Summary

Ingredients

• 4 port. Fish fillet (s), (sea bass with skin)
• 800 g potato (s)
• 4 tablespoon parsley, chopped
• 4 tablespoon parmesan
• 4 shallot (s)
• 1 zucchini
• 2 bell peppers, red and yellow
• olive oil
• salt and pepper
• Sea salt, (Fleur de Sel)

For the sauce:

• 4 mushrooms, brown
• 1 shallot (s), finely diced
• 1 tablespoon butter
• 100 ml white wine, dry
• 200 ml poultry stock
• 3 stalks parsley
• 125 ml cream
• 125 g bell pepper (s), roasted from the lass
• salt

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Instructions

1. Boil the potatoes as jacket potatoes.
2. Dice the mushrooms for the sauce. Melt 1 tablespoon butter in a saucepan, briefly fry the mushrooms and shallot in it and deglaze with white wine. Reduce a little, fill up with the poultry stock, add the parsley stalks and reduce the liquid to about half. Pour in the cream and let everything boil down a bit. In the meantime, drain and dice the pickled peppers, add to the sauce, simmer for 1-2 minutes and then puree everything thoroughly. Strain the sauce through a hair sieve to make it nice and smooth. Finally, season with a little salt.
3. For the vegetables, peel the shallots and quarter them lengthways. Cut four 6 mm thick slices lengthwise from the zucchini and discard the white inner pulp. Finely dice the slices. Clean the peppers and also finely dice them. Heat the olive oil in a pan, fry the shallot cubes on all sides, then add the paprika and zucchini cubes and fry everything for about 5 minutes. The vegetables should retain some bite and the shallot cubes should be lightly browned.
4. Examine the fish fillets for any remaining bones. Pull out the remaining ones with tweezers or flat-nose pliers. Carefully cut the skin of the fillets at an angle a few times, but in such a way that the meat is not damaged.
5. Heat the olive oil in a pan and fry the fillets on the skin side. The skin contracts and the fillet bulges. Use 2 pan lifters or a large saucepan to press the fillets onto the bottom of the pan for about 20 seconds, then they will lie flat. Reduce the temperature to half and watch the cooking progress. As soon as the fish is about two thirds through cooked, you can see it on the sides when the initially glassy meat turns white, turn the fillets and slide the pan off the plate, the remaining heat cooks the fish through. Season with a little fleur de sel.
6. Peel and quarter the cooked potatoes and drizzle with a little olive oil in a bowl, add the fleur de sel and the parsley, mix everything with a fork and roughly mash.
7. To serve, place a saucepan (2-3 tablespoon) on the plates and place the fillets with the crispy skin side up. 2 tablespoons of mashed potatoes, shaped into cams, place 2-3 pieces next to each other, sprinkle with some freshly grated Parmesan and add the vegetables.