Loup de mer et mousseline - Sea bass with potatoe-Olive-purée
Serving 4: 800 g 100 g
2 100 ml 8 tbsp
potatoes (hard boiling - vorwiegend festkochend) pitted green olives (if possible buy them with the pit and take them out yourself - the quality is much better) sea salt sea bass (400 g each, filleted, skin on) pepper vegetable stock olive oil lemonwedges, green olives, fresh herbs to decorate
Peel, rinse and cut in cubes the potatoes. Cook covered in salted water on medium heat for app. 20 minutes until soft. Meanwhile chop the olives very fine. If you somehow manage to find "Picholines" - green olives from the Provence - buy them! It´s worth it. Rinse the fish fillets with cold water and pat dry with paper towl. Season with sea salt and pepper. Drain the cooked potatoes, mix with the vegetable stock and mash. Add 6 tablespoons of olive oil and the olives and mix well. Season with salt and pepper, cover and keep it warm on the turned off burner (or in the oven at 80°C if you cook with gas). Heat the remaining oil in a frying pan and sear the fish on high heat, skin side down. Reduce the heat to medium and fry for app. 3 more minutes until the skin is nicely browned. Turn the fillets, turn off the heat and leave the fish in the pan for 1 more minute. Arrange the fish with the purée on plates and garnish with lemonwedges, olives and fresh herbs as you like.