Krampouz et les Chefs

Grilled bass, artichoke and pepper clams with grilled fishbones juice by Lionel Hénaff

recipe | Plancha

  • Difficulty easy
  • Number of persons 4
  • Preparation / cooking time
  • Cost €€ €€€€€
  • A bass of 1.2kg in filet and without fishbones (keep and fishbones)
  • 2 bunches of purple artichoke (10 pieces)
  • 12 gray rinsed clams
  • 1L chicken stock
  • Licorice powder
  • Grape seed oil
  • Olive oil
  • Lemon
  • Salt and pepper
Recipe realized with the follow Krampouz product :

Juice of grilled fishbones with liquorice

Clean the head of the bar, remove the gills and eyes, split in two, then rinse thoroughly, do the same with the backbone.

In a thick-bottomed pan, brown the bones and heads over medium heat.

Once well toasted, add a knob of butter.

Moisten up with the chicken stock, bring to boil, then cook over low broth 30 minutes and strain the broth through a fine strainer.

Artichoke pepper

Turn the pepper artichokes by putting them in lemon water to prevent oxidation.

Keep 4 pieces for raw chips. Cut the rest in half lengthwise.

Prepare cooking by boiling two quarts of lightly salted water, add two tablespoons of grape seed oil, three shavings of lemon peel, dip the artichokes and cook al dente.

Cooking and finishing

Cut 4 large bass portions, salt the skin side.

Oil the griddle with olive oil using a lubricating pad Krampouz to avoid excess fat.

Sear the bass pieces on skin side brush the cut side with olive oil, help you with a trussing needle.

Wipe off the cooked artichokes, grilling them on the plancha with olive oil and the gray clams, give a tour of pepper, and a pinch of chopped basil, remove all once clams are open, keep warm .

Slightly reducing the fishbones juice, whisk it with a knob of fresh butter, then add 2 pinches of powdered licorice.

Detailing with a mandolin artichoke raw chips, season with sea salt and olive oil

In a plate, put the bass then trim harmoniously, add the juice of liquorice fishbones.

Chef Hénadd’s suggestion:

Make discover this recipe as an appetizer for your guests!

Enjoy your meal!