Sea Bass with Jerusalem Artichoke Recipe
Mark Dodson presents a delightful wintry sea bass recipe, perfect for a gourmet fish supper
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Cooking tools:
- Skillet
- Stove
- Fish spatula
Ingredients
- 4 sea bass fillets
- salt
- pepper
- oil
- 200g of Jerusalem artichoke, peeled
- 150ml of double cream
- 200ml of red wine
- 1 sprig of fresh thyme
- 50g of shallots, sliced
- 200ml of beef stock, or veal stock
- 1 head of garlic, roughly chopped
- olive oil
- sea salt
- 100g of butter beans
- 100g of flageolet bean
- 20ml of double cream
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