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Sea Bass, Celeriac Purée, Wild Sorrel And Smoked Sauce With Shellfish by Mauro Colagreco

Difficulty
Intermediate
Total Time
1H 30MIN
Cuisine

Ingredients

Celeriac: 250 g

Butter: 200 g

Milk: 500 ml

Sea bass: 4 pieces, 90 g each

Sorrel: 2 bunches

Clams: 1 kg

Butter: 100 g

A sea bass recipe by Chef Mauro Colagreco, from Mirazur restaurant in France, a fresh seafood dish served with celeriac purée, sorrel leaves and smoked sauce.

Method
01.
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.
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.
Presentation

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 mousse.

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

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