Project Description

The best of Mediterranean sea

Ingredients (for 6 person)

The catch of the day (seabass caught on hook)
You can use: 1,8 kg of orata, pagello, John dory, sea robin , red snapper
12 slices of bacon
6 artichokes
1 small scallion
1 sprig of thyme
50 g of oil 50 g of butter
30 ml of dry white wine
1 ladle of vegetable stock

For the sauce: 3 egg yolks 50 ml of water Salt

5gof double concentrated tomato paste
200 g of butter
40 ml of Sherry vinegar

Aromatic pepper

For the quenelle:
300 g of red-skinned yellow-fleshed potatoes
50 g of butter
4 chive scapes


Fillet the fish keeping the skin on, eliminate the bone, then cut it into 6 pieces and dress them with a little oil, salt and pepper. Wrap each piece in two slices of bacon and

place them, skin side down, in a non-stick pan lightly greased with oil. Let the fish develop color over very low heat for 15 minutes, without ever turning it over.

While the fish cooks, prepare the artichokes: clean them by eliminating the hard outermost leaves, the thorns, and scraping the stems. Then cut them in halves, remove the ‘beard’ and julienne them. Peel the scallion and julienne it as well. Heat a pan with some oil and a tablespoon of butter. When the butter has melted completely, put in the artichokes and the scallion and fry them over high heat for about 1 minute. Pour the white wine over them and let the alcohol cook out entirely and, only at the end,add the thyme leaves. Add a ladle of vegetable stock and cook for 5 minutes. Prepare the quenelle: cover the bottom of a casserole dish with some coarse salt, then add the unpeeled potatoes, cover them completely with more salt, and bake them in the oven at 160°C for 1 hour and 30 minutes.

Once they are ready, take them out of the oven, remove all the salt, peel them and mash them with a fork or with a masher. Add the butter, the finely chopped chives, and mix until the butter melts completely and has soaked into the potatoes. Prepare the sauce: in a small saucepan warm up the vinegar with the tomato paste and a pinch of salt, the water, and a dash of pepper. Mix to loosen up the paste, without bringing to a boil. Put the yolks in a bowl, pour the warm mixture over them, stirring vigorously with a whisk. Then put the mixture in a bain-marie and mount it, always stirring it. When it’s ready, turn the heat off and keep the bain-marie in place to keep the sauce warm.

Plate: make a layer of artichokes on a plate and place a piece of fish on it. Use two spoons to create a potato quenelle and put it on the dish and top with the sauce.


This fish recipe allows a wider range of choices: from a still and fragrant white wine that exalts the delicacy of the fish, such as Vernaccia di San Gimignano, to a rosé wine that goes perfectly well with the pancetta, such as Cirò.”