Braised Sea Bass With Leeks And Mushrooms
This dish features tender sea bass poached in a flavorful broth infused with sautéed onions and earthy mushrooms. A luscious cream sauce envelops the fish, while buttery baby leeks add a subtle sweetness and crunch. Garnished with fresh chives, this elegant seafood ensemble is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 55g/2oz butter
- ½ onion
- 6 baby chestnut mushrooms
- salt and freshly ground black pepper
- 200ml/7fl oz fish stock
- 1 sea bass
- 50ml/2fl oz double cream
- 1 tbsp chopped fresh chives
- 25g/1oz butter
- 5 baby leeks, blanched for 6 minutes in boiling water, drained
- salt and freshly ground black pepper
Instructions
- For the sea bass, melt the butter in a sauté pan over a medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened.
- Add the mushrooms to the pan and cook for another 2-3 minutes. Season, to taste, with salt and freshly ground black pepper.
- Pour in the stock, bring to the boil, then reduce the heat until the mixture is simmering. Place the sea bass into the mixture, cover the pan with a lid and poach for 6-8 minutes, or until the sea bass is cooked through and opaque. Remove the sea bass from the pan and set aside to rest on a serving plate.
- Pour the cream into the poaching liquid, return to the boil and cook for 3-4 minutes, or until the volume of the liquid has reduced. Season, to taste, with salt and freshly ground black pepper, then stir in half of the chopped chives.
- Meanwhile, for the leeks, melt the butter in a frying pan over a medium heat. Add the blanched leeks and fry for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper.
- To serve, pour the cream sauce over the fish, spoon the leeks alongside and sprinkle with the remaining chopped chives.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 1
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