Pan-fried sea bass with broccoli purée and citrus sauce

  • medium
  • 4
  • 45 minutes
Not yet rated

Pretty as they are, the broccoli purée and citrus sauce elements in this sea bass with citrus recipe from Pierre Koffmann are no mere ornaments. The sharp, zesty flavour of the sauce provides a lovely counterpoint to the rich sea bass, while the purée underscores the dish with a lovely earthy quality.

First published in 2015




Sea bass

Broccoli purée

Citrus sauce

Red onion garnish

  • 1 red onion, cut into quarters
  • olive oil
  • salt

To finish the sauce

To serve


  • Blender
  • Fine chinois


To prepare the citrus sauce, add the water and wine to a pan and bring to the boil. Stir in the remaining ingredients (apart from the citrus segments, ginger, butter and chives) and leave to simmer for 3 hours
  • 2.5l water
  • 375ml of white wine
  • pepper
  • salt
  • 19g of chicken stock, powder
  • 17g of sugar
  • 1 orange, zested
  • 1 sprig of thyme
  • 1 bay leaf
  • 37.5g of garlic, finely chopped
  • 250g of leek, finely chopped
  • 225g of celery, finely chopped
  • 450g of carrots, finely chopped
  • 300g of onion, finely chopped
  • 450g of fennel, finely chopped
  • 450g of fennel, finely chopped
  • 1 red onion, cut into quarters
For the purée, wash the broccoli and break down into medium-sized florets. Add to a pan of salted boiling water and cook until tender, for approximately 3-4 minutes. Strain and set aside until required
Add a dash of oil to a pan, add the garlic and chilli and cook gently on a low heat to infuse. Ensuring that the broccoli is well-drained, add to the oil and toss until the broccoli is nicely coated
Transfer the contents of the pan to a blender and blitz to achieve a smooth purée, adding more oil as necessary to achieve the correct consistency. Season the purée to taste, transfer to a bowl and chill quickly by setting the bowl over ice and stirring, or using a blast chiller
Return to the citrus sauce. After 3 hours of simmering, stir in the citrus segments and ginger and leave to infuse for 2 hours. Pass through a strainer into a clean pan and reduce to achieve a thin, gravy-like consistency. Set aside until required
Preheat the oven to 200˚C/gas mark 6
Place the quartered onion into a small baking dish with a dash of oil and salt. Place in the oven and bake for 40 minutes
  • 1 red onion, cut into quarters
  • olive oil
  • salt
Once the onion is nearly cooked, place a small ovenproof pan over a high heat and add a dash of oil. Score the skin of the fish and season with a good pinch of sea salt. Place the fillets in the pan, skin-side down
Reduce to a medium heat and cook for 3 minutes, or until the fish is cooked to halfway through and crispy at the edges. Carefully turn the fillets over, remove from the heat and cook in the oven for 4 minutes to finish off
Once ready to serve the sauce, reheat gently and stir through a knob of butter, some more chopped citrus segments and chives to finish
Before serving, reheat the broccoli purée until warmed through
Add some purée to each plate, followed by the citrus sauce. Top with the sea bass, add the red onion and finish with a spoonful of capers and some chopped chives. Serve immediately
First published in 2015

Pierre Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Taking inspiration from his Gascon roots, Pierre artfully extracts extraordinary flavour from ordinary ingredients and cuts.

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