Grilled sea bass with stewed leeks and Porcini sauce

Grilled sea bass with stewed leeks
and Porcini sauce

Ingredients
for 4 people

For the sea bass

400 g Sea bass fillet
Canola oil
For the leeks
300 g Leeks
50 g butter
2 sprigs thyme
Salt

For the porcini sauce

500 ml chicken stock
200 ml crème fraîche
50 g butter
50 g dried porcini
200 g chestnut mushrooms
1 shallot
1 sprig thyme
For the garnish
75 g pea shoots

Method

For the sea bass

1. Trim the fillets, remove the skin and portion the sea bass.

2. Heat the grill over very high heat.

3. Coat the fillet in canola oil and grill for about 10 seconds. Turn 90° and grill for another 10 seconds. Remove from the grill onto an oven tray.

4. Season with pepper, salt and a drop of olive oil.

5. Cook in the oven at 180° for 7-9 minutes until just cooked.

For the leeks

1. Trim the leeks.

2. Cut the leeks into bite-sized pieces.

3. Bring a pot of water to a boil and cook the leeks.

4. Melt some butter with chopped thyme and add the leeks. Season with salt.

For the porcini sauce

1. Chop the shallot.

2. Wash the mushrooms and chop coarsely.

3. Sauté the onion in the butter till soft, add the mushrooms, dried porcini and thyme and stir fry.

4. Add the stock and cook for about 20 minutes without a lid so the liquid can reduce.

5. Add the Crème Fraîche and simmer for 5 minutes.

6. Strain the liquid through a fine-mesh sieve into a small saucepan and season with salt.

7. Keep warm and foam up with a handheld blender when serving.

To Finish

1. Heat up the leeks and the sauce.

2. Start by plating the leeks and add the cooked sea bass.

3. Garnish with the watercress tops and finish with the foamy sauce.