Sea Bass with Tarragon Mustard Sauce
This dish freshly pan‑cooked and refined with a delicate tarragon mustard sauce is pure elegant pleasure.
Ingredients
- 400 g vacuum‑sealed beetroot
- 2 Spring Onions
- 3 tbsp Maille (white wine vinegar)
- 1 tsp Maille (Dijon mustard original)
- 7 tbsp oil
- Salt
- Pepper
- sugar
- 200 g Basmati wild rice blend
- 600 g sea bass fillets (8 pieces)
- 8 thin slices Parma ham
- 50 ml dry white wine
- 100 g whipping cream
- 100 ml fish stock (or vegetable broth substitute)
- 1 tbsp light sauce thickener
- 2 tsp Maille (mustard with tarragon)
- 4 stalks tarragon
Instructions
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1.
Slice beetroot into thin strips, cut spring onions into thin rings. Whisk vinegar and mustard together, season with salt, pepper and a touch of sugar. Add 5 tbsp oil to the mixture. Combine spring onions, beetroot and vinaigrette, taste.
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2.
Cook rice in boiling salted water according to package instructions. Wrap each sea bass piece in a slice of Parma ham. Heat 2 tbsp oil. Brown fish parcels all around for about 2 minutes, then place them in an oven‑proof dish.
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3.
Bake in preheated oven (175 °C fan or 150 °C conventional) for 8–10 minutes. Deglaze the pan with wine, cream and fish stock, simmer for 3–4 minutes. Stir in sauce thickener, bring to a boil, then add Maille mustard with tarragon. Taste the sauce.
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4.
Finely chop the lower tarragon leaves. Mix chopped tarragon with rice. Plate rice, fish and sauce together, garnish with tarragon tips. Serve alongside beetroot salad.
