- Posted February 16, 2013 by
Mariniere de bar a lhuile vierge
À la marinière is a French culinary term that translates to “mariner’s style” in English. Traditionally, it is a preparation of shellfish with herbsand white wine, while Marinière sauce usually refers to a mussel stock enriched with butter or egg yolks. Video for cooking recipeswill give you idea on cooking more mariniere.Hotelier and restaurateur Francoise Dépée shows how to prepare a mariniere of bass and virgin olive oil. Instead of flavoring the bass with white wine, the sauce used in this recipe is olive oil enhanced with butter and flavored with aromatic herbs from the region . This is a hearty and earthy recipe that echoes the Mediterranean in the Sologne region where the nearby elegant Templiers Inn and restaurant is located and where this dish was created in the heart of Provence. This dish also mirrors the impressive stylishness of the luxury inn with its romantic décor and medieval traditions. Known for creating bold and daring cuisine, the Templiers kitchen cooks up some of the best gourmet dishes in the area and one such dish is this mariniere of bass and virgin olive oil. Online recipes videos are available to be viewed.Their menu often changes with the season and what is available in the local market to ensure freshness and superior flavors.
The bass in this recipe is cooked until it develops a crunchy exterior while remaining juicy and tender on the inside. It is served with a smoky eggplant caviar or puree, fried tomato slices, tomato and basil salsa, and seasoned with olive oil sauce flavored with aromatic herbs of thyme, rosemary, and basil. See more of Mariniere Recipe and view some video for cooking recipes The flavors of Provence and the Mediterranean intermingle in this one dish to create a truly regional dish with touches of innovation and tones of exoticism. Serve this with a good bottle of Provencal wine for an authentic Mediterranean experience. A cold glass of dry white wine such as Bergerac Sec winewill also pair perfectly with the bass.
2 bass (1.76 lbs.)
2 red peppers
4 red tomatoes
1 small basil bouquet
1 onion, garlic, shallots, basil
1 small thyme bouquet
pure cold-pressed olive oil
Remove the skin of an eggplant with a peeler; reserve the peelings for the decoration. Cut peels en julienne (into very thin, long strips). Fry in a pan. Cut the other eggplants in half and place the halves cut side up on a piece of foil. Sprinkle the eggplant with olive oil and let it sit until the oil is well soaked into the vegetable. Wrap the eggplant in the foil and bake in a 300 degrees F. oven for about 35 minutes.
Mince an onion. Remove the skin from a red pepper and dice. Peel and mince some garlic. Remove the meat from the baked eggplant and puree the ingredients in the blender to make eggplant caviar.
Dice a tomato. Cut another tomato into round slices. Season the round tomato slices. Wait until the olive oil is very hot in the pan then gently cook the round slices of tomatoes in the oil. Place the diced tomatoes in the boiling oil to sear them. Season with freshly ground pepper, salt, and basil. Drain.
Season the bass with pepper and sea salt. Add some butter to a pan and heat. When it is foamy, cook the bass in it, cooking it ¾ of the time with the skin side down. Cook for 3 minutes with the skin side up.
To make the sauce, mix the butter with some water. This is called beurre monté. Add a little olive oil (about ¾ olive oil for ¼ butter). Mix well then add the chopped basil, thyme, and rosemary.
To serve: Place the round tomato slices at the bottom of the dish. Scoop up some of the eggplant caviar (eggplant puree) and place these on the plate. Place the diced tomatoes on top. Arrange the bass on top of this. Add some sauce and top with the fried eggplant skins. Add a small basil leaf for decoration.