John Myers
Sea Bass on Lobster Mashed Potatoes with Crustacean Sauce
The perfect sea bass on lobster mashed potatoes with crustacean sauce recipe with a picture and simple step-by-step instructions.
- 500 g Celeriac fresh
- 500 g Leek
- 500 g Carrots
- 2 Pc. Garlic cloves
- 120 g Shallots
- 1 kg Crawfish tail
- 2 tbsp Tomato paste
- 5 tbsp Olive oil
- 200 ml White wine
- 800 ml Veal stock
- 3 Pc. Bay leaves
- 80 g Bacon
- 0,5 bunch Fresh smooth parsley
- 600 g Potatoes
- 150 g Butter
- 100 g Creme fraiche Cheese
- 1 Splash Lemon juice
- 5 Pc. Sea bass fillet
- 1 tbsp Flour
- Clean and dice vegetables, onions and garlic. Bring plenty of water with half of the vegetables, onions and garlic to the boil in a saucepan. Salt. Add the lobster tails to the stock and let it stand. Pull the pot off the stove. Let cool, then remove the lobster meat from the shells and put in the fridge. Chop the shells a little and dry them in the oven at 100 degrees for about 50 minutes. Roast the skins in 4 tablespoons of oil, then roast the remaining vegetables, garlic and onions with 2 tablespoons of tomato paste. Deglaze with wine and pour on the veal stock. Add bay leaves and simmer for 45 minutes. Pour off the stock through a sieve and reduce to about half again.
- Peel and boil the potatoes and mash them into a puree. Heat about 50 grams of butter. Stir in the crème fraîche and stir in the mashed potatoes until smooth. Fry the bacon, finely chop the parsley, chop the lobster tails and fold everything into the puree. Season to taste with salt and pepper.
- Melt some butter in the pan for the crustacean sauce. Stir 1 tablespoon of flour in it until smooth and slowly add the stock while stirring, so that the sauce thickens a little. Add salt, pepper and a squeeze of lemon.
- Fry the prepared sea bass fillets in butter on the skin side until crispy. Then turn it over and let it steep for another 2 minutes.
- To serve, arrange the mashed potatoes with a ring in the center of the plate. Pour the sauce and place the fish fillet on top of the puree. Garnish with a little parsley.
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