Seabass Fillet in a "Black Pork" Ham Crust, with Coco Beans, Truffles and Tomato Confit
INGREDIENTS Serves 8
8 slices of Sarrade Black Pork Pyrenees Ham
8x140g fillets of sea bass (skinned and deboned)
1kg fresh coco beans with husks
2 young carrots
2 unpeeled garlic cloves
1 small sprig of thyme
2 bay leaves
2g cumin seeds
1 egg white
60g chopped truffle
2 tablespoons of chopped parsley
3 tablespoons of olive oil
Freshly ground pepper
Preheat the oven to 120°C.
Using a small knife, remove the stems from the tomatoes. Bring a saucepan of water to the boil (large enough for the 4 tomatoes). Place them in the boiling water for a couple of seconds and then cool immediately in iced water. Peel the tomatoes with a small knife, then cut into quarters and remove the seeds.
In a salad bowl, combine the tomato petals, the 2 tablespoons of olive oil, and the salt and pepper.
Place these point down on a baking tray and leave to comfit for 2 hours at 120°C.
Shell the coco beans.
Peel and dice the onion.
Peel the carrots and cut into small brunoises.
In a large saucepan, sweat the onion, unpeeled garlic cloves, carrots, thyme, bay leaves and cumin with a tablespoon of olive oil. Moisten with 1.5 liters of water, then add the coco beans. Bring to the boil then reduce the heat and cook for roughly 45 minutes until the beans are soft. Add salt 15 minutes before the end of cooking.
Preheat the oven to 180°C.
Place the sea bass fillets on a baking dish. Brush with the whisked egg white, add pepper (not salt as the ham will provide all the salt necessary).
Cut the ham slices so they fit
perfectly on top of the sea bass fillets and set aside in the fridge.
Once the coco beans are cooked, strain them (throw away the garlic cloves, thyme and bay leaves), then combine with the truffles, confit tomatoes, ground pepper and chopped parsley. Check the salt seasoning then keep aside warm.
Place the tray of ham and sea bass in the oven for 5-8 minutes (depending on the thickness of the fish).
Serve the beans and truffles on a soup plate with the fish fillet on top.