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Sea bass fillet on fondue of leeks and spicy sauce

Sea bass fillet on fondue of leeks and spicy sauce


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Here is a flavored recipe with sea bass fillet on a leek fondue and spicy sauce.

Ingredients for 4 persons :

  • 4 sea bass fillets of 130 g each (with skin)
  • 20 g butter
  • fleur de sel, freshly ground pepper

Spicy sauce

  • 30 cl of fish stock (or shellfish juice)
  • 10 cl of dry white wine
  • 2 shallots
  • 1 tsp. curry and turmeric
  • 10 cl of whole liquid cream
  • 20 g butter

Leek fondue

  • 2 whites of leeks
  • 30g butter
  • Salt, freshly ground pepper

Sea bass fillet on fondue of leeks and spicy sauce

For the spicy sauce :

- Peel, wash and chop the shallots.

- Reduce the stock by half with the white wine. Add the shallots.

Stir in the cream, reduce again until the sauce coats the back of a spoon. Add the spices and whip the butter sauce. Filter

and keep the sauce warm in a double boiler.

For the leek fondue:

- Remove the first leaves, wash and finely chop the leek whites. Steam them in butter for 10 to 15 minutes. Season.

- Preheat the oven to 180 ° C (th.6).

- Place the sea bass fillets on a buttered baking sheet. Season and cook for about 5 minutes.

- In 4 plates, arrange the leek fondue, top it with a fillet of sea bass. Distribute the spicy sauce previously emulsified using a mixer arm (so as to aerate the sauce). Sprinkle with fleur de sel and enjoy!

Words from the kitchen

Slice : cut into thin slices.

Steaming : gently cook a vegetable, covered, in its vegetation water with very little fat.

Whisk in butter : add very cold butter in small pieces to obtain a smooth sauce.

Reduce : evaporate a liquid to concentrate the flavor of a food by bringing it to a boil.

Recipe: T. Bryone, Photo: C. Herlédan


Video: The Best Sea Bass with Roasted Red Pepper Sauce (July 2022).


Comments:

  1. Nikolas

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  2. Alanzo

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  3. Avenall

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  4. Gardasho

    I'm finite, I apologize, but it doesn't quite come close to me. Can the variants still exist?

  5. Neill

    I envy those who watched it to the end.

  6. Gergo

    very interesting. THANKS.

  7. Mikagore

    This phrase is necessary just by the way

  8. Edgardo

    My opinion, the question is fully disclosed, the author tried, for which my bow to him!



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