Article contents of Sea bass on lemon mash with a bouillabaisse jus
Planning a special evening, but still haven’t found the perfect recipe? Luckily, Florian let us peer over his shoulder in the kitchen. Our tip? Sea bass on lemon mash with a bouillabaisse jus
Ingredients for bouillabaisse jus
- 200 g diced vegetables (leeks, carrots, celeriac, celery, fennel, tomatoes)
- 20 g chopped shallots
- 1 dl Noilly Prat
- 2 dl fish stock
- 2 tbsp olive oil
- Pinch of saffron / thyme / salt / pepper
Ingredients for lemon mash
- 400 g potatoes (floury)
- 1 x lemon (zest of whole lemon and juice of half)
- 3 tbsp olive oil
- Salt, pepper, nutmeg
Plus 4 sea bass fillets (approx. 180 g each)
- Finely dice the leek, carrot, celery, fennel and tomatoes.
- Chop the shallots and garlic.
- Peel the potatoes and chop into large pieces
- Briefly sauté the diced vegetables (apart from the tomatoes), shallots and garlic, and season to taste.
- Add the Noilly Prat and fish stock; leave to steep for 10 minutes.
- Add the thyme, tomatoes and saffron, bring to the boil and season to taste.
Lemon mash and sea bass
- Cook the potatoes in salted water until soft.
- Drain and roughly crush the potatoes with a fork.
- Add the lemon zest and juice and the olive oil; season to taste.
- Sauté the sea bass skin side down for about 3 to 5 minutes and then turn over and sear briefly.
Serve in a deep dish. Spoon in the lemon mash, pour the bouillabaisse jus around the outside and then place the fish on top. Garnish with herbs, such as fennel greens, chervil or dill to give the dish a delicate touch. En Güäte!