Sliced Sea Bass, flat grill style, with a walnut oil sauce
Bordeaux, France
Ingredients:
1 sea bass 1kg - 1.2kg
1 onion
1 big carrot
200g celery root
2 shallots
8 big pieces of shiitake mushrooms (about 500g)
1dl veal juice
1g saffron
2g cumin
2g curry
100g walnut oil
<100g butter
Preparation:
Scale and wash the filets of bar, and remove the bones.
Remove the skin and dry it in the oven in a baking sheet.
Peel and dice the celery and carrot.
Wash the shiitakes and brown it in the butter.
Slice the filets of bar thinly and marinate them in the walnut oil.
Lightly brown all of the vegetables and then add the spices and a bit of water.
Vegetables should remain crunchy.
Presentation:
Place the cooked fish filets in a philo dough pastry with the vegetables.
Decoration:
Chives
Courtesy of Bordeaux Tourism, France
