Gratinéed line-caught ”blue back” sea bass slice with caviar and cream

Easy

Medium

Difficult

Préparation 40mins

Cuisson 20mins

Ingredients for 4 persons

• 1 tin (125g) Baeri Royal Selection caviar
• ½ litre fish stock
• ¼ litre stock from mussels
• 5cl dry white wine
• 1cl white vinegar
• 50cl whipping cream
• 4 sea bass fillets
• 10 sprigs of thyme
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To cook this recipe, we suggest :
Baeri Royal Sélection 125 g	188,00 € ttc	1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20		En stock

The recipe

The sauce should preferably be prepared the day before.
Boil the fish stock, mussels stock, white wine and vinegar, reducing the volume by a quarter.
Add 40cl cream and simmer for a further 4 – 5 minutes.
Add seasoning and let it cool.
Brush the sea bass with oil and season with pepper.
Put water and sprigs of thyme in the lower part of a steamer.
When the water is boiling, lay the fillets over the upper part of the steamer and cook for 5 minutes.
Stir the sauce and measure 10 tablespoons into a bowl.
Lightly whip 20cl of cream and fold carefully into the sauce.
Pour 3 tablespoons of sauce on each plate.
Once the fish is cooked, dab it dry and spread the caviar over the fillets.
Place the fish on plates and put them in a pre-heated oven for 30 seconds.