SEA BASS WITH WHITE WINE SAUCE & POMMES DUCHESSE
ELEGANCE ON YOUR PLATE
MADE WITH
Vanderhaegen Pommes Duchesse
To get started
White wine sauce
Sauté one shallot in a little butter until translucent. Deglaze with 150ml of white wine and reduce by half. Add 100ml fish stock and reduce slightly again. Pour in 100ml cream and thicken to sauce consistency. Remove from the heat and whisk in 100 g cold butter cubes until the sauce becomes glossy. Finish with a few drops of lemon juice, salt and pepper.
Pommes Duchesse
Preheat the oven or air fryer according to Vanderhaegen's instructions. Bake the pommes duchesse until golden brown and crisp.
Vegetables
Blanch the edamame beans for 2 to 3 minutes in salted water, then refresh with cold water. Season with salt and pepper.
To cook the sea bass
Pat the fillets dry and season with salt and pepper. Cook skin-side down in a mixture of butter and oil until the skin is crisp (3 to 4 minutes). Turn briefly and cook for a further 1 minute on the flesh side.
To serve
Spoon some white wine sauce onto the plate. Place the sea bass on top and drizzle with some extra sauce. Arrange the edamame around it. Finish with the pommes duchesse and, if desired, a few drops of leek oil or olive oil.
