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Fillet of sea bass 'au Pistou'

Fillet of sea bass 'au Pistou'

Fillet of sea bass 'au Pistou'

  • Main
  • medium
  • 4
  • 1 hour 15 minutes

PT1H15M

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1
Begin by making the pistou. Using a pestle and mortar, purée the garlic, then add the pine nuts and basil leaves and continue pounding to make a paste. Add the oil gradually, combining thoroughly to form a sauce, then season to taste and store in the fridge until required
  • 4 garlic cloves, peeled
  • 1 bunch of basil
  • 1 tsp toasted pine nuts
  • 125ml of extra virgin olive oil
  • salt
2
For the soup, heat the olive oil in a heavy-based pan and add the diced onion, cooking until soft. Add the other vegetables to the pan and season, then place a lid on the pan and sweat the vegetables for 3 minutes until soft and tender
  • 150ml of extra virgin olive oil
  • 1 onion, finely diced
  • 250g of French beans, cut on the angle into 1.5cm batons
  • 250g of fresh broad beans
  • 100g of fresh peas
  • 4 carrots, 1cm dice
  • 2 courgettes
  • 100g of Charlotte potatoes, 1cm dice
3
Add the water to the pan, bring to the boil, then reduce to a simmer and leave to cook for 8 minutes. Add the orzo to the pan and cook for a further 4 minutes, or until cooked
  • 1.5l mineral water
  • 50g of orzo
4
Meanwhile, heat 2 non-stick pans with a little olive oil and season the sea bass with salt - it’s best to use 2 pans to prevent overcrowding. Place the fish skin-side down into the hot pans and cook, turning after 5 minutes. Cook the fish on the other side for a further 2 minutes
  • 4 sea bass fillets, 160g per portion
  • olive oil
  • salt
5
Remove the soup from the heat and add the diced tomatoes to the pan, along with the pistou. Stir to thoroughly to combine, check the seasoning, and divide between 4 bowls
  • 2 tomatoes, blanched, skinned, deseeded and cut into 1cm dice
6
To serve, sprinkle the soup with the grated Gruyère and top with the cooked fish. Finish with a pinch of salt and a dash of olive oil
  • 50g of Le Gruyère AOP, finely grated
  • olive oil
  • salt

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