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Cooking Recipe Video : Seabream Menagere with Pastis

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Restaurant: Le Sud

Chef: Christophe Petra

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4.1/ 5 - 14 votes - 94,797 views

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Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
25
Cooking recipe Search Tags:
 Seabream Menagere with Pastis Seabream Menagere Menagere with with Pastis Pastis Seabream Menagere with Menagere with Pastis
Recommended wine with the dish:
Chateau Rasque Blanc
Difficulty level:
Cooking Recipe Preparation time
  • Preparation time & cooking: 25 minutes
Cooking Recipe Ingredients
  • 2 seabreams, about 1.1 lbs.
  • 4 small fennel
  • 4 shallots
  • 8 button mushrooms
  • Flat parsley
  • 0.44 lbs. fevettes (decorticated fava beans)
  • 8 green onions
  • Fresh thyme
  • A tip of butter
  • Olive oil
  • Guerande salt
  • Pepper (from the mill)
  • 0.21 cups Pastis
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Delicately incise the sea bream, after scaling the fish from the two sides.
  2. Mince the button mushrooms and place them in the middle of the dish with some ground parsley and the minced shallots.
  3. Place the sea bream on top of it. Add some olive oil, Guerande salt and a tip of thyme, finishing with some pepper.
  4. Take the fevettes, which you will place all around the sea bream with the washed small fennel and green onions.
  5. Eventually, you can also add some white wine, so that the fish meat is less dry.
  6. Pour the Pastis over the sea bream. Then, put it for 15 minutes in the oven at 356 degrees F.
  7. Remove it from the oven and place it on a serving dish. Use a spatula to withdraw the fillets and remove the tale. Place the vegetables on the fish fillets. Then, put the fish fillets as cross on top of each other, taking care not to break them.
  8. Keep the dish warm, while you finish the gravy preparation with some butter.
  9. Once the cooking gravy is done, add a piece of butter to emulsify the sauce. Then, pour the sauce over the serving dish. Add some herbs… and serve!
Restaurant
Name:
Le Sud
Phone:
+ 33 4 94 05 76 98
Website:
Address:
avenue des Trois Dauphins
City:
Aiguebelle
Country:
Fr
Overview:
"One of the aspects of the South that has been a source of tranquility, has been the wonderful cuisine of Provence. What is so endearing about the cuisine of Provence is that it is simple and raw and honest, it is a fusion between Northern French cooking and Northern Italian cooking. the cooking of Provence blends local natural flavors to work with the farm fresh ingredients they use. They use more olive oil instead of butter in Provence, and more fresh herbs instead of dried, garlic and basil and lamb. Christophe Petra has a different spin on the cuisine of Provence and includes some very slight Asian influences within his starters, and he is also the author of a cookbook of eighty recipes translated as "My Provence". Le Sud is located right on the main coastal freeway between Saint -Tropez and Toulon, and Christophe Petra's food is so delicious it is enough to send you to the moon and back, delighting gourmands everywhere with his epicurean delicacies."
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