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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
For the sea bass, celeriac purée and wild sorrel
For the smoked sauce
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine International
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.
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.
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.