Œuf Cocotte

An egg baked in a ramekin with a spoon of cream and herbs until the white just sets around a still-runny yolk.

Ingredients

• 1 kg sea bass fillets
• 300g puff pastry
• 2 tbsp sliced shallots
• 2 tsp grated nutmeg
• 2 tbsp extra-virgin olive oil
• 1 cup pearl onions, sliced
• a handful of fresh chervil, chopped
• a drizzle of cognac
• 2 cups beef stock

Instructions

1. 1

   Gather and prep the puff pastry and sea bass fillets, measuring everything out so it is ready to go.

2. 2

   Heat extra-virgin olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced leeks and ripe tomatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the sea bass fillets, season with cracked black peppercorns, and cook until just done, about 12 mins.

5. 5

   Warm the puff pastry alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the puff pastry and spoon the cooked mixture over the top.

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