Fish / shellfish

Sea bass fillet on fondue of leeks and spicy sauce


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 (June 2021).