Fillet of Sea Bass

  • Ready in: 1 hour
  • Serves: 4
  • Complexity: difficult
Fillet of Sea Bass


  • 2 x 1kg sea bass (filleted)
  • ½ pint of white wine
  • ½ pint of fish stock
  • ½ pint of cream
  • 6 shallots (sliced)
  • ½ of a littlePod vanilla pod (including seeds)
  • 200g of white cabbage thinly sliced
  • ½ pint of fish stock
  • 200ml of white wine
  • 2 potatoes cut into discs (thinly sliced)
  • ½ pint of fish stock
  • 200ml of olive oil


  1. The vanilla sauce:

    Cut the pod in half, remove the seeds and put them in separate pan. Sweat the shallots with pod then season and add the white wine. Reduce to glaze. Add the fish stock and reduce by half. Then, add the cream and bring to the boil. Adjust the seasoning to taste. Pass over the vanilla seeds and pod and leave to infuse for 6 hours with pod inside.

  2. The cabbage:

    Sweat the cabbage in butter until almost tender. Season, add the white wine then reduce. Add the fish stock and braise until tender.

  3. Braised Pomme Anna:

    Lay the sliced potatoes in a ring. Pour over the fish stock, olive oil and seasoning. Cook in the oven at 160°C for 10 to 15 minutes until tender.

  4. To finish:

    Season the sea bass and steam for 6 to 8 minutes, then remove the skin. Place the cabbage in a ring, then place the Pomme Anna and the sea bass on the top. Garnish with 5 asparagus tips and pour on the vanilla sauce.