French cuisine

Medium

Bass Meunière and Potatoes With Hollandaise

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Bass Meunière and Potatoes With Hollandaise

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With just a few ingredients and this fish à la meunière is ready to enjoy. Simple butter and lemon brings out the fresh flavors of the fish without overpowering it, served with a side of creamy cauliflower puree and sauteed potatoes in rich homemade Hollandaise sauce. This meal comes together quickly, but still looks impressive enough for your guests!

Recipe

PRE TIME: 20 min

COOKING TIME: 20 min

TOTAL TIME: 40 min

2 SERVING

Ingredients:

12 oz. Sea Bass Fillet
For Marinade
1 tsp. Salt
1 tsp. White Pepper
1 cup All-Purpose Flour
1 tbsp. Butter
1 tbsp. Lemon Juice
For Puree
2 tbsp. Butter
1 pinch Salt
1 pinch White Pepper
0.5 medium Cauliflower
1 cup Milk
0.5 cup Heavy Cream
0.75 cup Red Bell Pepper
0.75 cup Yellow Bell Pepper
2 oz. Asparagus
Mix Veg Saute
1 tbsp. Butter
10 oz. Mushroom
1 medium Shallots
2 sprig Thyme
3 tbsp. Cognac
12 oz. Potatoes
For Potatoes
1 pinch Salt
1 pinch White Pepper
5 small Egg Yolk
1 tsp. Cold Water
0.25 tsp. Salt
1 large Lemon
2 oz. Clarified Butter
2 tbsp. Butter
For Garnish
1 tbsp. Parsley

Directions:

Step 1

Season both sides of the fish fillets with salt and white pepper. Heat up oil in a medium skillet while covering the fillets in flour. On high heat, sear with the skin side down for 6 minutes, then flip to cook the other side for 2 more minutes. Add a tablespoon of butter and a tablespoon of lemon juice. Continue turning until the fillets are fully cooked.

Step 2

Meanwhile, heat 2 tablespoons of butter in a saucepan. Roughly chop up half of a cauliflower and cook in butter for a few minutes over medium heat. Add milk, salt and white pepper. Simmer until soft. Finish with heavy cream, turn off the heat, transfer the cooked cauliflower into the blender and process until smooth.

Step 4

Heat another pan, add oil, and saute the bell peppers until slighly browned. Remove and set aside.

Step 5

In the same pan saute the mushrooms, shallots, thyme and asparagus. Add a tablespoon of butter, season with a pinch of salt, then deglaze with cognac and flambé.Transfer the sauteed vegetables onto a plate.

Step 6

Peel the potato and cut it into 1 cm slices, heat oil in a frying pan and add in sliced potatoes in a single layer, sear both sides until the potatoes are cooked through and golden brown

Step 7

Put 5 egg yolks in a bain-marie (a glass bowl over a pot of boiling water). Add a teaspoon of cold water and whisk until fluffy. Squeeze in juice of a lemon and season with 1/4 teaspoon of salt, slowly add clarified butter while whisking vigorously until the sauce has thickened and doubled in volume, remove and set aside.

Step 8

Plate the sauteed mushroom and asparagus at the bottom. Add the fish fillets, place sauteed bell peppers over the fish. Arrange potatoes on the side, spoon a dollop of cauliflower puree next to the fish, and top potatoes with Hollandaise sauce.

Step 9

Melt 2 tablespoons of butter over low heat. Brown the butter then pour it over the fish fillets. Garnish with chopped parsley, and serve immediately.