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Sea bass gratin with avocado and goat cheese and sea urchin sauce

By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print

At a glance

Serves:: 4
Difficulty:: Easy
Cost per serving::: 3,00 €
Method:: 10 min.

Ingredients

600 gr. sea bass or cherne in 4 fillets
2 avocados
Majorero or goat cheese
2 cans of sea urchin
2 Cloves garlic
1 teaspoon flour
1/2 glass of brandy
Fish stock
1 chili
1 lemon

Method

Peel avocados and sprinkle with lemon juice. Reserve.
Sprinkle the sea bass fillets with a pinch of salt and a drizzle of olive oil and lightly fry on each side.
Meanwhile, saute the sliced garlic with a splash of olive oil. Add the the sea urchin and a teaspoon of flour, flambé with brandy and then add in fish stock. Allow to reduce slightly and reserve.
When the sea bass fillets are ready, place them a baking tray under the grill, cover with cheese and heat till you obtain a good gratin.
Arrange the Avocado slices in a fan shape in the serving dish. Place the fish on top and accompany with the sauce.

Tip

If you can’t find “majorero” cheese, use any soft creamy cheese that melts easily. You can also prepare this recipe with other fish, such as monkfish or cod.

Recommended wine

Chilled, mild white wine. We recommend a Verdejo from D. O. Rueda or a dry white from D. O. Alella.

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