Sea Bass on Vegetable Bed

Ingredients

• 200 g potatoes
• 200 g yellow carrots
• 2 yellow bell peppers
• 250 g yellow tomatoes
• butter
• Salt
• white pepper
• 500 ml vegetable stock
• 1 untreated orange
• 750 g sea bass fillet (ready to cook, skin removed)
• 1 stalk lemongrass
• 2 cm fresh ginger
• 1 untreated lime
• 1 Garlic clove
• 2 tbsp oil
• 1 tsp curry
• 150 ml unsweetened coconut milk
• Salt
• white pepper
• edible flowers (for garnish)

Instructions

1. 1.

   Peel, wash and cut the potatoes into sticks. Peel and cut the carrots lengthwise into sticks. Wash, trim and slice the bell peppers into strips. Wash and halve the tomatoes. Quickly sauté the pepper strips and tomatoes in butter, then set aside warm. Sauté the potatoes and carrots, season with salt and pepper, add vegetable stock and cook for about 12 minutes until al dente. Add the pepper strips and cook for another 3 minutes. Drain the vegetables in a sieve, keep warm, and reserve the liquid.

2. 2.

   Meanwhile wash the fish, pat dry and cut into four pieces. Clean the lemongrass and flatten its thick end. Peel and finely grate the ginger. Rinse the lime hot, zest it and squeeze out the juice. Mince the garlic and sauté it in hot oil until translucent. Add the lemongrass, ginger, curry and lime zest, cook briefly, then deglaze with coconut milk, orange and lime juices and the reserved vegetable broth. Season with salt and pepper and simmer for 5–8 minutes over medium heat. Reduce the heat and let the fish pieces cook in the sauce.

3. 3.

   Remove the fish from the sauce and keep warm. Pass the sauce through a new pot, bring to a boil and whisk with an immersion blender until frothy. Arrange the vegetables on plates, garnish with orange slices, drizzle with sauce, and place one sea bass fillet on top of each plate. Garnish with edible flowers as desired.