Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
4 sea bass fillets, boneless
480 gr. of small potatoes
160 g of button mushrooms
100 gr of Cream of morel mushroom soup Côtes de Provence aix&terra
60 gr of liquid cream 35 %
20 g chervil
Salt - Pepper
Score the fillet of sea bass on the skin side. Keep in a cool place.
Wash and cut the grenailles in 2. Season (salt, pepper, olive oil) and put in the oven for 20 minutes at 180°C.
Prepare the sauce: Cream of morel mushroom soup Côtes de Provence aix&terra and Liquid Cream 35 %. Heat, but stop before boiling. Store in a water bath.
Cut the mushrooms into quarters and fry them in a pan. Salt the sea bass fillets and sear them skin side down for about 4 minutes. If necessary, reheat the potatoes and mushrooms.
In a hot plate, pour a spoonful of sauce in the middle and place the fillet of sea bass on top. Garnish with the potatoes and mushrooms. Finish with a few chervil leaves.
For a herb-flavoured sea bass fillet, replace the Cream of morel mushroom soup Côtes de Provence aix&terra by the Cream of cep mushroom soup with organic tarragon aix&terra.
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