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Restaurants›Bistro de Margot›Filet De Loup De Mer À La Plancha, Barigoule D’artichaut À La Provençale, Beurre Blanc Recipe

Filet De Loup De Mer À La Plancha, Barigoule D’artichaut À La Provençale, Beurre Blanc Recipe

Inspired by Bistro de Margot

Time1h

Serves4

Pan seared Bronzino filet, artichoke “Barigoule”, beurre blanc

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Ingredients

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For the Fish

4 pieces Bronzino fillets

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

For the Barigoule d’Artichaut

4 pieces Artichokes

1 piece Carrot

1 piece Onion

2 pieces Garlic cloves

0.42 cup (100 ml) White wine

7/8 cup (200 ml) Vegetable broth

1 tsp Thyme

1 piece Bay leaf

to taste Celtic sea salt

to taste black pepper

For the Beurre Blanc

7.05 oz (200 g) Butter

2 pieces Shallots

5/8 cup (150 ml) White wine

3 3/8 tbsp (50 ml) Heavy cream

to taste Celtic sea salt

to taste White pepper

Method

Prepare the Barigoule d’Artichaut

Clean the Artichokes

Trim the artichokes, removing the tough outer leaves, and cut them into quarters.

Sauté Vegetables

In a large pan, heat olive oil over medium heat. Add diced onion, carrot, and minced garlic, and sauté until softened.

Cook Artichokes

Add the cleaned artichokes to the pan, along with white wine, vegetable broth, thyme, bay leaf, salt, and pepper. Cover and simmer for about 20 minutes, or until the artichokes are tender.

Make the Beurre Blanc

Prepare the Shallots

Finely chop the shallots and place them in a saucepan with white wine. Simmer until the liquid reduces by half.

Add Cream and Butter

Add heavy cream to the reduced wine. Gradually whisk in cold butter until the sauce is smooth and emulsified. Season with salt and white pepper to taste.

Cook the Fish

Sear the Bronzino

Heat olive oil in a skillet over medium-high heat. Season the Bronzino fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until the fish is cooked through.

Serve

Plating

On each plate, place a portion of the Barigoule d’Artichaut, top with the seared Bronzino fillet, and drizzle with Beurre Blanc. Serve immediately.