Fillets of dorade with artichokes barigoule, cassoulet of haricots blancs and artichoke broth – by Simon Rogan
INGREDIENTS
(serves six)
6 fillets of dorade(about 200g each)
A little olive oil
20g unsalted butter
16 baby globe artichokes
For barigoule liquor 200ml olive oil
1 onion, diced
2 carrots, diced
10 cloves garlic, peeled
½ fennel bulb, diced
1 celery stalk, diced
300ml white wine
For the bouquet garni 12 basil leaves
3 sprigs thyme
3 bay leaves
4tsp coriander seed
4tsp black peppercorn
1½ litres water
For the haricot blanc
250g soaked haricot beans
1 carrot, peeled
1 onion
2 sprigs parsley
1 stalk celery
1 sprig thyme
3 sage leaves
Chicken stock
Extra chopped parsley
For the artichoke broth
A little olive oil
50g shallots, sliced
1 sprig of thyme
1 bay leaf
4 crushed peppercorns
½ garlic clove, chopped
30g chopped fennel
2 cooked artichokes, dried
25g Parma ham
150ml white wine
150ml barigoule stock
200ml chicken stock
To garnish
Some baby onions
Girolles
Basil oil
METHOD
For the barigoule liquor, heat the olive oil in a pan and gently cook the onion, garlic and carrots for about five minutes.
Add the fennel and celery, white wine, bouquet garni and water and simmer for one hour. Strain and then cook the baby artichokes in the liquor untiltender.
Meanwhile, combine the haricots blancs, carrots, onion, parsley, celery, thyme, sage and chicken stock, cover and cook until tender. Take out all the vegetables and aromats from the haricots blancs and drain. Reduce the cooking liquor to light syrup and re-add the beans, seasoning and chopped parsley.
To make the artichoke broth, heat a little olive oil in a pan, sweat shallots, thyme, bay leaf, peppercorns, garlic, fennel, artichokes and Parma ham. Deglaze with white wine, reduce by half, add 150ml of barigoule stock from the baby artichokes and the reduced chicken stock, liquidise and pass through chinois.
Heat a non-stick frying pan with a little oil and the butter and sauté the dorade on either side for three to four minutes.
Place a spoonful of beans in the centre of a dinner plate, place the dorade on top. Drizzle some basil oil around the plate then arrange four artichokes cut in halfway lengths around it.
Add a little butter and seasoning to the sauce and blitz with a hand blender. Spoon some broth over each of the artichokes and finish with some sautéd girolles and baby onions.
Simon Rogan
