Sea Bass with Green Puree

Serves 1
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Directions

  1. 1Fillet the sea bass.
  2. 2Fillet the sea bass.
  3. 3Fillet the sea bass.
  4. 4Blend parsley, white bread, blanched almonds, salt, and butter until smooth to prepare the gremolata.
  5. 5Blend parsley, white bread, blanched almonds, salt, and butter until smooth to prepare the gremolata.
  6. 6Blend parsley, white bread, blanched almonds, salt, and butter until smooth to prepare the gremolata.
  7. 7Transfer everything to parchment paper, cover with a second sheet, and roll out to a thickness of about 2–3 mm.
  8. 8Transfer everything to parchment paper, cover with a second sheet, and roll out to a thickness of about 2–3 mm.
  9. 9Transfer everything to parchment paper, cover with a second sheet, and roll out to a thickness of about 2–3 mm.
  10. 10Place in the freezer.
  11. 11Place in the freezer.
  12. 12Place in the freezer.
  13. 13Clean the asparagus, trim the ends and chop the main part.
  14. 14Clean the asparagus, trim the ends and chop the main part.
  15. 15Clean the asparagus, trim the ends and chop the main part.
  16. 16Distribute the vegetables into different bowls and add fresh peas to each.
  17. 17Distribute the vegetables into different bowls and add fresh peas to each.
  18. 18Distribute the vegetables into different bowls and add fresh peas to each.
  19. 19Add olive oil, parsley stems, chopped shallots, and garlic to a saucepan, along with lemon zest, chili pepper, and black peppercorns to prepare the sauce.
  20. 20Add olive oil, parsley stems, chopped shallots, and garlic to a saucepan, along with lemon zest, chili pepper, and black peppercorns to prepare the sauce.
  21. 21Add olive oil, parsley stems, chopped shallots, and garlic to a saucepan, along with lemon zest, chili pepper, and black peppercorns to prepare the sauce.
  22. 22Add white wine and let it evaporate.
  23. 23Add white wine and let it evaporate.
  24. 24Add white wine and let it evaporate.
  25. 25Add heavy cream.
  26. 26Add heavy cream.
  27. 27Add heavy cream.
  28. 28Strain the sauce through a sieve.
  29. 29Strain the sauce through a sieve.
  30. 30Strain the sauce through a sieve.
  31. 31Return it to the heat and add butter.
  32. 32Return it to the heat and add butter.
  33. 33Return it to the heat and add butter.
  34. 34Boil the vegetables for the puree, then transfer them to a blender bowl, add salt and butter. Blend until creamy.
  35. 35Boil the vegetables for the puree, then transfer them to a blender bowl, add salt and butter. Blend until creamy.
  36. 36Boil the vegetables for the puree, then transfer them to a blender bowl, add salt and butter. Blend until creamy.
  37. 37Boil another batch of vegetables for a couple of minutes and transfer them to cold water with ice.
  38. 38Boil another batch of vegetables for a couple of minutes and transfer them to cold water with ice.
  39. 39Boil another batch of vegetables for a couple of minutes and transfer them to cold water with ice.
  40. 40Sauté them in butter with garlic and season with salt.
  41. 41Sauté them in butter with garlic and season with salt.
  42. 42Sauté them in butter with garlic and season with salt.
  43. 43Take the gremolata out of the freezer and cut it to the size of the fillet.
  44. 44Take the gremolata out of the freezer and cut it to the size of the fillet.
  45. 45Take the gremolata out of the freezer and cut it to the size of the fillet.
  46. 46Place the fish fillet on a baking sheet greased with olive oil, top with the gremolata, and bake in the oven for 10 minutes at 180°C (356°F).
  47. 47Place the fish fillet on a baking sheet greased with olive oil, top with the gremolata, and bake in the oven for 10 minutes at 180°C (356°F).
  48. 48Place the fish fillet on a baking sheet greased with olive oil, top with the gremolata, and bake in the oven for 10 minutes at 180°C (356°F).
  49. 49Serve the fish on a bed of green puree with al dente vegetables drizzled with plum sauce and parsley oil.
  50. 50Serve the fish on a bed of green puree with al dente vegetables drizzled with plum sauce and parsley oil.
  51. 51Serve the fish on a bed of green puree with al dente vegetables drizzled with plum sauce and parsley oil.

Ingredients

  • sea bass
  • sea bass
  • sea bass
  • olive oil
  • olive oil
  • olive oil
  • parsley oil
  • parsley oil
  • parsley oil
  • parsley
  • parsley
  • parsley
  • white bread
  • white bread
  • white bread
  • blanched almonds
  • blanched almonds
  • blanched almonds
  • salt
  • salt
  • salt
  • butter
  • butter
  • butter
  • asparagus
  • asparagus
  • asparagus
  • peas
  • peas
  • peas
  • shallots
  • shallots
  • shallots
  • garlic
  • garlic
  • garlic
  • parsley stems
  • parsley stems
  • parsley stems
  • lemon zest
  • lemon zest
  • lemon zest
  • chili pepper
  • chili pepper
  • chili pepper
  • black pepper (whole)
  • black pepper (whole)
  • black pepper (whole)
  • white wine
  • white wine
  • white wine
  • heavy cream
  • heavy cream
  • heavy cream

Equipment

cutting boardknifeblenderparchment papersaucepansievebaking sheetovenpot