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.