Recipe: Panfried Filet of Sea bass

Name: Filets de loup poêlés
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 portions
Ingredients: 4 escalopes de loup (Loup pour la Méditerranéeet Bar pour l'Atlantique) de 170 g environ400 g de pomme de terre rattes (ou bintjes)1 petite courgette1 gousse d'ail dégermée, écrasée et hachée10 cl de jus de viande (préparé) mixé avec 2 filets d'anchois à l'huile puis passé au chinoishuile d'olivessel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 4.5/5 (4 reviews) Fishes

Prep 5 min

Cook 30 min

Total 35 min

Servings 4 serv.

Ingredients for 4 servings

4 Large fillets of sea bass of 170g a piece
400g ratte potatoes
1 small courgette (zucchini)
1 clove of garlic, cored and crushed
10cl of meat glaze in which you will have mixed 2 fillets of anchovies and passed through a fine sieve.

Olive oilsalt and pepper

Step-by-step directions

1- Steam your potatoes and the courgette for about 15 minutes.

2- Test the doneness of you potatoes and peel them while still hot. Place them on a clean chopping board along with the courgette. Season with salt and pepper and 3 spoons of olive oil. Then, chop the lot into a coarse pure. Set aside in a small pot.

3- Just before serving your pan fried sea bass, gently heat up your pure and sauce. Heat up some olive oil in a non-stick frying pan and cook you well seasoned fish, 2 minutes on each sides.

Arrangement

At the centre of each plates, set a little bit of pure with a medium sized ring. Place the sea bass on the top of it and spoon a bit of sauce around the lot. Finish with a couple of leaves of basil on the top of the fish.

This dish is a bit on the expensive side, but it is well worth it!

Rattes du touquet Loup Escalope