Bar Sauvage Rôti, Artichauts...Bar Sauvage Rôti, Artichauts Poivrade en Barigoule et Émulsion de Verveine

Crisp-skinned wild Atlantic sea bass resting atop braised baby violet artichokes, finished with an airy emulsion of cultured French butter, Chablis, and fragrant lemon verbena.

Ingredients

Cooking Instructions

1. 01

   Prepare the artichokes: Tourné the baby artichokes down to the pale hearts and stems, slicing each in half lengthwise and holding them in acidulated cold water.

2. 02

   In a heavy-bottomed copper sauté pan, heat 30ml olive oil over medium-low heat. Sweat the shallots and crushed garlic until translucent without browning, approximately 4 minutes.

3. 03

   Add the drained artichokes and thyme sprigs. Deglaze with 75ml of the Chablis, reducing by half, then pour in the white stock. Cover with a parchment cartouche and braise gently over low heat for 18–20 minutes until tender. Season with fleur de sel and keep warm in their reduction.

4. 04

   Prepare the emulsion: In a small saucier, reduce the remaining 75ml Chablis with 50ml of the braising liquor and 10g of verbena leaves to about 40ml. Strain through a fine chinois into a clean pan, pressing to extract the botanical oils.

5. 05

   Set the reduction over low heat and vigorously whisk in the cold diced cultured butter piece by piece to create a velvety emulsion. Add the lemon juice, season delicately, and froth using an immersion blender held at an angle just before serving.

6. 06

   Cook the fish: Score the sea bass skin lightly with diamond incisions. Pat thoroughly dry with linen towels and season both sides with fine sea salt. Heat 15ml olive oil in a non-stick stainless steel skillet over medium-high heat until shimmering.

7. 07

   Place the fillets skin-side down, gently pressing with a fish spatula for 30 seconds to prevent curling. Cook untouched for 4 minutes until the skin is blistered and exceptionally crisp. Flip gently and finish cooking for 1 minute off the heat, allowing the residual warmth to gently cook the flesh to medium-rare.

8. 08

   To assemble: Arrange four halves of the glazed artichokes in a tight crescent across warmed artisanal ceramic plates. Rest a sea bass fillet beside them, skin-side up. Spoon the frothed lemon verbena emulsion generously around the plate and garnish with minuscule fresh verbena leaves and a crystal of fleur de sel atop the fish.