Pan-Seared Sea Bass with Sauce Grenobloise by Tanerxaydin

Ingredients

• 250g sea bass fillet, skin on
• 200g green asparagus
• 1 tbsp olive oil
• 1 small organic lemon, segmented
• 1 tbsp lemon juice
• 1 tbsp capers
• 2 tbsp cold unsalted butter
• 1/2 tsp honey (optional)
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp white wine
• 200g peas, blanched (for pea-mint cream)
• 130ml hot vegetable broth (for pea-mint cream)
• 15g unsalted butter (for pea-mint cream)
• 1 tbsp olive oil (for pea-mint cream)
• 6-7 fresh mint leaves (for pea-mint cream)
• 1/4 tsp salt (for pea-mint cream)

Instructions

1. Blend the blanched peas with hot vegetable broth and 15g butter until smooth. Add 1 tbsp olive oil and the mint leaves, blend again, then season with 1/4 tsp salt. Keep warm.
2. Trim the asparagus. Sauté it with 1 tbsp olive oil over medium-high heat for 2-3 minutes until tender-crisp, then deglaze with the white wine and set aside.
3. Pat the sea bass skin very dry and lightly brush it with olive oil. Melt 1 tbsp butter in the pan, then cook the fish skin-side down for 3-5 minutes until crisp. Season, flip, and cook for 1 minute more.
4. Add the lemon segments, lemon juice, and capers to the pan. Simmer for 1 minute, then remove from the heat and stir in the remaining cold butter and parsley until glossy. Add honey only if the sauce tastes too sharp.
5. Spoon pea-mint cream onto each plate, arrange the asparagus on top, add the sea bass skin-side up, and spoon over the warm Sauce Grenobloise.