Sea bass en papillotte with steamed charlotte potatoes and a dill veloute Recipe

Sea bass en papillotte with steamed charlotte potatoes and a dill veloute.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Sea bass fillet portion : 2 whole
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • For the sauce
  • Dry white wine : 100 ml
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 1 bulb
  • Fish stock : 200 ml
  • Double cream : 150 ml
  • Dill : 0.25 bunch
  • Lemon(s) : 1 whole
  • Fine salt : 3 pinch(es)
  • For the garnish(es)
  • Charlotte potato(s) : 200 g
  • Fine salt : 6 pinch(es)


  • ETAPE 1

    Cook the charlotte potatoes in a steamer above boiling water until tender. Season with salt and slice into 1/2 cm thick rounds.

  • ETAPE 2

    Cut the sea bass fillets into small bite sized pieces.

  • ETAPE 3

    For the veloute: Peel and finely slice the shallot. Crush the garlic clove. Pick the leaves from the dill and roughly chop.

  • ETAPE 4

    In a sauce pan reduce the white wine with the shallot and garlic by half. Add the fish stock and reduce this by half. Add the double cream bring to the boil and cook for 2 minutes. Season with slat and add the dill. Finish with a squeeze of lemon juice.

  • ETAPE 5

    For the papillotte: Cut a piece of carta fata paper and create a pouch. Add a small amount of veloute , a couple of pieces of potato and finally a piece of sea bass. Season the fish with salt and then close the pouch with a piece of string. Place the papillotte in a dry pan and cook over a medium heat until the sauce boils and steams the fish inside the papillotte.

  • ETAPE 6

    Serve immediately.

Chef's tip

«Vary the flavour of teh veloute by adding tarragon instead of dill.»

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