CookEat Recipe
Sheepshead Chambord
Whole sheepshead cooked under buttered paper with tomato and demi-glace, finished with shrimp, scallops, oysters, mushrooms and truffle, with golden heart-shaped croutons.
Method
Steps
Step 1
Heat a conventional oven to 180°C. Have a fishmonger scale, gut, remove the gills and neatly trim the same whole fresh sheepshead that weighed three pounds before this preparation, keeping its head and tail. Use the food fish Archosargus probatocephalus. Wipe it dry and lay it in a large hob- and oven-safe stainless-steel sautoire.
Step 2
Finely crush dry Spanish saffron threads before measuring one saltspoon. Season the fish with this saffron, one tablespoon of salt and half a teaspoon of ground white pepper. Measure one gill of finished Tomato Sauce, half a pint of finished demi-glace and one gill of dry red Bordeaux-style wine.
Step 3
Loosen the measured demi-glace with a little hot unsalted White Broth prepared with veal bones and aromatics only. If the demi-glace was refrigerated or thawed, bring this diluted portion to a full rolling boil while stirring and check that it reaches at least 74°C. Add the wine, measured Tomato Sauce and loosened demi-glace to the fish pan. Cover the fish with lightly buttered food-baking parchment rated for the oven temperature, keeping the paper inside the pan rim and away from the hob flame.
Step 4
Bring the pan liquid to a boil on the hob and cook for about ten minutes. Transfer the pan, still covered only with its paper, to the oven for about ten minutes as a guide.
Step 5
Have six fresh raw shrimp cleaned, peeled and deveined while keeping each body whole. Prepare six small fresh mushroom caps, twelve small whole raw scallop meats, six large freshly shucked raw oysters free of shell fragments and six very thin slices of fresh black culinary truffle. Carefully draw the pan out, lift the paper and add all these ingredients to the pan. Replace the paper and bake for about fifteen minutes as a guide. Continue as needed until the thickest fish flesh reaches at least 70°C away from bone and the centre of every shrimp, scallop and oyster reaches at least 74°C, using a thin-tip thermometer.
Step 6
Lift the whole fish with two skimmers onto a large hot serving dish and keep it warm. Put the pan back on the hob and boil its gravy and all the added garnish for about ten minutes. Add the half ounce of butter and stir gently with a wooden spoon until it melts.
Step 7
Pour all this same gravy and garnish over the fish. Sprinkle with one teaspoon of freshly chopped parsley.
Step 8
Arrange six finished golden heart-shaped bread croutons around the fish and serve hot.
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