Sea bass with celery and mushroom vegetable

Ingredients

• 1200 g pre‑cooked sea bass (1 pre‑cooked sea bass)
• Salt
• freshly ground pepper
• 2 shallots
• 1 bunch flat parsley
• 1 bay leaf
• 1 tsp allspice berries
• 125 ml dry white wine
• 200 g leeks
• 1 small stalk celery
• 2 tbsp butter
• 1 tsp flour
• 150 g crème fraîche
• a splash lemon juice
• 1 egg yolk

Instructions

1. 1.

   Rinse the sea bass under running water and pat dry. Season with salt and pepper. Peel and quarter the shallots. Rinse and shake off excess water from the parsley. Place the shallots, parsley, bay leaf, and allspice berries inside the fish cavity.

2. 2.

   Lay the fish on aluminum foil. Pour wine over it, seal the foil tightly, and bake in a preheated oven (electric stove: 200 °C, gas stove: level 3) for 30–40 minutes on the middle rack.

3. 3.

   Meanwhile, clean, wash, and cut the vegetables into small pieces.

4. 4.

   Heat half the butter in a pan and cook the vegetables there for about 10 minutes over low heat with the lid on. Season with salt and pepper. Remove the fish from the foil. Strain the liquid through a sieve and collect it.

5. 5.

   Heat the remaining fat. Briefly sauté flour in it, then deglaze with the fish liquid while stirring constantly. Bring to a boil. Stir in crème fraîche and lemon juice; season sauce with salt and pepper. Whisk egg yolk into a bit of sauce until smooth. Remove sauce from heat and fold in the rest of the yolk. Do not cook further. Serve the sauce together with the vegetables and fish.