Sea Bass with Herb Purée

Ingredients

• 200 g mixed herbs (e.g., chervil, parsley, dill, basil)
• Salt
• 1 onion
• 2 tbsp butter
• 2 tbsp flour
• 400 ml whipping cream
• 2 egg yolks
• 2 tbsp freshly grated Parmesan
• Nutmeg (freshly grated)
• 1 onion
• 1 tbsp butter
• 100 ml dry white wine
• 100 ml whipping cream
• 2 tbsp coarse mustard
• Salt
• 4 sea bass medallions (about 140 g each)
• Salt
• pepper (ground)
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Step 1: Rinse the herbs, pat dry and blanch briefly in salted water. Shock, drain, and roughly chop.

2. 2.

   Step 2 and 3: Preheat oven to 180°C (350°F) with fan and top heat. Peel and finely dice one onion. Sauté in hot butter until translucent. Stir in flour. Add the herbs and pour in cream. Simmer for about 5 minutes until thickened. Remove from heat, whisk in egg yolks and Parmesan, season with salt and nutmeg.

3. 3.

   Step 4: Pour the mixture into a shallow baking dish and smooth the top. Bake for approximately 20 minutes.

4. 4.

   Step 5 and 6: For the sauce, peel and halve one onion, slice into strips. Sauté in hot butter until golden brown. Deglaze with wine and simmer about 5 minutes. Add cream, puree finely, then simmer another 5 minutes to a slightly creamy consistency. Stir in mustard and season with salt.

5. 5.

   Step 7: Rinse the sea bass, pat dry, season with salt and pepper, and sear on both sides in hot oil for 5-6 minutes until golden brown.

6. 6.

   Final Step: Plate the purée, place the sea bass on top, drizzle a little sauce around it, and serve the remaining sauce separately.