Château Saint-Martin & Spa has made the difficult decision not to reopen for the 2020 season, but Chef Jean-Luc Lefrançois sends his heartfelt regards with a delicious sea bass and polenta recipe for anyone aspiring to turn their kitchen into a Michelin starred operation.
Looking to boost your cooking at home? Try this delicious dish this week. You’ll be happy you did!
Here’s how it’s made…
2kg sea bass
50g pistachios, shelled
1L chicken stock
½ bunch chives, finely chopped
½ bunch flat parsley, finely chopped
100g pitted olives, finely chopped
1kg poivrade artichokes
50g large onion, diced
5g coriander seeds
5 sprigs thyme
150ml white wine
500ml orange juice
Pinch fine salt
250ml olive oil
Pinch fleur de sel
Fillet the sea bass and divide into five equal portions. Set aside in refrigerator.
Bring half of the chicken stock to boil. Add the cornmeal and cook on high heat. Add 200g of the butter, the olives, the chives and the flat parsley (all previously chopped). Lay to rest on a plate between two sheets of baking paper and cool before cutting into sticks.
Cook the poivrade artichokes “barigoule” style with olive oil, chopped onion, fresh thyme, white wine and the remainder of the chicken stock.
Chop the pistachios, add the breadcrumbs and 100g of the butter, season with fleur de sel. Spread thinly between two sheets of cooled baking paper. Cut into rectangles the same size as the sea bass fillets.
Cook the sea bass fillets with a drizzle of olive oil. Once cooked, remove the skin, add the pistachio crust and lightly gratinate in the oven.
Reduce the orange juice by 3/4 and add 200g of the butter.
Brush the polenta and poivrade artichokes with olive oil.
Arrange the polenta, sea bass and poivrade artichokes on a large plate. Finish with the orange butter and a pinch of fleur de sel. Serve immediately.
The team at Château Saint-Martin & Spa look forward to welcoming you for a festive season in the South of France in 2021.