Sea bass with bimi, sautéed spinach and white wine-chive sauce

Name: Sea bass with bimi, sautéed spinach and white wine-chive sauce
Ingredients: 1 Celery in pieces; 50 g Butter; 5 Peppercorns; 0.5 Clove of garlic; 1 Shallot; Garlic; 200 ml Cream; Chives; 0.5 Shallot; 2 Bay leaves; 150 ml White wine; 150 ml Fish stock; 100 g Spinach; 2 Bimi; 15 g Samphire; 2 units.items Sea bass fillet; 100 g Quinoa; 15 g Chopped chives; 2 White wine sauce; 20 g Beech mushrooms; 1 Capers; Salt and pepper

Spring also brings new seasonal fish.Our chefs have created a delicious recipe with such a spring fish, a sea bass with various vegetables and finished with a white wine-chive sauce. Recipe for 2 people.

Ingredients

1Celery in pieces

50gButter

5Peppercorns

0.5Clove of garlic

1Shallot

200mlCream

Chives

2Bay leaves

150mlWhite wine

150mlFish stock

Garlic

0.5Shallot

100gSpinach

2Bimi

15gSamphire

2units.itemsSea bass fillet

100gQuinoa

15gChopped chives

2White wine sauce

20gBeech mushrooms

1Capers

Salt and pepper

Preparation

Sweat the finely chopped shallot, celery, and garlic in the butter over low heat.
Deglaze with the white wine and fish stock and let it reduce to one third together with the bay leaf and peppercorns. Let it infuse over low heat.
Strain the mixture and add the cream, bring to a boil again, and season with salt and finely chopped chives.

Brush the skin side of the sea bass with oil.
Place in a hot grill pan and grill for about 1 minute.
Turn over and grill the fish side to get nice grill marks (finish cooking in the oven if necessary).
Sauté the spinach in olive oil and season with garlic, a chopped shallot, and salt and pepper.
Cook the quinoa until done and season with salt and pepper.
Blanch the bimi.
Blanch the samphire very briefly.
Sauté the beech mushrooms in some oil.
Warm the white wine sauce and add chives.
Place the spinach in the center of the plate along with some quinoa and the bimi.
Arrange the samphire around this.
Place the grilled sea bass on top of the spinach.
Spoon the mushrooms, white wine-chive sauce, and capers around the sea bass.