MEDIA SEA BASS WITH LEEK MASH AND BUTTER SAUCE
REFINED AND FESTIVE
MADE WITH
Vanderhaegen leek mash
TO GET STARTED
Prepare the mussels.
Sauté the shallot in a little butter. Add the mussels with a splash of white wine.
Cover and cook for 3 to 4 minutes until open. Remove the mussels from their shells and reserve the cooking liquid for the sauce.
Prepare the butter sauce.
Strain the mussel liquid into a small saucepan. Add white wine and fish stock, and reduce by half.
Whisk in cold butter cubes until the sauce thickens and becomes glossy. Season with lemon juice, salt and pepper.
Add a dash of cream for extra richness, if desired.
Leek rings
Blanch a few leek rings for a garnish. Leek rings can also be cooked in a microwave with a little olive oil, salt and pepper. Cover with cling film and cook for 1 to 2 minutes at 700w.
Fry the sea bass
Pat the fillets dry and season with salt and pepper. Fry skin-side down in butter and oil for 3 to 4 minutes, until the skin is crisp.
Turn and cook for a further 1 minute on the flesh side.
To serve
Spoon the butter sauce onto the plate. Place the sea bass on top and garnish with the leek rings, mussels and prawns.
Finish with drops of leek oil (or circles around the sauce) and a few fresh chives.
TIP
Experiment with how you plate everything on the dish. This way, you can quickly give your dish a different look.
Take inspiration from our plates.
