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🍽️ Sea Bass with Mashed Potatoes

645 kcal · 30 min · 4 servings

Ingredients

• 600 g sweet potatoes
• salt
• 1 shallot
• 2 tbsp vegetable oil
• 1 tsp flour
• 150 ml dry white wine
• 150 ml fish stock
• 2 sprigs marjoram
• 1 sprig parsley
• 1 sprig dill
• 100 g crème fraîche
• pepper
• 1 dash lemon juice
• 40 g butter
• 120 ml whipping cream
• nutmeg (freshly grated)
• 720 g sea bass fillets with skin (4 sea bass fillets)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into large chunks.
3. 3. Place the potato chunks in a pot with salted water.
4. 4. Cook the potatoes for about 25 minutes until tender.
5. 5. Peel the shallot and dice it into small cubes.
6. 6. Heat 1 tablespoon of oil in a pan.
7. 7. Sauté the shallot cubes in the hot oil until translucent.
8. 8. Dust the vegetables with flour.
9. 9. Deglaze the pan with wine.
10. 10. Add the stock (meat or vegetable broth).
11. 11. Let the sauce simmer gently for about 10 minutes until slightly thickened.
12. 12. Rinse the herbs briefly under running water.
13. 13. Shake the herbs dry.
14. 14. Pluck the leaves from the stems.
15. 15. Add the herb leaves to the sauce.
16. 16. Puree the sauce with an immersion blender.
17. 17. Strain the sauce through a fine sieve.
18. 18. Reheat the sauce.
19. 19. Do not let the sauce boil again.
20. 20. Stir the crème fraîche into the sauce.
21. 21. Season the sauce with salt.
22. 22. Season the sauce with pepper.
23. 23. Add some lemon juice to the sauce.
24. 24. Press the cooked potatoes through a potato ricer.
25. 25. Let the pressed potatoes steam off excess moisture.
26. 26. Add the butter to the potatoes.
27. 27. Pour the hot cream over the potatoes.
28. 28. Mix everything into a smooth mash.
29. 29. Make sure the mash does not become too soft.
30. 30. Season the mash with salt.
31. 31. Season the mash with nutmeg.
32. 32. Rinse the sea bass under running water.
33. 33. Pat the fish dry with kitchen paper.
34. 34. Season the fish with salt.
35. 35. Season the fish with pepper.
36. 36. Heat a non-stick pan.
37. 37. Add the remaining oil to the hot pan.
38. 38. Place the fish in the pan with the skin side down.
39. 39. Fry the fish for 4 to 5 minutes until golden brown.
40. 40. Turn the fish over.
41. 41. Let the fish cook for 1 to 2 minutes until done.
42. 42. Place the mash on the plates.
43. 43. Place the fish next to the mash.
44. 44. Drizzle the sauce over the fish.
45. 45. Serve the dish.

Nutrition per serving

• kcal: 645
• Protein: 40 g · Fett/Fat: 32 g · Carbs: 41 g