Going with the flow
Dining at Chez Moi is like eating at a good friend's home. It's cosy, intimate and comfortable, and there's no menu - the guests decide only how many courses they want. The man who decides what you're going to eat on any particular day at Chez Moi is Pierre Harmelle, an award-winning chef who has cooked at Michelin-starred restaurants throughout France, including La Chevre d'Or, Moulin de Mougins, La Closerie des Lilas, and La Colombe d'Or.
At his home, just a few minutes away from Chez Moi in Central's Arbuthnot House, he demonstrates this appetiser of rosace of seabass in barigoule Provencale.
Rosace of seabass in barigoule Provencale
2 fillets of seabass (about 600 grams)
4 tomatoes
100 grams shallots
1 bunch chervil
1 bunch chives
100 grams black olives
200ml extra virgin olive oil
2 tsp balsamic vinegar
Salt and black pepper
Step 1: Bring a pot of water to the boil, then blanch the tomatoes. Remove the skins, then cut three of the tomatoes in six pieces each and remove seeds. Cut the seabass across the grain into very thin slices.
Step 2: Prepare the vinaigrette: dice the remaining tomato. Mince shallots, chervil, chives and olives. Mix together with olive oil and balsamic vinegar.
Step 3: Dip each slice of seabass into the vinaigrette, then arrange on the plate in a flower pattern.
Step 4: Cook in the microwave for three to four minutes (or steam over boiling water), then arrange the tomatoes around the seabass. Drizzle with additional vinaigrette and serve immediately.
Harmelle suggests a Pouilly Fuisse Vielles Vignes with this dish.
