Grilled sea bass fillet with capers, fennel and tomato, potato mousseline
This lovely grilled sea bass fillet with sunny notes of Italy with a beautiful combination of fennel and tomato confit, the fine potato mousseline with lime zest and olive oil
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Ingredients
Portions:
4
150 g
sea bass fillet
100 g
potato, peeled and diced
50 ml
whole milk
1 tsp
olive oil
10 g
butter
1 tsp
lemon zest
50 g
fennel, thinly sliced
50 g
vine tomato, chopped
1 tsp
capers
0.5 tsp
lime zest
salt and ground white pepper, to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Boil the diced potatoes in salted water until tender, about 10 minutes. Drain and mash with 50 ml whole milk, 10 g butter, and 0.5 tsp lime zest. Season with salt and white pepper to taste.
- Heat 1 tsp olive oil in a pan over medium heat. Add the fennel slices and sauté until softened, about 5 minutes. Add chopped vine tomato and 1 tsp capers, cooking for another 3 minutes. Season with salt and pepper.
- Reheat the pre-cooked sea bass fillet in the same pan with the tomato and fennel mixture for about 2 minutes on each side, until warmed through. Be careful not to overcook.
- Serve the sea bass fillet on a plate, accompanied by the potato mousseline and garnished with lemon zest. Optionally, add nasturtium leaves for decoration.