Sea bass in Spanish
1. Preheat the oven to 80 degrees. For the sea bass, season the fillets, sear them skin-side down in olive oil until crispy, and cook in the oven for about 10 minutes.
- 4 Sea Bass Fillets at 120g
- 3 tablespoons olive oil
- 200g Grenaille potatoes
- Salt
- 30g Chorizo
- 40 g Butter
- Servierring
- 1 shallot
- 100g white mushrooms
- 2 red pointed peppers
- 1 beefsteak tomato
- 1 clove of garlic
- a little butter/oil for frying
- 50 ml Noilly Prat
- 100 ml white wine
- 500 ml mussel stock (homemade, or fish stock as a substitute)
- 500 ml fish stock
- 1 sprig of thyme
- 50g sliced chorizo
- 1 g Safran
- 150 g Butter
- 10 g cornstarch mixed with 10 ml water
- Thermomix (alternatively, food processor, hand mixer)
- 16 Minilauchstangen
- Salt
- a little oil for frying
- slightly reduced balsamic vinegar
- Preheat the oven to 80 degrees. For the sea bass, season the fillets, sear them skin-side down in olive oil until crispy, and cook in the oven for about 10 minutes.
- For the chorizo mash, boil the Grenaille potatoes in salted water until soft.
- Peel the chorizo and cut into small cubes, sauté lightly in a pan without fat, then drain off the liquid.
- Peel the potatoes, mash them in a small pot using a fork, add the chorizo cubes and butter, season with salt and set aside.
- For the paella broth, peel and dice the shallots, clean and slice the mushrooms, clean and dice the bell peppers, and dice the tomato.
- Sauté the vegetables with crushed garlic in a little butter/oil and deglaze with Noilly Prat. Add white wine, mussel and fish stock, thyme, and reduce by half. Add the sliced chorizo and bring to a boil again.
- Blend in a Thermomix until a red color develops. Then pass through a sieve. Add saffron, thicken with butter and a little thickened cornstarch, and set aside.
- For the grilled leeks, clean the stalks and cook them in salted water until tender. Then cool them immediately, pat them dry, and fry them in a little olive oil until hot.
- Arrange the chorizo mash in a ring. Place the sea bass fillet on top and pour over the paella juices. Arrange the baby leeks around the sea bass. Serve the remaining chorizo mash and sauce separately. Garnish with a few drops of reduced balsamic vinegar.
2 For the chorizo mash, boil the Grenaille potatoes in salted water until soft.
3 Peel the chorizo and cut into small cubes, sauté lightly in a pan without fat, drain off the liquid.
4 Peel the potatoes, mash them in a small pot using a fork, add the chorizo cubes and the butter, season with salt and set aside.
5 For the paella broth, peel and dice the shallots, clean and slice the mushrooms, clean and dice the bell peppers, and dice the tomato.
Sauté 6 vegetables with crushed garlic in a little butter/oil and deglaze with Noilly Prat. Add white wine, mussel and fish stock, thyme, and reduce by half. Add the sliced chorizo and bring to a boil again.
7. Blend in a Thermomix until a red color develops. Then pass through a sieve. Add saffron, bind with butter and a little thickened cornstarch, and set aside.
8. For the grilled leeks, clean the stalks and cook them in salted water until tender. Then cool immediately, pat dry, and fry in a little olive oil until hot.
9. Arrange the chorizo mash in a ring. Place the sea bass fillet on top and pour over the paella broth. Arrange the baby leeks around the sea bass. Serve the remaining chorizo mash and sauce separately. Garnish with a few drops of reduced balsamic vinegar.
