Sea bass in a crust Koulibiac style with Bayaldi eggplant
Preparation time: dough 3 hours + 1 hour preparation
Ease of preparation is difficult
Preheat oven to 350 degrees Fahrenheit
Yield: 4 portions
Ingredients
Dough
- 20 grams yeast
- 120 millilitres water
- 400 grams flour
- 5 grams sugar
- 10 grams salt
- 2 eggs
- 40 millilitres oil
- 700 grams to 800 grams sea-bass, filleted
Stuffing
- 150 grams Italian rice, cooked
- 1 shallot
- 120 grams mushrooms
- 10 grams butter
- 10 grams parsley
- ½ tablespoon tarragon
- 180 grams onions
- 2 hardboiled eggs
Beurre blanc Sauce
- 3 shallots
- 100 millilitres white wine
- 20 millilitres white vinegar
- 200 grams butter
Bayaldi Eggplants
- 2 tomatoes
- 2 eggplants
- salt
- pepper
- cayenne pepper
- 2 zucchinis
- 2 cloves of garlic
- 5 teaspoons basil
- 20 grams breadcrumbs
- 100 millilitres olive oil
- coarse salt
Directions
- Put yeast in warm water.
- Make a well with the dry ingredients, add eggs and yeast and water mixture. Incorporate dry ingredients into the mixture until a soft dough ball is obtained. Knead dough until elastic, add oil and let rest until doubled in volume in a warm place.
- Dress the sea-bass, cut them into little escalopes (thin, flattened slices) sear in butter and let cool.
- Cook the rice and cool.
- Make a duxelle: finely chop shallots and mushrooms, sauté in butter until mixture is dry, add parsley and tarragon.
- Finely chop onions and sweat, allow to cool.
- Hard boil the eggs.
- Roll the dough out into a square.
- Garnish the square in layers with: the rice, the seabass escalopes, the eggs, the duxelle, fresh herbs, the onions, and finish with a layer of rice.
- Moisten lightly the sides of the dough with egg wash, wrap the garniture.
- Brush with eggwash and put the koulibiac on a baking dish, upside down, seal on bottom.
- Let rest 25 minutes in a warm place.
- Brush koulibiac with egg-wash.
- Make a small hole in the pastry to allow steam to escape.
- Cook at 350 degrees for 45 minutes.
Make the beurre blanc to serve over finished dish:
- Chop shallots, put in pot with white wine and vinegar.
- Cook over medium heat until reduced by half.
- Gradually whisk in butter, until a creamy texture is obtained.
To prepare the tians of eggplant:
- Peel the tomatoes and cut into rounds.
- Cut the eggplant into rounds, season with salt pepper and cayenne to taste, and fry.
- Cut the zucchini into rounds.
- In the circle mould, put tomatoes first season with salt, pepper and cayenne to taste, then finely chopped garlic, fresh basil, and add a soupspoon of bread crumbs.
- Then, using the eggplant and tomato slices, make another layer in which the tomato and eggplant slices overlap one another.
- Add more breadcrumbs, olive oil and bake in the oven 10 minutes at the same temperature as the sea-bass dish (350 degrees Fahrenheit).
- At the last minute, season and sauté the zucchinis, remove the circle and finish with a layer of zucchinis.