Sea Bass with Asparagus and Jerusalem Artichoke Mousse
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 spear / n asparagus, (green)
- 8 stalks asparagus, (white)
- 600 g fish fillet (s), (sea bass fillet)
- 400 g Jerusalem artichoke
- 4 shallot (s)
- 5 cl olive oil
- 5 cl champagne
- 300 ml poultry stock
- 100 ml cream
- 50 ml milk
- thyme
- 1 bay leaf
- 0.5 teaspoon ½ coriander, whole
- salt
- olive oil
- butter
- chervil
Print Recipe
Pin Recipe Instructions
- In a saucepan, sauté the shallots and the Jerusalem artichoke in olive oil. Salt lightly and simmer for 15 minutes. Add the champagne and let it simmer completely, then stir in the poultry stock, cream and milk. Now add the thyme, bay leaf and the coriander seeds and cook for about 35 minutes on a low flame.
- When the Jerusalem artichoke is soft, drain it through a hair sieve and put the resulting stock back into the saucepan for the preparation of the sauce. Press the Jerusalem artichoke through a fine sieve with a spatula and puree with 3 cl olive oil. Then season the mousse with a little butter and salt.
- Bring the sauce to the boil in the casserole and add a little butter. Bring the whole thing to a foam with a hand blender.
- Divide the asparagus lengthways. Let the white asparagus boil in salted water with a little sugar and add the green asparagus after about 3 minutes. Let everything boil for another 5 minutes, then quench in ice water and let stand.
- Cook the fish fillets in butter on both sides and lightly salt. The exact cooking time depends on the thickness of the fillet pieces. Recommendation approx. 2.5 minutes on both sides. After cooking, place the fillets on kitchen paper to degrease them.
- Arrange the puree in the middle of the plate, use a piping bag to place small drops on the edge of the plate and decorate with the chervil. Place the fillet on the puree, heat the sauce well again, froth it up and put it around the fish. Place the asparagus crosswise on top.
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