Sea bass papillote and courgette mousseline

Extra virgin olive Oil Pearls

4 pers

45 min

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LIST OF INGREDIENTS

Fish steaks

4 bass steaks, 200 g each

35 g salt in a litre of water

2 courgettes

Thyme

Olive oil

Courgette mousseline

3 courgettes

1 garlic clove

20 cl crème fraîche

20 g butter

1 tablespoon chives

Salt and pepper

Presentation

Extra virgin olive Oil Pearls

Step 1

To prepare the fish

Dissolve 35g of salt in cold water. Soak the sea bass steaks in salted water for 15 minutes.

Meanwhile, cut the courgettes into very thin slices using a mandolin.

Remove the steaks, rinse them and place them on paper towel.

Surround the pieces of fish with slices of courgette, brush with olive oil and place in a baking dish. Season with pepper and thyme. Add a pinch of salt and bake at 200°C for 8 to 10 minutes.

Step 2

Courgette mousseline

Wash and peel the courgettes and slice into rounds. Place in a pan of boiling salted water and cook for 10 minutes. Drain and blend to a purée. Season with salt and pepper. Peel and finely chop the garlic clove. Heat the butter in a saucepan over a low heat and add the garlic, crème fraîche and parsley. Add the courgette purée and mix. Adjust the seasoning if necessary.

Step 3

Presentation

Place your fish on a plate and add the courgette mousseline. To finish, sprinkle with a few extra virgin olive oil pearls.

Sea bass papillote and courgette mousseline

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