Dish
Pan-seared seabream with onion compote, figs, and chocolate
This recipe was created as part of Goût de France - Good France by the chefs of the National Academy of Cuisine.
45 min
Préparation
100 min
Cuisson
145 min
Total
Average
Niveau
4
Personnes
Ingredients
- 1 kg of sea bream fillet
- 200 g of leeks
- 500 g of carrots
- 25 g chopped pistachios
- 25 g chopped almonds
- 10 g chopped herbs
- 250 g of fish jelly
- 1 kg red onions
- 50 g fig jam
- 100 g dark chocolate
- Olive oil
- Espelette pepper
- Salt, pepper
Preparation
1
Preparation of the grey sea bream pressé - Cut the leeks in half and rinse them under water. Separate the leaves one by one. Blanch them in boiling water and cool them immediately.
2
Next, dice the carrots into small cubes and steam them. Mix the carrots with herbs, pistachios, almonds, and a little jelly.
3
Steam the sea bream fillets for 2 minutes.
4
Arrange the leeks along the edges of a terrine dish. Layer the sea bream, followed by a layer of warm jelly, then a layer of the carrot and herb mixture. Repeat these steps until the terrine is full, building it up like a mille-feuille. Let it set in the refrigerator.
5
Preparation of the onion, fig, and chocolate compote - Peel and thinly slice the red onions. Heat a large pot with olive oil over high heat. Add the onions, reduce the heat to low, and let them simmer for at least 1½ hours.
6
Add the fig jam, salt, and pepper. Finally, add the chocolate in pieces. Simmer for 5 minutes, then remove from heat. Spoon the compote over the pressed sea bream.