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4.5/5 (4 votes)

Panfried Filet of Sea bass

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
  1. Large fillets of sea bass of 170g a piece
  2. 400g ratte potatoes
  3. 1 small courgette (zucchini)
  4. 1 clove of garlic, cored and crushed
  5. 10cl of meat glaze in which you will have mixed 2 fillets of anchovies and passed through a fine sieve.
  6. Olive oil
  7. salt and pepper
Panfried Filet of Sea bass
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1) Steam your potatoes and the courgette for about 15 minutes.
2) Test the doneness of you potatoes and peel them while still hot. Place them on a clean chopping board along with the courgette. Season with salt and pepper and 3 spoons of olive oil. Then, chop the lot into a coarse pure. Set aside in a small pot.
3) Just before serving your pan fried sea bass, gently heat up your pure and sauce. Heat up some olive oil in a non-stick frying pan and cook you well seasoned fish, 2 minutes on each sides.

At the centre of each plates, set a little bit of pure with a medium sized ring. Place the sea bass on the top of it and spoon a bit of sauce around the lot. Finish with a couple of leaves of basil on the top of the fish.

This dish is a bit on the expensive side, but it is well worth it!
credits photo : © Asfaux Patrick - A.F.Touch

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The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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