Sea bass and squid with seasoned potatoes in lobster sauce

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash sea bass and dab dry. Fillet the fish, cut off the head and put aside. Cut the fillets in half and chill. Wash squid, loosen heads and cut off tentacles. Remove the purple outer skin from the tubes, removing the spine. Cut the tubes into rings. Chill the tubes and tentacles. Peel and chop shallots and garlic, except for 2 cloves. Heat 100 ml oil. Sauté fish head, shallots and garlic in it. Deglaze with white wine and bouillon. Add lobster soup and let it simmer for 30-40 minutes, about halfway through. Skim off the resulting foam

2. 2

   Wash the basil, dab the leaves dry, put some aside. Coarsely mortar 1 tsp. pepper. Turn off the heat, add lemon juice, lemon zest, basil and 1 teaspoon of pepper to the lobster stock, leave to stand for about 5 minutes. Pour brew through a fine sieve into a pot, add 100 g cold butter in flakes to the brew bit by bit, while mixing with the cutting stick. Clean or peel, wash and chop the soup greens. Bring 1 litre of water with soup greens, bay leaf, 2 teaspoons salt and 1 teaspoon peppercorns to the boil. Let simmer for about 10 minutes, pour through a sieve and collect. Put the stock back into the pot, cook the squid tubes and squid arms for about 5 minutes. Drain, catch the stock and add the squid to the sauce

3. 3

   Wash potatoes thoroughly, cut into slices. Crush 2 cloves of garlic. Wash the thyme. Add the potatoes, garlic and thyme to the stock you have collected, heat and cook for 15-20 minutes. Drain, drain and add potatoes to the sauce. Put 50 g butter and 2 tablespoons olive oil in a cold pan. Place fish fillets on the skin and heat. Fry fish, turning once, for 4-5 minutes, season with salt. Heat the sauce again. Cut the basil aside into fine strips. Cut chives into wide rolls. Arrange squid sauce with fish fillet. Serve sprinkled with basil and chives

Nutrition Facts

KCAL
1190 kcal

CARBS
42 g

FATS
77 g

PROTEINS
77 g