lesson 4 rouget barbet servi entier gratine ala tapenade d'olives noire, royale oignon

royal oignon
onion ciselee
buter
suee
add chicken stoke
reduce
mix it in the mixer with egg yolk, eggs and cream
mole it and put it in a ban marie in the oven 100 for 35 mins

red fish

ebarbet ecillere clean the stomach cut and remove the bones without cuttting the fish

take the head and clean it and the bones rinse it
add olive oil in heat it then add the bones, fennel and anis stars then the garlic
add some water 20 mins
strain and reduce season it
mix parsley in the mixer with the fish sauce and half lemon
fill the fish with the tapenade
put olive oil in a pan and paper the oil again
heat it a bit on number 1
add the fish and dont over cook it