John Myers
Roasted Sea Bass with Mashed Beans and Orange-thyme Stock
The perfect roasted sea bass with mashed beans and orange-thyme stock recipe with a picture and simple step-by-step instructions.
- 300 g Bean kernels white
- 100 ml Vegetable broth
- 100 ml Whipped cream
- 5 Pc. Sprigs of thyme
- 1 tbsp Thyme leaves
- 3 Pc. Garlic cloves
- 8 tbsp Olive oil
- Salt and pepper
- 1 Pc. Organic orange
- 6 Pc. Pancetta belly bacon slices
- 4 Pc. Sea bass fillet
- 6 tbsp Oil
- 2 Pc. Rosemary sprigs
- 200 ml Freshly squeezed orange juice
- 75 g Butter
- Soak the beans in water overnight and cook the next day with 2 sprigs of thyme and 1 clove of garlic for about 1 hour (without salt!).
- Drain and puree 2/3 of the beans with the cream and stock. Season well with salt and pepper. Salt the remaining beans and keep them warm.
- Wash the orange and peel it very thinly (if possible without white skin) and cut into very fine strips.
- Fry the pancetta in a little bacon until crispy and keep warm in the 100 degree oven.
- Fry the fish on the skin with the remaining thyme sprigs, rosemary and garlic in the oil for about 2-3 minutes, season with salt and pepper, turn briefly, remove and keep warm in the oven.
- Deglaze the roast with orange juice, add the orange peel and thyme leaves and reduce to a good 100 ml. Add butter and remove from the fire.
- To serve, first serve the bean puree, then the beans, fish and pancetta broken into pieces and drizzle with 2-3 tablespoons of stock.
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