Sea Bass Cooked in Duck Fat
Main Dishes • Afghan
Description
The fish is cooked in fat (not necessarily duck fat; other types can be used) at a temperature of 60–80 degrees Celsius — this creates a very delicate environment, resulting in an outstanding texture for the sea bass.
Ingredients
- Scorpion fish fillet 4 pieces
- Duck Fat 15 oz
- Lentils 5 oz
- Bacon 5 oz
- Mussels 5 oz
- Shrimp 5 oz
- Carrot 2 pieces
- Onion 1 head
- Celery salt 2 stalks
- Shallot 1 head
- Campbell's Beef Broth 20 fl oz
- Chicken Broth 10 fl oz
- 10% cream 5 fl oz
- Champagne Vinegar 0 fl oz
- Apple Wine 5 fl oz
- Olive Oil 1 tablespoon
- Vegetable Oil 1 tablespoon
- Parsley 0 oz
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
In a deep skillet, sauté the bacon cubes and vegetables in vegetable oil: a celery stalk, half an onion, and half a carrot, all cut into large pieces for easy removal later. Once the vegetables turn golden, add the lentils and sauté for about three to four minutes, then pour in the vinegar and let it evaporate completely.
Step 2
Pour the lentils with beef broth, bring to a boil, and then simmer on low heat for half an hour.
Step 3
Place finely chopped shallots in a saucepan, pour in the wine and reduce by half. Add chicken broth, shrimp, and mussels. After five to seven minutes, the seafood will be cooked — transfer them to a bowl, and strain the broth, leaving it on low heat for twenty minutes. Then add cream and cook the sauce until it thickens. Season with salt and pepper.
Step 4
In another saucepan, melt the duck fat over very low heat. It should not boil, just simmer gently. Cut the fish into pieces about 5–7 cm long, add them to the saucepan, and let them sit in the hot fat for seven to ten minutes, then drain on paper towels.
Step 5
Finely chop the remaining carrot, onion, and celery stalk, and sauté them in olive oil. Remove any large pieces of vegetables from the lentils, then mix the lentils with the freshly sautéed carrot, celery, and onion. Sprinkle with parsley.
Step 6
Serve the sea bass with lentils, shrimp, mussels, and sauce.
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