
Sea bass with basil potato puree

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The rich flavor of sea bass marries really well with basil and potatoes. When you make potato puree, it is important to use the right potato you want ones that are not too starchy. As always, we cook them with the skin on to keep in all the flavor. Once the water comes to the boil, we turn down the heat and let them cook very slowly. This will keep the skins from splitting, and stop water getting inside, which will spoil the floury texture. The potatoes are ready when a sharp knife goes through them easily. If they fall apart, they are overcooked. When they are ready, you need to work quickly have the milk ready and warm, peel the potatoes as soon as they are just cool enough to handle, and put them through a very fine sieve right away (it does need to he very fine, so that you get a smooth puree). Return them to the hot pan and make sure once they are pureed that they are kept hot. If you lose the heat, the puree will lose flavor and become grainy in texture.
ingredients
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serves: 4
2 large bunches of basil (trimmed)
7 tablespoons unsalted butter (softened)
2 large red potatoes (preferably Desiree, unpeeled)
17 tablespoon milk
4 teaspoons sunflower or vegetable oil
4 sea bass fillets (each about 7 ounces)
3 tablespoons extra virgin olive oil
salt and pepper
Nutrition Facts
Sea bass with basil potato puree
Servings Per Recipe: 4
Amount per Serving
Calories: 673
- Total Fat: 41.5 g
- Saturated Fat: 17.2 g
- Trans Fat: 0.8 g
- Cholesterol: 144.4 mg
- Sodium: 173.7 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 3.3 g
- Sugars: 5.3 g
- Protein: 42.7 g
preparation

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