Loup poêlé sauce aux fruits de Provence, selon ‘Denostitin’

Name: Loup poêlé sauce aux fruits de Provence, selon ‘Denostitin’ (Pan-fried sea bass with a special fruits of Provence sauce)
Cuisine: French
Ingredients: salt and ground black pepper; salt and ground black pepper; 4 tablespoons milk; pinch saffron; 4 tablespoons dry white wine; 2 tablespoons olive oil; ½ teaspoon finely grated lemon zest; 25 g/1 oz finely grated carrot; ¼ clove garlic, finely chopped; 2–3 tablespoons tapenade (home-made or bought); 4–6 sea bass fillets (150 g/5–6 oz each); 1 small piece dried orange peel (thumbnail-sized); 75 g/3 oz eating apple, peeled, cored and finely grated; 15 g/½ oz freshly grated almonds; 15 g/½ oz fine cornmeal; 1 egg, beaten; 2 tablespoons melted bitter chocolate; 150 ml/¼ pint tomato coulis; 4 tablespoons fish fumet

Pan-fried sea bass with a special fruits of Provence sauce

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

This elegant recipe for pan-fried sea bass with tapenade borrows a relatively simple cooking method from classic Provençal cuisine, and gives it haute cuisine stature with a subtle, multi-flavoured sauce. At La Bonne Etape (opposite) they add a witty garnish of a trompe toeil ‘chestnut’, of mashed potato, black truffle and fried spaghetti.

Ingredients

Europe
France
Provence
Fish course
Pasta
Gluten-free
Pescatarian

Ingredients

Method