← All recipes

🍽️ Pan-seared Sea Bass Fillets on Leek with Keta Caviar

423 kcal · 30 min · 4 servings

Ingredients

• 300 g Leek (1 stalk)
• 2 Garlic cloves
• 2 tbsp Olive oil
• 200 ml White wine (or vegetable broth)
• 5 tbsp Whipping cream
• 0.5 bunch Chervil
• 350 g Sea bass fillet (2 Sea bass fillets)
• Salt
• Pepper
• 2 tbsp Keta caviar (jar)

Instructions

1. 1. Thoroughly wash the leek under running water.
2. 2. Cut the leek in half lengthwise.
3. 3. Remove the dark, upper leaf tips from the leek.
4. 4. Cut the remaining leek into strips about one centimeter wide at an angle.
5. 5. Peel the garlic and chop it finely.
6. 6. Heat one tablespoon of olive oil in a large pot.
7. 7. Sauté the chopped garlic over medium heat until translucent.
8. 8. Add the leek strips and sauté them for three to four minutes.
9. 9. Pour in white wine or broth and let the vegetables cook covered for four minutes.
10. 10. Wash the chervil and shake it dry.
11. 11. Pluck the chervil leaves from the stems and chop them coarsely.
12. 12. Rinse the sea bass fillets and pat them dry with kitchen paper.
13. 13. Season the fillets with salt and pepper.
14. 14. Heat the remaining oil in a frying pan.
15. 15. Fry the fish fillets for two minutes on each side until golden brown.
16. 16. Whip the cream lightly.
17. 17. Fold the cream into the cooked leek.
18. 18. Season the leek-cream mixture to taste with salt and pepper.
19. 19. Divide the leek mixture among the plates.
20. 20. Place the fried fish fillets on top of the leek.
21. 21. Add one tablespoon of Keta caviar to each fillet.
22. 22. Sprinkle the dish with the chopped chervil.
23. 23. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 423
• Protein: 44 g · Fett/Fat: 21 g · Carbs: 7 g