Grilled sea bass with stewed leeks and Porcini sauce скачать в хорошем качестве

Grilled sea bass with stewed leeks and Porcini sauce

Grilled sea bass with stewed leeks and Porcini sauce Ingredients for 4 people For the sea bass 400 g Sea bass fillet Canola oil For the leeks 300 g Leeks 50 g butter 2 sprigs thyme Salt For the porcini sauce 500 ml chicken stock 200 ml crème fraîche 50 g butter 50 g dried porcini 200 g chestnut mushrooms 1 shallot 1 sprig thyme For the garnish 75 g pea shoots Method For the sea bass 1. Trim the fillets, remove the skin and portion the sea bass. 2. Heat the grill over very high heat. 3. Coat the fillet in canola oil and grill for about 10 seconds. Turn 90° and grill for another 10 seconds. Remove from the grill onto an oven tray. 4. Season with pepper, salt and a drop of olive oil. 5. Cook in the oven at 180° for 7-9 minutes until just cooked. For the leeks 1. Trim the leeks. 2. Cut the leeks into bite-sized pieces. 3. Bring a pot of water to a boil and cook the leeks. 4. Melt some butter with chopped thyme and add the leeks. Season with salt. For the porcini sauce 1. Chop the shallot. 2. Wash the mushrooms and chop coarsely. 3. Sauté the onion in the butter till soft, add the mushrooms, dried porcini and thyme and stir fry. 4. Add the stock and cook for about 20 minutes without a lid so the liquid can reduce. 5. Add the Crème Fraîche and simmer for 5 minutes. 6. Strain the liquid through a fine-mesh sieve into a small saucepan and season with salt. 7. Keep warm and foam up with a handheld blender when serving. To Finish 1. Heat up the leeks and the sauce. 2. Start by plating the leeks and add the cooked sea bass. 3. Garnish with the watercress tops and finish with the foamy sauce.