Sea Bass Fillet on Leek Cream, Baked Potatoes, Sautéed Vegetables

In the grand finale of the popular cooking competition Slovenia, Darko Klemen and Matej Zupančič competed for the prestigious title and a rich prize. Their final task was to prepare a top-notch three-course menu, showcasing all their knowledge, passion, and motivation. Here is the recipe for Matejs main course.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 3

Ingredients

  • 5 pieces Asparagus, fresh

  • 5 pieces Asparagus, fresh

  • 5 pieces Asparagus, fresh

  • pieces Milk, whole milk

  • pieces Butter, unsalted

  • 1 piece Fish, white fish

  • 3 pieces Potatoes, white

  • pieces Oil, vegetable oil, canola

  • pieces Alcohol, Wine, White

  • pieces Flour, soy, without fat

  • pieces Cauliflower, fresh

  • pieces Salt, table

Steps

  1. Leek cream: make a cooked cream from leeks with milk and butter.

  2. Sauce: fillet the sea bass. Prepare a sauce from fish bones and asparagus. Add white wine, butter, and lecithin, then froth the sauce.

  3. Fish fillet: gently season the fish fillets and bake them.

  4. Baked potatoes: boil the potatoes in their skins. Once cooked, drain and mash them together with the skin. Season and enrich with butter and smoked oil. Shape the mashed potatoes into cubes and bake them nicely in the oven.

  5. Sautéed vegetables: shape the romanesco and asparagus, blanch them, and sauté.

Nutrition Information (Per 100g)

  • Calories: 61.45 kcal
  • Fat: 1.09 g
    • Saturated Fat: 0.15 g
  • Carbohydrates: 7.64 g
    • Sugars: 0.65 g
  • Protein: 4.36 g
  • Fiber: 1.53 g