Pan-Seared Sea Bass with Green Asparagus, Pea-Mint Cream & Sauce Grenobloise

Name: Pan-Seared Sea Bass with Green Asparagus, Pea-Mint Cream & Sauce Grenobloise
Cook time: 35 min
Yield: 2 servings
Ingredients: 200 g peas blanched; 130 ml vegetable broth; 15 g unsalted butter; 0 olive oil a splash; 6 mint leaves fresh; 0 salt to taste; 200 g green asparagus; 0 olive oil a drizzle; 0 white wine a splash; 250 g sea bass fillet skin on; 0 olive oil for brushing; 1 tbsp unsalted butter; 0 salt to taste; 0 black pepper freshly ground; 0 salt to taste; 0 black pepper freshly ground; 1 lemon small organic, segmented; 1 tbsp capers; 1 tbsp unsalted butter cold; 1 tbsp parsley fresh, finely chopped; 0 honey optional, to balance acidity

Experience a harmonious blend of flavors with this pan-seared sea bass accompanied by fresh green asparagus, a creamy pea-mint sauce, and the tangy addition of Sauce Grenobloise.

By @tanerxaydin

Original recipe source

Pan-Seared Sea Bass with Green Asparagus, Pea-Mint Cream & Sauce Grenobloise

Cook time: 35 minutes

Servings: 2

Ingredients

200 g peas blanched
130 ml vegetable broth
15 g unsalted butter
0 olive oil a splash
6 mint leaves fresh
0 salt to taste
200 g green asparagus
0 olive oil a drizzle
0 white wine a splash
250 g sea bass fillet skin on
0 olive oil for brushing
1 tbsp unsalted butter
0 salt to taste
0 black pepper freshly ground
0 salt to taste
0 black pepper freshly ground
1 lemon small organic, segmented
1 tbsp capers
1 tbsp unsalted butter cold
1 tbsp parsley fresh, finely chopped
0 honey optional, to balance acidity

Instructions

Blend the blanched peas with hot vegetable broth and butter until smooth. Add a splash of olive oil and the mint leaves, and blend again. Season with salt to taste.
Trim the woody ends of the asparagus. In a hot pan, sauté with a drizzle of olive oil for 2–3 minutes. Deglaze with a splash of white wine, then remove and keep warm.
Portion the sea bass and pat the skin thoroughly dry. Brush lightly with olive oil. In the same pan, melt 1 tbsp butter over medium heat. Place the fillets skin-side down and cook until the flesh is just turning opaque.
Season with salt and pepper, flip, and cook for another minute. Remove from the pan and keep warm.
In the same pan, add the lemon segments, a squeeze of juice, and the capers. Let simmer over medium heat for 1 minute to slightly reduce.
Remove from heat and stir in the cold butter and chopped parsley until the sauce becomes glossy. If it’s too tart, balance it with a touch of honey. Season to taste.
To serve, spoon the warm pea-mint cream onto the base of each plate. Arrange the sautéed asparagus on top. Place the sea bass fillet skin-side up and spoon over the warm Sauce Grenobloise. Serve immediately.