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Braised Sea Bass with Leeks and Mushrooms

Pan-sautéed sea bass poached in fish stock, served with a creamy mushroom sauce and buttered baby leeks.

QuickFishSeafoodMain CourseSea BassMushrooms

Estimated Nutrition

Per Serving Total
Calories 1184.2 kcals 1184.2 kcals
Carbohydrates 22.4 grams 22.4 grams
Fat 102.8 grams 102.8 grams
Protein 42.5 grams 42.5 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
55
g
Butter
for the sea bass
50
ml
Double Cream
25
g
Butter
for the leeks
Liquids
200
ml
Fish Stock
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
tbsp
Chives
chopped, fresh
Seafood
1
piece
Sea Bass Fillet
skin removed
Vegetables
0.5
piece
Onion
peeled and chopped
6
piece
Chestnut Mushrooms
baby
5
piece
Leeks
baby, blanched and drained

Steps

  • Melt 55g of butter in a sauté pan and soften the onion for 5 minutes.
  • Cook the mushrooms in the pan for 3 minutes and season.
  • Add fish stock, bring to a boil, then poach the fish covered for 8 minutes.
  • Reduce the poaching liquid with cream and stir in half the chives.
  • Fry the blanched leeks in 25g of butter for 3 minutes and season.
  • Serve the fish topped with cream sauce, leeks on the side, and remaining chives.