Roasted sea bass with saffron sauce

60 min
Type of dish: Fish
Cuisine type: Basque cuisine
Meses de temporada*: January, February, March, November, December
Allergens:
Fish
Fish
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of eggs
Traces of eggs
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Bass 1.4 kg
Garlic, bulb 2.0 ud
Fumet 1.0 l
Saffron 0.5 g
Cream 0.2 l
Butter 0.1 kg
Cauliflower 0.5 kg
Cabbage 0.3 kg
Carrots 0.2 kg
Chives 10.0 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:

  • Prepare a sauerkraut.
  • Cook some small cauliflower florets.

For decoration:

SET UP

  • Mark the supreme on the grill and finish it in the oven.
  • Remove the sea bass from the oven and sprinkle with a sauce of oil, garlic and parsley in brunoise.
  • Add the saffron sauce to the base of the dish and place the sea bass on the sauce.
  • Place a sauerkraut base and a cauliflower flower on it, decorating with the crispy squid ink.
  • Finally, decorate with finely chopped chives and turned carrots.
Nutritional information (1 portion)
Fiber 12.24 g
Saturates 20.15 g
Monounsaturated fatty acids 16.23 g
Polyunsaturated fatty acids 3.47 g
Cholesterol 217.62 mg
Calcium 284.93 mg
Iron 6.53 mg
Zinc 2.81 mg
Vitamin A 956.57 ug
Vitamin C 164.09 g
Folic acid 309.27 ug
Salt (Sodium) 503.16 mg
Sugars 26.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.