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Mousse and Fillet of Sea Bass on Samphire with Brown Shrimp and Tarragon Sauce

Elegant sea bass fillets topped with delicate mousse, served on buttery samphire with a rich brown shrimp and tarragon sauce.

SeafoodSea BassGourmetFine DiningShrimp
Estimated Nutrition
Calories
603
kcal / serving
4824.2 kcal total
Carbs
3.3g
per serving
26.4 g total
Fat
47.8g
per serving
382.1 g total
Protein
35.6g
per serving
284.5 g total
Cook Time
45
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
pinch
Caster Sugar
1
tsp
Caster Sugar
CondimentsSauces
1
tbsp
White Wine Vinegar
Dairy
0.5
piece
Egg White
Free-range
330
ml
Double Cream
175
g
Butter
Salted
3
piece
Egg Yolk
Medium, free-range
25
g
Butter
Unsalted
Fruits
1
tbsp
Lemon Juice
Liquids
1
tbsp
White Wine
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
2
tbsp
Tarragon
Chopped
Seafood
350
g
Sea Bass
Wild fillets, pin bones removed, skinned and cubed
175
g
Brown Shrimps
Peeled
800
g
Sea Bass
8 fillets of 100g each, skin on, scaled, pin bones removed
Vegetables
1
piece
Shallot
Medium, finely sliced
250
g
Samphire
Well rinsed

Method

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