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Sea Bass with Seasonal Vegetables

Courtesy of Christian Morisset at the restaurant Le figuier de Saint Esprit

Ingredients:

400g sea bass per person
Olive oil, salt, pepper
1 pumpkin
1 rutabaga (aka swede)
1 bunch mangold
1 white radish
1 celeriac
1 bunch of fresh coriander

Basil sauce

Method

Cut the winter vegetables into thin slices and place in separate saucepans with a little water and olive oil, sauté for just a few minutes. Add salt, pepper and coriander.

Filet the sea bass, season with salt and pepper and drizzle olive oil over the top. Lay it on greaseproof paper cook on a ceramic burner for around 8 minutes, turning occasionally.

Arrange the fish and the vegetables on a plate, add the juice from the vegetables and the basil sauce.

Bon appetit!

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