Sea bass with shrimp

Ingredients

• 4 sea bass fillets (≈120 g)
• soft butter (for steaming basket)
• Salt
• Pepper
• 1 untreated lemon (juice and zest)
• 1 Shallot
• 3 tbsp butter
• 1 tbsp flour
• 200 ml dry white wine
• 100 ml fish stock
• 100 ml heavy cream
• 150 g North Sea shrimp (pre‑cooked)
• 1 tbsp freshly chopped dill
• chili flakes

Instructions

1. 1.

   Rinse the fillets, pat dry and roll them. Place in a greased steaming basket and season with salt and pepper. Drizzle with lemon juice and steam over hot water for 8–10 minutes covered.

2. 2.

   For the sauce peel and finely dice the shallot; sauté in 1 tbsp hot butter until translucent. Sprinkle flour, stir briefly, then deglaze with wine. Add stock and simmer gently for about 5 minutes. Puree with a hand blender, add cream, and let it thicken slightly. Stir in remaining butter and lemon zest, whisk to combine. Do not boil further. Fold in shrimp and dill, season with chili, lemon juice, salt, and pepper.

3. 3.

   Place the steamed sea bass on deep plates, pour the shrimp sauce over, and serve immediately.