Chef's recipe
Bring back in your suitcases the flavors of Le Croisic
Gently roasted line-caught sea bass, sea potatoes with Peupeu oysters, fishbone juice with seaweed butter
CHARLES BECKEL’S ADVICE
Chef of the restaurant L’ESTACADE
Recipe for 4 people
- A whole bar of 1,5 kg or 4 steaks
- 10 large potatoes
- 300 g of cream
- 150 g of milk
- 200 g butter
- dried seaweed
- 12 oysters
- 1 lemon host
- 50 cl of poultry juice
- 100 g of seaweed butter
- 12 wafer apples (chips)
- aromatic herbs and fresh seaweed
- aromatic garnish (onions, garlic, thyme)
Bar
- Scale, gut and remove the fillets.
- Cut blocks of approximately 130g and lightly incise the skins.
- Snack the fillets in the pan without exceeding 52°C in the middle.
Sea potatoes
- Cut potato cylinders using cookie cutters.
- Braise the potatoes briefly (butter and white stock).
- Make the potato siphon: use the potato scraps to make a pulp.
- Mix 300g of cream, 150g of milk and 150g of butter. Mix, strain and gas twice with a siphon.
- Keep warm.
- Stuff them with a poached oyster and the potato siphon.
- Close at the last moment with an apple wafer.
Bone juice
- Grill the sea bass bones in the oven with an aromatic garnish and butter.
- When they are well roasted, infuse them in the poultry juice for 20 minutes.
- Strain, reduce, add the lime and add the seaweed butter.
Dressage
- Arrange the potatoes, sea bass and sauce harmoniously.
- Finish the decoration with aromatic herbs and seaweed.
PRACTICAL INFORMATION
The Estacade
4, quai du Lénigo – 44 490 Le Croisic
Tel. 02 40 23 03 77