Panfried Filet of Sea bass
From the one star french chef Patrick Asfaux
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Cooking time :
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- Large fillets of sea bass of 170g a piece
- 400g ratte potatoes
- 1 small courgette (zucchini)
- 1 clove of garlic, cored and crushed
- 10cl of meat glaze in which you will have mixed 2 fillets of anchovies and passed through a fine sieve.
- Olive oil
- salt and pepper
Progression
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.
Arrangement
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!
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.
Arrangement
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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