Seeteufel in Wine Broth

Ingredients

• 800 g sea bass fillet (skinless)
• 80 g red onions
• 1 Garlic clove
• 200 g celery stalks
• 200 g carrots
• 120 g green leeks
• 0.25 l Pinot Noir white autumn wine
• 0.125 l fish stock
• 1 tarragon sprig
• 1 thyme sprig
• white peppercorns
• Salt
• 1 bay leaf
• starch

Instructions

1. 1.

   Remove the last fine skin remnants from the sea bass. Cut the fish, depending on size into 4 or more pieces about 2 cm thick. The backbone of the fish can be easily cut through with a heavy knife. For the vegetables peel and finely slice the onion and garlic. Pull the strands from the celery stalks and cut diagonally into 2 cm pieces. Clean the leeks, remove the root ends, halve them and cut into about 10 cm pieces. In a dish place the sea bass slices with the vegetables, wine and fish stock. Add peppercorns, salt, herbs, tarragon, thyme, and bay leaf and marinate for 1–2 hours.

2. 2.

   Take the fish out of the marination. Heat the marinade in a saucepan over low flame and simmer for 6–8 minutes. Place the fish back and poach for another 4–5 minutes. Remove fish and vegetables from the pan and keep warm. Strain the stock and thicken with 1–2 teaspoons starch. Warm the fish and vegetables again briefly. Plate the fish with vegetables and sauce. Serve with herb noodles.