Line-Caught Sea Bass, Pea Puree and Cream Sauce

Credit: Gérald Malaisé
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Ingredients (4 people)


Pea Purée

  • 200 g de petits pois écossés


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.

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