John Myers
Ingredients for 4 servings:
- 800 g fish fillet(s) (sea bass fillet), boned
- 4 bay leaves
- 100 g shallot(s), chopped
- salt and pepper
- olive oil
- 1 large lemon(s)
- 200 ml fish stock
- 100 g carrot(s)
- 100 g yellow beetroot
- 100 g fennel
- 2 large tomatoes, blanched, peeled
- 100 ml white wine
- n. B. saffron threads
- 50 g butter
- 750 g potatoes
- 250 g celery
- 8 tbsp vegetable broth
- 120 g beans (broad beans) fresh
- 50 g butter
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
Boil the potatoes with their skins on, peel, and mash them. Peel and finely chop the celery, cook in vegetable stock until soft, and then mash them. Combine both ingredients, stir in a little olive oil until smooth, mix with the bay leaves and shallots, and season with salt and pepper. Simmer the fish stock with the sliced carrots, beets, fennel, and tomatoes for 10 minutes. Add the white wine and strain the stock after 2 minutes. Garnish with saffron threads and mount with 50g of cold butter. Season the sea bass fillets with salt, pepper, and lemon juice. Brown them in a little olive oil in a pan. Cook in the oven at 180°C for 6-7 minutes. Remove the broad beans from their pods, blanch them, and toss them in 50g of butter.
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