Sea Bass with Leeks and Potatoes

Name: Sea Bass with Leeks and Potatoes
Ingredients: 4 pieces skinless sea bass fillet or skinless cod fillet (about 6 ounces each (170 grams each) and 1 to 1 ½ inches thick); Salt; 1 pound (454 grams, or .45 kg) Yukon gold potatoes. peeled, and chopped into ½ inch wedges; 1 ½ cups (138 grams) diced or thinly sliced leeks, white parts only; Fresh thyme, a few sprigs; 1 ¼ cups (300 ml) chicken stock; ¼ cup (60 ml) white wine; 6 tablespoons (90 ml) cold unsalted butter, sliced and chilled; 1 teaspoon (5 ml) Champagne vinegar

cruisescoop.com

BY CHEF JON ASHTON INGREDIENTS 4 pieces skinless sea bass fillet or skinless cod fillet (about 6 ounces each (170 grams each) and 1 to 1 ½ inches thick) Salt 1 pound (454 grams, or .45 kg) Yukon...

View full recipe on cruisescoop.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at cruisescoop.com.

Share this recipe:

Cooking tools:

Fish spatula
Pastry brush
Oven
Stove
Refrigerator
Pot
Colander
Chef's knife
Cutting board
Peeler
Skillet
Spoon
Serving platter
Plate
Aluminum foil
Fork
Measuring cup
Measuring spoon

Ingredients

4 pieces skinless sea bass fillet or skinless cod fillet (about 6 ounces each (170 grams each) and 1 to 1 ½ inches thick)
Salt
1 pound (454 grams, or .45 kg) Yukon gold potatoes. peeled, and chopped into ½ inch wedges
1 ½ cups (138 grams) diced or thinly sliced leeks, white parts only
Fresh thyme, a few sprigs
1 ¼ cups (300 ml) chicken stock
¼ cup (60 ml) white wine
6 tablespoons (90 ml) cold unsalted butter, sliced and chilled
1 teaspoon (5 ml) Champagne vinegar