Fish / shellfish

Roasted sea bass with sorrel cream


Here's a recipe worth checking out with this roasted sea bass with sorrel cream.

Ingredients for 4 persons :

  • 2 unshelled sea bass fillets (250 g each)
  • 250 g of coarse salt
  • 1 tbsp. 1/2 teaspoon satay (Japanese spice)

Sorrel cream

  • 100 g ofsorrel fresh
  • 30 cl of heavy cream
  • Salt pepper

Garnish

  • 400 g of potatoes of the same size (variety: grenaille)
  • 8 small spring onions
  • 8 Cherry tomatoes
  • 80 g of sea salt butter
  • salt pepper

Read also: health benefits and virtues of sorrel

Roasted sea bass with sorrel cream

- Cut the fish fillets in half.

- In a dish, place a bed of coarse salt, place the fillets on top, skin side down, and sprinkle with satay.

For the sorrel cream:

- Remove the midribs from the sorrel. Wash the leaves and cut them into strips.

- In a sauté pan, place the cream, bring to the boil and reduce.

Season. Add the sorrel leaves, bring to a boil again and remove from the heat.

- Preheat the oven to 210 ° C (th. 7).

For garnish :

- Wash and brush the potatoes, place them in a pot of cold water and bring to the boil for 10 minutes.

- Peel and finely cut the onions into strips.

- Cut the cherry tomatoes in half.

- In a frying pan, melt the butter, color the precooked potatoes, add the onions and tomatoes.

- Bake the fish for 5 to 6 minutes (depending on the thickness of the fillets).

- Arrange the fish and vegetables on a hot plate, place a string of sorrel cream.

Chef's BBA

- The + dairy products: the cream softens the acidity of the sorrel.

- Good to know: cooking on a bed of coarse salt is low-calorie cooking, it has the particularity of not drying out.

Photo: C. Herlédan

Video: Seabass with Pepper Sauce - Gordon Ramsay (October 2020).