Sorry, you need to enable JavaScript to visit this website.

Sea bass, celeriac purée, wild sorrel and smoked sauce with shellfish by Mauro Colagreco

Difficulty
Medium
Total Time
1H 30MIN
Cuisine

A fresh seafood dish served with celeriac purée, sorrel leaves and smoked sauce by chef Mauro Colagreco from Mirazur restaurant in France

How to make Mauro Colagreco's sea bass dish
01.
For the smoked sauce

Cook the clams in water until they open, remove the clams but save the cooking juices and add the butter and let melt.

Let smoke for one hour.

02.
For the sea bass, celeriac purée and wild sorrel

Sauté the celeriac, add the milk and let cook for 20 minutes.

Then put into blender until you obtain a smooth mousse.

Separate the sorrel leaves, wash them and set aside.

03.
To plate

Drizzle the sea bass pieces with olive oil and cook in a toaster oven.

Make a bed of sorrel leaves in the centre of a plate. Add a dollop of celeriac purée.

Atop it, place the sea bass piece and garnish with the smoked seafood sauce that you’ve mixed in a blender.

Join the community
Badge
Join us for unlimited access to the very best of Fine Dining Lovers
Discover more culinary secrets
Badge
Start cooking like a pro with these curated recipes by registering now.

Already a member? LOG IN

This content is for members only. Register for free to enjoy unlimited access to FDL.