Line-Caught Sea Bass, Pea Puree and Cream Sauce

Premium
Credit: Gérald Malaisé
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)

Sauce

Pea Purée

  • 200 g de petits pois écossés

Instructions

Step 1: Fish

Scale the fish and collect the scales. Rinse under running water. Fry the scales at 340°F (170°C) until golden.

Fillet the fish. Remove the belly flesh, but keep the skin. Fold the skin over to make rolls. Cover the rolls with plastic wrap (cling film) and steam for 1 minute to stick the skin in place, or cook in a saucepan with water at 175°F (80°C). Let cool.

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN