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A hint of citrus and a delicious puree make this recipe for Sea bass fillets with candied orange sauce a delicious dish.
Ingredients for 4 persons :
- 20 g semi-salted butter
- 4 sea bass fillets of 130 g each
- Fleur de sel, freshly ground pepper
For the zucchini and potato mash:
- 2 courgettes
- 3 potatoes cooked in water
- 40 g semi-salted butter
- Salt, freshly ground pepper
For the candied orange sauce:
- 2 shallots
- 30 cl of fish stock
- 10 cl of dry white wine
- 1 tbsp. chopped candied orange
- 10 cl of whole liquid cream
- 1 tbsp. teaspoon of turmeric
- 20 g semi-salted butter
Sea bass fillets, candied orange sauce
Prepare the candied orange sauce:
- Peel, wash and chop the shallots.
- Reduce the stock by half with the white wine. Add the shallots and candied orange. Stir in the cream, reduce again until the sauce coats the back of a spoon. Mix and filter.
- Add the turmeric and whip the butter sauce. Filter and keep the sauce warm in a double boiler.
Prepare the zucchini and potato puree:
- Wash and cut the courgettes into pieces, without peeling them.
- In a saucepan, once the water boils, add 2 handfuls of coarse salt. Add the zucchini and cook for about 10 minutes. They should be cooked but remain slightly firm.
- Drain and pass the zucchini in a potato masher or in a blender according to the desired texture. Drain off excess water.
- Add the hot potatoes, the butter, mix, season with salt and pepper.
- In a frying pan, melt the butter and cook the fish fillets.
Season with fleur de sel and pepper.
- In 4 plates, arrange the vegetable purée in a circle, arrange the sea bass fillets and pour a bead of sauce. Serve the rest of the sauce in a gravy boat and enjoy hot.
On the cellar side, wine to accompany the bar
Slightly pasty and fibrous, the flesh of the seabass is especially appreciated for its delicate aromas which require subtle preparations to be enhanced. That’s why here the fish is just accompanied by the sauce without bathing in it so that the orange and turmeric notes just underline those of the fillets.
You can choose to add a little freshness to this very gentle preparation with an Entre Deux Mers which, with its citrus notes and its touch of acidity, will play this role without disturbing the balance of the dish too much.
But if you want a wine that sticks as closely as possible to the preparation, the nuances of candied orange and spices and the roundness of a white Collioure will make it a partner of choice.
Recipe: A. Beauvais, Photo: F. Hamel