Add color to this sea bass dish with cream of peas

People :

4

Preparation time :

35 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 300 gr. green peas
  • 1 onion
  • 2 cloves garlic
  •  ½ leek
  • 250 gr. fish or vegetable stock
  • 4 sea bass fillets with no scales of about 160-180 gr.
  • 50 gr. dried trumpets of death mushrooms
  • Salt and pepper
  • Beet Sprouts
  • 2 tablespoons butter
  • Oil
Preparation

Make a pea puree

  1. Chop the onion, leek and garlic, and sauté and once till and then translucent add the peas. Simmer for a few minutes, and season. Add the stock and when it starts to boil, cover and simmer for about 10 minutes over a medium heat. Blend well, add salt and the butter. Reserve.
  2. Salt the bass and quickly fry, first on the skin side for 4 minutes, then turn it over and finish cooking.
  3. While frying the bass, fry the mushrooms in hot oil.
  4. Serve the sea bass with the cream of peas, mushrooms and some beet sprouts.

 

Additional information

People :

4

Preparation time :

35 min

Difficulty:

Easy