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
Milk
Milk
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of eggs
Traces of eggs
Traces of gluten
Traces of gluten
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 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 13.94 g
Saturates 31.87 g
Monounsaturated fatty acids 25.18 g
Polyunsaturated fatty acids 4.92 g
Cholesterol 333.69 mg
Calcium 452.67 mg
Iron 8.57 mg
Zinc 3.99 mg
Vitamin A 1004.84 ug
Vitamin C 202.25 g
Folic acid 300.17 ug
Salt (Sodium) 777.85 mg
Sugars 35.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.