Sea Bass in St Tropez
We are on charter this week, cruising the along the coast of France from Toulon to Monaco and today we arrive in St Tropez. It is a trip we have done a hundred times before but I always love coming to this beautiful town and so do the guests. It’s the place to be with glamorous celebrities, fast cars, designer boutiques, great night life, awesome restaurants and of course the beach clubs at Pampelone. It has its own special vibe.
Sadly we are working so unfortunately we don’t get to enjoy all St Tropez has to offer this time but for me there is still one treat for the day – the fish market, one of the best for yacht provisioning along this stretch of coast. Just around the corner from the tourism office is the Porte de la Poissonerie, a small covered fish market, that is open every morning. One side sells fish directly from the local fisherman and the other sells from retail sellers and importers. The vendors know the yacht chefs well and, if you get there early, can help with just about anything you need, giving advice and recommendations on the freshest and best fish that day.
Today the sea bass came highly recommended, so I think that might be tonight’s dinner !
SEA BASS WITH WILD MUSHROOMS
Serves 4
100g butter, softened 2 garlic cloves, minced 500g mixed wild mushrooms, shiitake, oyster or similar Sea bass fillets, skin on 3 tbsp soy sauce 3 tbsp sake fresh chives salt and pepper- Preheat the oven to 250C. Mix the garlic and butter in a small bowl and then place half the mixture in a large frying pan.
- On a high heat cook the mushrooms until tender and just starting to brown. Season with salt and pepper.
- Cut 4 squares of foil and spoon the mushroom mixture in to the center of each square. Place the sea bass fillets, skin side down, on top of each pile of mushrooms.
- Spread the remaining garlic butter over the fish and drizzle over the soy sauce and sake.
- Fold the foil into parcels, sealing the edges, and place them on a baking sheet.
- Bake for 15 minutes until the fish is just cooked. Transfer the fish to plates and spoon over the mushrooms. Sprinkle over chopped fresh chives.
Serve with rice and a nice glass of French Burgandy such as Joseph Drouhin Laforet Bourgogne Pinot Noir 2008
Enjoy xx
Adapted from a recipe by Nobuo Fukuda, Food & Wine Magazine
sounds a fantastic fish course , one of my favourite types of fish , full of flavour , hope it goes well
marty
(head chef royal navy )