Sea Bass Fillet, Artichoke, and Olive Oil Potato Purée


& Organic Classic

  • 6 sea bass fillets
  • 500g / 1lb 2oz potatoes
  • 1 glass of milk
  • Salt
  • 50g / 2oz butter
  • 6 artichokes
  • Vegetable stock
  • Half a glass of olive oil
Cook the potatoes in salted water, then drain and immediately squeeze through a sieve.

Add the salt, butter, olive oil and milk.

Mix and keep hot.

Cut off the artichoke heads. With a small knife, remove the outer leaves. Rub the artichokes with half a lemon.

Cook the artichokes in some vegetable stock with the olive oil.

Pan-fry the sea bass fillets on the skin side with a little olive oil for 2 minutes, then cook the other side for 20 seconds.

Serve immediately with the purée and artichokes, and drizzle with CastelaS Fruité Vert.