Ingredients for 4 people
Ingredients:
2 large seabass 800gr each
160gr fresh spinach
8 baby carrots
2 artichokes
80gr turnips
80gr courgettes
12 new potatoes
Fresh rosemary
200gr fresh unsalted butter
80 ml olive oil
90 ml good quality chardonnay
Salt, pepper
Method:
Fillet the seabass with a sharp knife, remove all bones and scales. Brush with olive oil and season. Bake in a preheated medium oven for 6 to 8 minutes. Clean all vegetables cut and cook in hot boiling salted water al dente and cool. Boil the potatoes until cooked and cool. Sauté the spinach in olive oil and season. Reduce the wine with a rosemary stalk in until one third and add chilled cubed butter whisking continuously until the sauce thickens. Remove the rosemary and correct the seasoning. Sauté all vegetables in butter add seasoning and drain in kitchen paper. Arrange on a plate and serve.
Recipe by Petros Gavriel, member of CCA
