Pan Seared Fillet of Sea Bass

Pan Seared Fillet of Sea Bass

Nina L. Palmer

Today, I invite you to discover a Seared Fillet of Bass recipe that will surely have a hit with your friends because its originality, its flavor and simplicity. Ginger confit and fresh, hot and spicy flavor, just take over a traditional fish stock. You will get an exquisite result if you take the time to do it (30 minutes of cooking). The bass fillets are cooked on one side only (very simple) and accompanied by seasonal vegetables: spinach and chanterelles. So it’s a recipe light and fragrant sea Bass recipe, perfect for both your balance and your palate.

Ingredients you will need: Fillet of Bass recipe

4 persons:

  • 2 wild bass about 1 1/3 ( 600g)
  • 3/4 ounce (20 g) of candied ginger
  • 2 3/4 (40 g of) fresh ginger
  • 1/2 cup (10 cl ) of white wine
  • 1 3/4 cup (40 cl) of fish stock
  • 3/4 cup (75 g) heavy cream
  • 2 1/2 table spoon (15 g ) coriander leaves
  • 1 3/4 lbs (800 g) spinach
  • 5 1/3 ounces (150 g) mushrooms
  • Olive oil
  • butter
  • Salt and pepper
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Instructions: Fillet of Bass recipe

Ask the fishmonger to fillet the fish. Keep the edges to make a fish stock, depending on the recipe here.
Peel and slice the ginger into small cubes.
In a skillet, heat a little oil. Sweat all the pieces of ginger. Deglaze with white wine and reduce by half. Add the fish stock. Bring to a boil and reduce by half. Strain the juice and discard the ginger. In the juice, add cream, bring to a boil and reduce until you can coat a spoon. Adjust seasoning with salt and pepper. Add the chopped coriander and ginger pieces.

Sort and stem the spinach. Bake in a large boiling water bath for several minutes. Drain thoroughly. In a skillet, heat a knob of butter. Sauté the spinach a few minutes and season.
Wash and sort the mushrooms. Cook for 40 seconds in boiling salted water. Drain. Saute a few minutes in a pan with a knob of butter. Season with salt and pepper.
In a skillet, heat a little oil and a knob of butter. When the butter foams, cook the seabass fillets skin side at medium-high heat until done (8 minutes). Cover if necessary.

These are:
The candied ginger is sold in supermarkets (Seeburger, radius crackers).

Tips:
Prepare the sauce in advance and reheat in a double boiler.

Wine suggestion:
White wine with good acidity to return the power of ginger (Champagne) or a fine and elegant white Burgundy (Chablis, Meursault, Macon).

 

Fillet of Bass with Spinach and Ginger Juice

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Pan Seared Fillet of Sea Bass