Summary

Ingredients

• 600 g fish, sea bass, as thick as possible fillet in one piece, with skin
• 200 g chestnut (s), cooked
• 40 g breadcrumbs
• 70 g butter
• 1 egg yolk
• 200 ml fish stock, strong or crustacean stock
• 50 ml balsamic vinegar
• 20 g suar
• 2 vanilla pod (s)
• 40 g butter
• 250 ml milk
• 200 g chestnut (s), cooked
• 30 g butter
• 20 ml rum
• salt and pepper

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Instructions

1. Cut the fish fillet into four even pieces.
2. Cut the chestnuts into thin slices. Put the nicest of them aside, there should be enough to cover all the fillets with a thin layer of flakes - experience has shown that there is a lot of breakage, but don`t despair.
3. Finely grind 60 g of the (broken) chestnut slices with 30 grams of breadcrumbs in a lightning chopper, then mix in 50 grams of soft butter.
4. Place the fish slices skin down in a buttered flat gratin dish. Brush with egg yolk, then coat each with a 2-3 mm thick layer of chestnut mixture. Brush again with egg yolk, then place the beautiful chestnut slices on top. Dust thinly with the remaining breadcrumbs, cover with small flakes of butter. Refrigerate.
5. For the vanilla jus, caramelize the sugar in a saucepan. Deglaze with the balsamic vinegar, stir in the fish stock, stir in the pulp of a vanilla pod. Let it boil down thickly, pass through a fine sieve.
6. Put 40 grams of butter in a saucepan until it turns nut brown, then fold in the brew.
7. Set aside one nice chestnut per person. Simmer the remaining chestnuts in the milk with a sliced vanilla pod until very soft, pour off the milk, set aside, puree the chestnuts, adding enough milk to make a smooth puree. Fold in 30 grams of butter and the rum, season with salt and pepper.
8. Fry the chestnuts that have been set aside in a small pan in a little butter, caramelize if necessary.
9. Preheat the oven to 160 °. Cook the fish on the middle rack for 8-13 minutes, depending on the thickness of the fillets, then gratinate for one to two minutes under the very hot grill.
10. Place the fillets on a plate, add a little puree, put on a chestnut each, pour a little vanilla sauce over them.
11. The recipe sounds more complicated than it is, vanilla stock, chestnut cream and chestnut puree can be prepared or prepared the day before, and the somewhat fiddly assembly of the fillets can be done a few hours in advance.
12. A great, light intermediate course, goes well with a Pinot Blanc or Chardonnay with a subtle use of wood or a residual sweet, matured Riesling.