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For the Fish:

  • Sea bass 0.72 kg
  • Salt 2 g
  • Ground black pepper 2 g
  • Rapeseed oil 75 ml
  • Butter 75 g

For the Sauce:

  • Butter 25 g
  • Banana shallots 100 g
  • White wine 100 ml
  • Double cream 200 ml
  • Lemon juice 15 ml
  • Chives 30 g

To Serve the Dish:

  • Rocket 300 g
  1. For the Fish:

    • Season the fish with the salt and pepper.
    • Add the oil to a non-stick pan and heat.
    • Pan fry the Sea Bass skin side down first and then turn the fish when the skin is golden finish it cooking with a small amount of butter.
    • Remove the fish from the pan, reserve.
  2. For the Sauce:

    • Add the butter to the pan you have just cooked the fish in and then sauté the shallots until they are soft.
    • Add the white wine and reduce by 1/2, once the wine is reduced, add the cream and allow the sauce to simmer until desired consistency is reached.
    • Add the chopped chives and lemon juice to the sauce and season to taste.
  3. To Serve the Dish:

    • Place a small ball of rocket in the center of the plate, lay the fish over it and then spoon the sauce around the plate, serve immediately.
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For the Fish:

  • Sea bass 0.72 kg
  • Salt 2 g
  • Ground black pepper 2 g
  • Rapeseed oil 75 ml
  • MEADOWLAND Professional 250g 75 g

For the Sauce:

  • Banana shallots 100 g
  • White wine 100 ml
  • Lemon juice 15 ml
  • Chives 30 g
  • MEADOWLAND Double 1L 200 ml
  • MEADOWLAND Professional 250g 25 g

To Serve the Dish:

  • Rocket 300 g
  1. For the Fish:

    • Season the fish with the salt and pepper.
    • Add the oil to a non-stick pan and heat.
    • Pan fry the Sea Bass skin side down first and then when you turn it over add a small amount of Meadowland Professional and finish cooking the fish in the remaining heat.
    • Remove the fish from the pan, reserve and drain any excess oil from the pan.
  2. For the Sauce:

    • Add the butter to the pan you have just cooked the fish in and then sauté the shallots until they are soft.
    • Add the white wine and reduce by 1/2, once the wine is reduced, add the cream and allow the sauce to simmer until desired consistency is reached.
    • Add the chopped chives and lemon juice to the sauce and season to taste.
  3. To Serve the Dish:

    • Place a small ball of rocket in the center of the plate, lay the fish over it and then spoon the sauce around the plate, serve immediately.