Sea Bass in Pastry with Sauce Choron

Name: Sea Bass in Pastry with Sauce Choron
Prep time: 1 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: Serves 4
Cuisine: French
Ingredients: 1 knife point coarsely ground pepper; 3½ ounces (100 g) scallops, rinsed and dried; 1 teaspoon tomato concentrate; ¾ cups (150 g) butter; 1 egg yolk; ⅞ cup (200 ml) heavy cream; 1 teaspoon tarragon; 1 bass weighing around 1¾ pounds (800 g), skinned; 3 shallots; ¼ cup (50 g) softened butter; Table salt; 3 egg yolks; Freshly ground black pepper; Olive oil; 2 teaspoons red wine vinegar; 2 packages flaky pastry; 3½ ounces (100 g) skinless fillet of bass; 1 ounce (30 g) shelled pistachios; 1 whole egg

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

My Best: Paul Bocuse

By Paul Bocuse

Published 2016

About

A fish with an exquisite, concentrated taste, bass (also known as perch) retains all its flavor in this recipe, thanks to the pastry case. This dish is typical of the “Bocusienne” culinary tradition.

Ingredients

Sea Bass

1 bass weighing around 1¾ pounds (800 g), skinned
Table salt

Europe
France
Dinner
Fish course
Pescatarian
Mediterranean

Method

Prepare the Sea Bass

Cut the fish under the gill, as far as the central bone. Split the skin all along the back.
Slip the blade of the knife under the skin, and peel it back over the whole side, pulling it toward the tail. Do the same th