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Mediterranean sea bass...

Recipe of the month


Mediterranean sea bass cooked flat with its avocado compote, spinach sprout salad dressed with the juice of lemons from Menton



Serves 2:
  • 2 portions of sea bass each weighing 160 g with the skin left on
  • 4 avocado pears
  • 1 tray of spinach shoots
  • 10 cl single cream
  • 1/2 a Menton lemon
  • 1/2 a lime
  • Olive oil
  • 1 onion
  • 20 g butter
  • Salt/pepper
  • Pink peppercorns
  1. Prepare a guacamole: peel the avocado pears and remove the stones. Place the avocado flesh in a liquidizer with the cream, lime and lemon, a tablespoonful of olive oil. Blend and check seasoning.
  2. Gently cook the onions in butter and olive oil in a pan without browning until they are crystallized. Cool before adding to the guacamole.
  3. Pan fry the pieces of sea bass skin side down until nicely browned. Remove the skin and finish cooking in the oven at 130°C for 7 minutes. Then allow the sea bass to cool to room temperature.
  4. Spread a 1 cm thick payer of guacamole over the sea bass using a spatula. Top with a few pink peppercorns, olive oil, lemon and rock salt granules.
  5. Serve and enjoy.
 


 
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