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To cook the fish

  • Sea bass 400 g
  • Salt 1 g
  • White stock (scratch) 400 ml

For the sauce

  • Button mushrooms 100 g
  • Celery 100 g
  • Double cream 100 ml
  • Chives 5 g
  1. To cook the fish

    • Season the seabass fillets then place into a pan with the chicken stock then cover with parchment paper and steam for 10 min., then remove, cover and leave to rest.

  2. For the sauce

    • Cut the celery into batons, trim the mushroomsand chop the chives.
    • Strain liquid cooking into a clean pan and add the celery batons and mushrooms then boil for 2-3 min. allowing the sauce to reduce then add cream and reduce to a light sauce consistency.
    • Add the chopped chives
  3. To finish

    • Spoon the garnish out onto serving plate and pour over some of the sauce then gently remove the skin from the sea bass and place the sea bass on a serving dish (Optional).
    • Garnish with celery leaves.
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To cook the fish

For the sauce

  • Button mushrooms 100 g
  • Celery 100 g
  • Double cream 80 ml
  • Chives 5 g
  1. To cook the fish

    • Bring the water to the boil then whisk in the chicken jelly.
    • Season the seabass fillets then place into a pan with the KNORR Chicken Bouillon then cover with parchment paper and steam for 10 min., then remove, cover and leave to rest.
  2. For the sauce

    • Cut the celery into batons, trim the mushrooms and chop the chives.
    • Strain liquid cooking into a clean pan and add the celery batons and mushrooms then boil for 2-3 min. allowing the sauce to reduce then add cream and reduce to a light sauce consistency.
    • Add the chopped chives.
  3. To finish

    • Spoon the garnish out onto serving plate and pour over some of the sauce then gently remove the skin from the sea bass and place the sea bass on a serving dish (Optional).
    • Garnish with celery leaves.

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