Seabass Recipe

Inspired by VELE

Time30m

Serves1

6oz Potato Crusted Chilean Seabass, Leeks, Seafood Veloute, Potatoes, Asparagus

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Ingredients

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1
Prepare the Potato Crust
Grate the potatoes and squeeze out excess moisture. Mix with olive oil, salt, and black pepper.
2
Prepare the Seabass
Season the Chilean seabass fillets with salt and black pepper. Place the grated potato mixture on top of each fillet, pressing gently to adhere.
3
Cook the Seabass
Heat a non-stick skillet over medium-high heat with 1 tablespoon of olive oil. Place the seabass fillets crust-side down and cook for about 4-5 minutes until golden brown. Carefully flip and cook for an additional 4 minutes until cooked through.
4
Sauté the Leeks and Asparagus
In another skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and sauté for 2-3 minutes until soft. Add the asparagus and cook for another 3-4 minutes until tender.
5
Plate the Dish
On a serving plate, pour a ladle of seafood veloute sauce. Place the potato-crusted seabass on top, and arrange the sautéed leeks and asparagus beside it.