Grilled Sea Bass with Puree and Mustard Sauce
Grilled sea bass with puree and mustard sauce is a recipe with fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g waxy potatoes
- Salt
- 1 stalk leeks
- 300 ml heavy cream
- 3 tbsp Dijon mustard
- 1 tsp instant chicken broth
- Salt
- pepper (ground)
- 4 sea bass fillets (boneless, about 100 g each)
- flour (for dusting)
- 6 tbsp Olive oil
- Nutmeg (freshly grated)
- chives sprigs (for garnish)
Instructions
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1.
Peel the potatoes, quarter them and boil in salted water for 20–25 minutes until tender. Meanwhile, trim the leeks, slice into thin rings and rinse thoroughly under running water; blanch in boiling salted water for 2–3 minutes and then drain.
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2.
Heat 200 ml cream, mustard and chicken broth in a small saucepan to make a mustard sauce; season with salt and pepper. Pat the sea bass fillets dry with paper towels. Split each fillet in half, season with salt and pepper, and dust lightly with flour. Warm the remaining cream with 3 tbsp olive oil. Mash the potatoes into a puree, fold in the warm olive‑oil‑cream mixture, and season with salt and nutmeg. Add the leeks, stir, and keep warm.
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3.
Heat the remaining olive oil in a pan and sear the sea bass fillets on all sides for a total of 4–5 minutes. Spread the potato‑leek puree as a bed in the center of plates, place the sea bass on top, and drizzle with mustard sauce. Garnish with chives sprigs and serve hot.
