Pan-fried sea bass with broccoli purée and citrus sauce
by Pierre Koffmann

Ingredients

Fish & Shellfish

  • 4 sea bass fillets, each weighing 160g, descaled and pin boned

Oils & Vinegars

  • vegetable oil
  • olive oil
  • olive oil

Store Cupboard

  • sea salt
  • salt
  • pepper
  • 17g of sugar
  • 19g of chicken stock, powder
  • salt
  • pepper
  • salt
  • 20g of baby capers, washed

Fruit & Vegetables

  • 2 head of broccoli, or 1 large
  • 2 small garlic cloves, or 1 large
  • 1 red onion, cut into quarters
  • 300g of onion, finely chopped
  • 450g of carrots, finely chopped
  • 225g of celery, finely chopped
  • 250g of leek, finely chopped
  • 37g of garlic, finely chopped
  • 1 orange, zested
  • 37g of lemon segments
  • 125g of orange segments
  • 1 red onion, cut into quarters
  • 10g of lemon segments
  • 10g of orange segments

Spices & Dried Herbs

  • 1/2 chilli, or to your taste
  • 450g of fennel, finely chopped
  • 25g of ginger

Beverages

  • 2.5l water
  • 375ml of white wine

Salad & Fresh Herbs

  • 1 bay leaf
  • 1 sprig of thyme
  • chives, chopped
  • chives, chopped

Dairy

  • 1 knob of butter