Gourmet Alsace > Gastronomy and Alsatian recipes > Recipes by Alsatian Chefs
Recipe suggested by Sébastien Buecher
Serves 4:
- 4 thick steaks of line-caught sea bass with skin
- ¼ litre veal gravy
- 100 g carrots
- butter
- 100 g celery
- 100 g celery sticks
- 150 g quinoa
- 1 litre chicken stock
- 4 slices of stale bread
- 1 bouquet chervil
- 1 bouquet dill
- 1 onion
- truffle in season
- 7 g parmesan
- salt
- pepper
- peanut oil
- olive oil
- 2 slices matured comté cheese
- 2 spicy chocolate balls
Preparing the recipe:
Boil the quinoa in salted water and leave it to cool and stand once it is cooked.
Finely dice the vegetables and braise them in butter, making sure they stay slightly crispy. Leave them to stand.
Cut croutons of about 1 x1 cm and fry them in butter until golden and drain them on kitchen towel.
Heat the veal gravy with the spicy chocolate and at the same time, cook the sea bass steaks skin side down, leaving them pink in the middle. Finely chop the onion and fry lightly in butter with the vegetables, add the quinoa and bring up to temperature with the stock.
Place the comté on the croutons and place in the oven or under a grill.
Arrange the plate as on the photo. The sauce can be served in a sauce boat or packed in cling film.
Informations :
Hôtel restaurant Auberge Frankenbourg
13
Rue du Général de Gaulle
67730 La Vancelle
Tél : +33 3 88 57 93 90
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