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Pan Seared Sea Bass, Pommery Tossed Vegetables

By Executive Sous Chef Ramit Kohli

Pan-seared sea bass

  • Marinate the fish with salt, crushed black pepper and lemon juice. Set aside for 15 to 20 mins.
  • Julienne halves of the carrot and zuchinni and keep aside.
  • Arrange the julienned vegetables inside the fish fillets and roll. Tighten and tie using kitchen thread.
  • Sear the fish rolls on a hot plate. 
  • Finish in a pre-heated oven covered with silver foil for 5 minutes at around 200 degrees.

Pommery tossed vegetables

  • Using a mandolin slicer, slice the remaining halves of the carrot and zucchini. 
  • Toss them on a medium flame in a pan with some pommery mustard. 

Orange dill emulsion

  • Heat the orange juice in a pan on a low flame and reduce till it becomes one fourth of its orginal quantity. Add salt, chopped dill and fresh cream and mix well.

Assembly

  • Arrange fish steak, vegetables on a plate and spoon the sauce on top. Serve hot.

Ingredients

 

Lamb Rack

  • Orange juice - 1 cup
  • Olive oil - 2 tbsp
  • Sea bass steaks - 2 no.s
  • Chopped fresh dill - 1 tbsp
  • Fresh lemon juice - 1 ½ tbsp
  • Green zucchini - 1 no.
  • Yellow zucchini - 1 no.
  • Carrot - 1 no.
  • Pommery mustard - 1 tsp
  • Sea salt - To taste
  • Black pepper powder - 1 tsp