Pan Seared Fillet of Sea Bass
Ingredients you will need: Fillet of Bass recipe
- 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
- Salt and pepper
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.
The candied ginger is sold in supermarkets (Seeburger, radius crackers).
Prepare the sauce in advance and reheat in a double boiler.
White wine with good acidity to return the power of ginger (Champagne) or a fine and elegant white Burgundy (Chablis, Meursault, Macon).