley
Dill
Chervil
Balsamic vinegar
Peanut oil
Salt
Preparation
1. Prepare the fillets of fish, remove the pin bones and keep refrigerated.
2. Prepare the vegetables: Cut the zucchini, the artichokes, the bell pepper and onion into rectangles. Trim the broccoli into florets. SautŽ the vegetables in olive oil, add the garlic cloves, cover for a few minutes, and add the fish stock and the basil at the last minute.
3. Prepare the sauce: Boil the water with the star anise, strain onto the cream, and then add the lemon juice and olive oil. Pour into a blender and mix. Keep warm.
4. Mix and season the herb salad.
5. At the last minute, pan fry the fillets skin side down in a non-stick pan, until just cooked.
6. To serve, place the vegetables in the centre of the plate with the fish on top, salad to one side and drizzle the sauce around.
