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.
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.
