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.

Quick Fish Seafood Main Course Sea Bass Mushrooms

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

22.4g

per serving

22.4 g total

Fat

102.8g

per serving

102.8 g total

Protein

42.5g

per serving

42.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for the sea bass

Double Cream

Butter

for the leeks

Liquids

200

Fish Stock

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Chives

chopped, fresh

Seafood

piece

Sea Bass Fillet

skin removed

Vegetables

0.5

piece

Onion

peeled and chopped

piece

Chestnut Mushrooms

baby

piece

Leeks

baby, blanched and drained

Method

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.