Wolfsbarsch mit Kartoffel und Morchel

Sea bass with potato and morel

  1. Wash the sea bass fillet, dry it and keep it cool
  2. Soak the dried pointed morels in cold water for 20 minutes, then drain. Save the brewing water.
  3. Melt butter in a saucepan
  4. Grate the potatoes finely and squeeze them out. Season with salt, pepper and nutmeg and add the egg yolk. Mix everything well.
  5. Spread the mixture evenly on the flesh side of the sea bass and then brush with the melted butter. Place the fish in the refrigerator until the butter solidifies again.
  6. Cut the fennel bulb into thin slices.
  7. Bring the fish sauce to the boil and mix with the horseradish cream.
  8. Heat the olive oil in a pan and place the fish fillets with the potato crust down and fry them until crispy over a low heat, turn them over, continue cooking, remove them and keep them warm.
  9. Sauté the morel and fennel slices in a pan with olive oil. Then season with rosemary, thyme, salt and pepper.
  10. Arrange the sea bass on a plate, garnish with horseradish foam and serve with the morels. Enjoy your meal!

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Benötigtes Produkt
Dried pointed morel whole heads
Regular price From 8,99 €
Regular price Sale price From 8,99 €
Unit price 599,33 €  per  kg