Ingredients for the bean puree:
Wash the white beans several times in cold water, drain them, put them in a large pot, pour in the chicken stock and bring to the boil.
Wrap the bay leaf, parsley and thyme in the leek leaf and tie into a package with kitchen twine. Peel shallots and garlic. Halve the garlic and remove the green germ. Add the leek packets, shallots and garlic to the beans and simmer everything over a gentle heat for 1 hour until the beans are completely soft. Add chicken stock if necessary. Remove the spices, drain the beans and collect the liquid.
Puree two thirds of the beans together with a little stock in a blender as smoothly as possible. Add enough liquid to create a smooth, firm puree. Strain through a fine sieve and return to the pot. Shortly before serving, warm the puree over a gentle heat. Add cream and stir in cold butter cubes. Season with salt and drizzle with a little lemon olive oil.
Ingredients for the fish and sauce:
Wash the oranges in hot water and rub dry. Peel the peel thinly from a quarter of the oranges and cut into very fine strips. Then squeeze all the oranges.
Slowly fry the pancetta in a coated pan in a little oil until crispy. Drain the bacon on kitchen paper and divide into pieces as desired.
Fry the fish on the skin in the remaining oil for about 4 minutes, adding the thyme and rosemary sprigs and the peeled and crushed garlic to the oil. Turn the fillets over, add a few pieces of butter and pour over the fish. Season with salt and pepper, remove from pan and keep warm.
Deglaze the roast with the orange juice, add the orange peel and reduce the stock. Slowly toss the butter cubes in the stock and refine with the finely chopped thyme.
Arrange:
Arrange the pieces of sea bass with pancetta, bean puree, the remaining beans and orange-thyme jus decoratively on preheated plates.
Further information
Poach, steam or grill? Fry the fish whole or would you rather prepare it as a fillet? Tips and recipes. more
Which fish is ideal for grilling and which for sushi? An overview of popular food fish and their preparation. more
Schleswig-Holstein Magazine
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Schleswig-Holstein Magazine | 04/04/2024