Roasted sea bass with saffron sauce

60 min
Type of dish: Fish
Cuisine type: Basque cuisine
Allergens
Fish
Fish
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Bass 2.0 kg
Garlic, bulb 2.0 ud
Parsley 0.015 g
Fumet 1.0 l
Saffron 0.5 g
Cream 0.2 l
Butter 0.2 kg
Cauliflower 0.5 kg
Potatoes 0.05 kg
Green pepper 0.25 kg
Carrots 0.1 kg
Chives 10.0 g
Table salt 3.0 g
Onion 0.067 kg
Green leek 0.667 ud
Parsley 0.001 g
Fish heads and bones 0.267 kg
Water 1.0 l
Elaboration

For the sea bass:

  • Clean the sea bass and ration it by removing supreme cuts with 180 g of skin.

For the sauce:

  • Cut garlic and parsley into brunoise to make a refried sauce.
  • Reduce a litre of fumet until you have a quarter of a litre. Then, prepare an infusion of saffron in the fumet, strain and mix it with xantan, cream and butter.

For the garnish:

  • Vegetable millefeuille
  • Cook the cauliflower in milk with potatoes. Drain and then puree the cooked cauliflower and potatoes. Add salt to the puree and refine it with some butter.
  • Cook some small cauliflower florets.
  • Separately cook baker’s potatoes (sliced roasted potatoes), mushrooms and courgettes rings, peeled and roasted green and red pepper rings.
  • Arrange a "millefeuille" with these vegetables in layers in a plating ring.

For decoration:

SET UP

  • Mark the supreme cut and oven bake.
  • When you take the fish out of the oven, sprinkle over some warm olive oil, garlic and parsley chopped into brunoise (fried garlic oil).
  • Heat the "millefeuilles" of vegetables in the oven while the sea bass finishes off grilling.
  • Reheat the cauliflower florets in butter over very low heat.
  • Add the saffron sauce to the base of the plate, place the sea bass on top of the sauce.
  • Place some cauliflower puree on the border and a vegetable millefeuille next to the sea bass. Add some small pieces of cauliflower.
  • Finally, decorate with finely chopped chives and the fried carrot.
Nutritional information (1 portion)
Fiber 14.07 g
Saturates 31.87 g
Monounsaturated fatty acids 25.18 g
Polyunsaturated fatty acids 4.92 g
Cholesterol 333.69 mg
Calcium 453.24 mg
Iron 8.61 mg
Zinc 4.01 mg
Vitamin A 1004.84 ug
Vitamin C 203.4 g
Folic acid 300.94 ug
Salt (Sodium) 778.3 mg
Sugars 35.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.