BASS IN CASSEROLE, ENDIVES, VITELLOTE POTATOES AND VEAL JUICE
1 fine bass 1.3 to 1.8 kg l6 fine endives l50 g unsalted butter l5 cl olive oil l20 cl veal stock l4 Vittellote potatoes l4 cherry tomatoes l4 mini-carrots Salt, pepper and sugar.
1 - Remove bass fillets and cut in large chunks.
2 - Wash vegetables and slice endives into julienne.
3 - Cook potatoes in olive oil for about 10 minutes in a cast iron casserole.
4 - Add carrots and bass pieces. Cover with lid.
5 - Place in 180°C oven for about 10 minutes.
6 - Cook ¾ of endives in butter in a frying pan. Add sugar, salt and pepper.
7 - Place cooked endives on four plates, place bass pieces and vegetables on top.
8 - Reduce cooking juice vith veal stock. Sieve..
9 - Place the sauce in prepared plates.
10 - Place the slightly seasoned remaining raw endives on the bass.
Recipe by Sébastien Duchenne - Le Château d’Etoges
Le Château d’Etoges - 51270 Etoges, par Montmort
Tél. 03 26 59 30 08 - Fax. 03 26 59 35 57
www.etoges.com - E-mail : etoges1@wanadoo.fr
