Thousand sea bass leaves and pesto

Thousand sea bass leaves and pesto

Ingredients
Number of people
-
1
+

130 g sea bass

1 artichoke stock

40 g dwarf zucchini

40 g leek

Pepper

Salt

Butter
For the pesto filling:

Basil

Tarragon

Chopped almond

Olive oil

Pepper

Salt




Preparation 
TOTAL TIME: 1H05
Preparation: 45 min
Cooking time: 20 min
Step 1
Description:
Step 2
Poached cooked fish dome covered with slices of dwarf zucchini on a base of artichoke stock, and separated by a leek fondue. All this with a pesto sauce.
Step 3
Mode of operation:
Step 4
1. Wash and prepare the vegetables.
Step 5
2. Make a leek fondue.
Step 6
3. Fillet the sea bass.
Step 7
4. Make a millefeuille starting with artichoke stock, then wolf, then a little leek fondue, then wolf, then fondue,... go decreasing so as to make a dome.
Step 8
5. Blanch the courgette slices.
Step 9
6. Place the millefeuilles on film paper and cover from the base to the top with courgette slices. Close the film paper tightly by turning the sides.
Step 10
7. Cook in a court-bouillon.
Step 11
8. Make the pesto: combine all the elements in a blender and chop it all up.
Step 12
9. Serve.
Author's note
Dish made in the gourmet kitchens of the Savoy Hotel - London during my internship.

I add my grain of salt