Sea Bass with Cannellini Bean Purée and Raspberry Beurre Blanc from the Phi Collection® and Ceratal® Evo Frying Pan
Discover a delicate fish dish that combines French elegance with Mediterranean flavors: Loup de Mer with creamy cannellini bean purée and a fruity, delicate raspberry beurre blanc. The tender sea bass (called "Loup de Mer" in French cuisine) impresses with its mild, firm flesh – a perfect base for this elegant main course. Served alongside, a velvety purée of white cannellini beans provides a rich, nutty texture, while the finely frothed raspberry beurre blanc sauce, with its fruity acidity and buttery depth, creates an exceptional flavor moment. A dish that perfectly combines enjoyment, technique, and visual refinement – ideal for sophisticated home dinners.
50 minutes
Total Time
20 minutes
Cooking Time
30 minutes
Preperation Time
Ingredients
| 4 | Sea bass fillets (120 g each) |
| 500 ml | Fish stock |
| 500 ml | White wine |
| 5 shallots, finely chopped | |
| 1 tsp | cornstarch |
| approx. 20 | black peppercorns |
| 2 bay leaves | |
| 1 sprig | Rosemary |
| 2 sprigs | Thyme |
| 200 g | Butter, ice-cold |
| 25 ml | Raspberry vinegar |
| 300 g | Cannellini beans, soaked |
| Sea salt | |
| Cayenne Pepper | |
| Lemon juice | |
| Olive oil | |
| 1 | red chili |
| 1 bunch | Coriander |
| 1 | Lemon |
Instructions
Step 1 of 7:
For the sauce, sweat the shallots in butter without letting them colour.
Step 2 of 7:
Add the pepper, bay leaves, thyme, and rosemary, deglaze with fish stock, and reduce over medium heat by two thirds.
Step 3 of 7:
Repeat the process with white wine, then again with fish stock, until about 250 ml of liquid remains.
Step 4 of 7:
Strain the stock, bring it to the boil, and lightly thicken with cornflour.
Step 5 of 7:
Stir in the cold butter piece by piece and froth with a hand blender. Then season with raspberry vinegar and salt.
Step 6 of 7:
Cook the beans with chilli, lemon, and coriander until soft, then drain. Remove the chilli and coriander and purée.
Step 7 of 7:
Sear the fish on the skin side. Reduce the heat and add butter, garlic, and thyme. Then turn the fish and cook for another 3 minutes until cooked through. Tipp: Serve with pancetta and currants
