It is called the wolf in the Mediterranean, and the bar in the Atlantic. Head to Charente-Maritime to discover this fish that is highly prized by gourmets.
In the Atlantic Ocean, the bass dominates the sea waters. Beneath its lace of scales, its white flesh attracts the greatest chefs. South of La Rochelle (Charente-Maritime), bass fishermen go out to sea in the middle of the night. The bar is greedy: Kévin Chotard, fisherman, prepares more than 25 kg of cuttlefish for the bait. He fishes using a long green line, equipped with 1,600 hooks. At daybreak, he collects about sixty bars.
“Perfection”, according to starred chef Christopher Coutanceau
Christopher Coutanceau, starred chef, is seduced by its white and tender flesh. “We see that (this) fish is perfection”, he rejoices. He is preparing a sea bass with artichokes. Count for 10 people a bar, nine artichokes, herbs, blackberries, fleur de sel and pepper. After cutting, the sea bass is wrapped in plastic film and baked at 100°C for about ten minutes. To sublimate the fish, Christopher Coutanceau then adds pan-fried artichokes. Kévin Chotard, the fisherman, appreciates. “A work of art. I know I will remember that day all my life”he confides.
View comments
